Ribeye Alton Brown style
 

The wife had a Christmas diner so I decided to cook myself a ribeye. I remember seeing several people comment on Alton Brown's method of cooking a ribeye so I gave it a shot. It was hands down the best steak I've ever cooked. It's amazing how so little seasoning can give the meat so much flavor.

On the skillet with salt, black pepper, and a dash of cayenne.
Attachment 59951

Garnish
Attachment 59952

I forgot the picture in the oven. Just use y'all's imagination.

Ready to eat!
Attachment 59953

Leftovers, or lack thereof.
Attachment 59954

What exactly is the Alton Brown method of cooking a ribeye? I've watched Alton for a long time, and I know most of his recipes are very simple.

Sent from my SAMSUNG-SGH-I847 using Tapatalk 2

I would lick that empty plate

Here's the basic rundown. It's pretty much just salt and black pepper pan seared over a hot skillet and then put into the oven at 500 degrees for a few minutes.

http://www.food.com/recipe/pan-seare...n-brown-470535

Das Purdy right der. Just bought me a big black iron skillet last week for Christmas. Cant wait to start using it. Always looking for a lil different flavors to take it to the next level.

Gotcha. Gonna have to try that sometime. Sounds delicious. My mouth is watering just thinking about it.

Sent from my SAMSUNG-SGH-I847 using Tapatalk 2

MG, looks great, but I do have to point something out. The meat and the way you cooked it have the flavor! Not the seasoning, the lack of seasoning is where the magic happened - once you eat beef to taste the beef, you're changed forever

I'm pure. salt, pepper, oil, seared and medium rare. The only thing I ever add is some fresh horse radish, grab a touch with the fork and stab a bite of steak. Lights outn

I agree 100%... If we ever get that card game going I'll bring some meat over. Let you taste what real beef is supposed to taste like;)

Point taken. I'm thinking about picking up a few more steaks tomorrow to cook one for the old lady since she missed out on the goodness.

That's the only way ill cook mine. I'll put everyone elses on the pit but i cook mine like that.

Make sure you have the vents on and a couple windows open when you cook a steak like that, they tend to smoke up the house bit.

Matt did you let it rest on an upside down plate before you ate it?

The house did get a bit smokey. The best part about it was the house still had that wonderful aroma this morning. Even the wife said it smelt like Ruth's Chris in the house!!

I didn't this time. I just put it on the plate and let it rest for a few minutes before diving in.

I'll only cook steaks on 1 of 2 things, my black iron skillet with ridges and my Lodge cast iron grill. The skillet is by far my favorite way to cook steaks though. They always come out top notch!

I like to do just some salt pepper and fry her in butter. Sucker turns out fabulous

I like that little grill I need to get me one.

Sunday dinner c'est bon

Attachment 61474


Sent from my iPhone using Tapatalk

Steak looks great but your plating needs a little work. You need to clean up that triangle in the center.

I'll give you a 9.45

I always pile up some salt and black pepper on the plate....dip dat cut of piece of steak in dat .....hot as it can be .......and lights out good........with a tall Cabernet.....

What does a cabinet have to do with a steak?

That looks amazing

You making me hungry for another steak! And asparagus is the best vegetable period.

I had to do it your steak looked to dang good to not try!

Thats funny right there. Cabernet Sauvignon. A very good wine that pairs excellent with beef. A cold beer does equally well too.
Fine looking steaks fellows. Damn sure looks like good eats.
Paul that triangle is where the A-1 goes. I thought errbody knew that? Lmao

A1 ? :banghead:

X2

Wasatch brewery Polygamy Porter is my favorite beer match for steak

A-1 is good on everything but cereal, ice cream. Lets just say I like it.lmao

I was looking through the freezer for something to cook and found some cut pork tender loin. Figured why not. I took the first piece to test it out. Went 30 and 30 on the sear then 2 and 2 in the oven. That cooked it perfect. And damn that just hit the spot.
Attachment 63096


Sent from my iPhone using Tapatalk

I never thought about trying it with pork. I have a freezer full of pork I can try it on. You seasoned it the same way as the steaks?

Yep salt fresh ground pepper and a dash of nunu's seasoning blend. Those cuts weren't as thick though only about an inch. Cooked it perfect with those times though.


Sent from my iPhone using Tapatalk

I have a few T bones in the freezer that I'm going to try this way.

I cooked ribeyes from Hebert's tonight for my wife and me.
Didn't try this method but I will give it a shot next time.

I threw it down on some chicken breast tonight with some sautéed mushrooms and cherry tomatoes. Not quiet a ribeye, but I'm going to bed happy!

Attachment 63859

Nice work Matt!

Those cherry tomatoes look good! I have never grilled those.

Thank you sir! My mom always sautéed the tomatoes when she cooks her pastas and its amazing the flavor they have by just a few minutes in the skillet.

Yum yum explosion in ya mout!

I tried it out on a ribeye tonight and it was pretty damn good. I don't think I seasoned it quite enough but I'll just have to try it again I guess.

Bought da wife a rib eye for valentines day it was on sale for 4$ a lb. Took it home and put 9 vac bags on the freezer and flash fried us some for supper simply onion, garlic powder, salt, black pepper. flash fried then pit in a low oven to rest for a few minutes. Good way to do pork steaks too. Oh, I guess I shoulda mentioned that the steak I got her was around 3 ft thick.:D