Thin Sliced Ribeye

The local supermarket had some ribeye cut about ½-inch thick. As suspected,
the size made the marinade soak through and it was much more flavorful.

The problem -- I wanted to sear the outside and being so thin it was cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!





--
I made magic once. Now, the sofa is gone...
http://www.dwacon.com

"DWACON" <nospam@nospam.nospam> wrote in message
news:xMyCf.24$c64.16@dukeread12...
> The local supermarket had some ribeye cut about ½-inch thick. As
> suspected, the size made the marinade soak through and it was much more
> flavorful.
>
> The problem -- I wanted to sear the outside and being so thin it was
> cooked to medium well (I was aiming for medium) before it could brown.
>
> Ideas on how to do it right next time?
>
> Thanks!
>
>

Hotter pan, perhaps?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Fri, 27 Jan 2006 19:19:40 -0500, "DWACON"
<nospam@nospam.nospam> wrote:

>The local supermarket had some ribeye cut about ½-inch thick. As suspected,
>the size made the marinade soak through and it was much more flavorful.
>
>The problem -- I wanted to sear the outside and being so thin it was cooked
>to medium well (I was aiming for medium) before it could brown.
>
>Ideas on how to do it right next time?

The only way to do it right is to not cook it, or buy thicker
steaks. You can't get a sear on a both sides of steak that thin
and still have it anywhere near rare. No matter how hot the pan
is.

-sw

DWACON wrote:
> The local supermarket had some ribeye cut about ½-inch thick. As suspected,
> the size made the marinade soak through and it was much more flavorful.
>
> The problem -- I wanted to sear the outside and being so thin it was cooked
> to medium well (I was aiming for medium) before it could brown.
>
> Ideas on how to do it right next time?
>
> Thanks!
>
>
>
>
>
> --
> I made magic once. Now, the sofa is gone...
> http://www.dwacon.com


I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

The preheated oven broiler was an even grreater failure. There's just
not enough thickness to keep it from overcooking on the inside once the
outside is seared.

daveyja writes:
> I tried it a few times with a well-scrubbed, well seasoned blackened
> cast iron grill pan on the stovetop. I preheated the pan over high
> heat as hot as possible with the range hood turned on w/o setting off
> the smoke alarm and I still couldn't get the steak browned on the
> outside w/o overcooking the interior. The meat was always at room
> temperature when I started and I would have settled for anything under
> medium well.
>
> The preheated oven broiler was an even grreater failure. There's just
> not enough thickness to keep it from overcooking on the inside once the
> outside is seared.

Definitely something wrong with your stove.

<daveyjakob@netscape.net> wrote in message
news:1138418769.767095.200190@g43g2000cwa.googlegroups.com...

> I tried it a few times with a well-scrubbed, well seasoned blackened
> cast iron grill pan on the stovetop. I preheated the pan over high
> heat as hot as possible with the range hood turned on w/o setting off
> the smoke alarm and I still couldn't get the steak browned on the
> outside w/o overcooking the interior. The meat was always at room
> temperature when I started and I would have settled for anything under
> medium well.


Exactly what I did EXCEPT the steaks came directly out of the fridge
(floating in Guinness) so I figured the refrigeration would help. No such
luck, unfortunately.


--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://www.dwacon.com

On Fri 27 Jan 2006 11:14:05p, Thus Spake Zarathustra, or was it DWACON?

>
> <daveyjakob@netscape.net> wrote in message
> news:1138418769.767095.200190@g43g2000cwa.googlegroups.com...
>
>> I tried it a few times with a well-scrubbed, well seasoned blackened
>> cast iron grill pan on the stovetop. I preheated the pan over high
>> heat as hot as possible with the range hood turned on w/o setting off
>> the smoke alarm and I still couldn't get the steak browned on the
>> outside w/o overcooking the interior. The meat was always at room
>> temperature when I started and I would have settled for anything under
>> medium well.
>
>
> Exactly what I did EXCEPT the steaks came directly out of the fridge
> (floating in Guinness) so I figured the refrigeration would help. No
> such luck, unfortunately.

If it was dripping with Guinness when you put it in the pan, then your
culprit is at least partly moisure which would produce steam and prevent
browning. Meat going on a grill pan, skillet, or even outdoor grill should
have very dry surfaces in order to sear properly.

--
Wayne Boatwright o¿o
____________________

BIOYA

"DWACON" <nospam@nospam.nospam> looking for trouble wrote in
news:xMyCf.24$c64.16@dukeread12:

> The local supermarket had some ribeye cut about ½-inch thick. As
> suspected, the size made the marinade soak through and it was much
> more flavorful.
>
> The problem -- I wanted to sear the outside and being so thin it was
> cooked to medium well (I was aiming for medium) before it could brown.
>
> Ideas on how to do it right next time?
>
> Thanks!

Throw it on, and flip it a few seconds later, and yank it off. I'm talking
seconds here. I use rib eyes that thin as breakfast steak for steak and
eggs. I just pan sear them and serve 'em up with eggs and a side of
potatoes.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

On Fri, 27 Jan 2006 19:19:40 -0500, DWACON wrote:

> The local supermarket had some ribeye cut about ½-inch thick. As suspected,
> the size made the marinade soak through and it was much more flavorful.
>
> The problem -- I wanted to sear the outside and being so thin it was cooked
> to medium well (I was aiming for medium) before it could brown.
>
> Ideas on how to do it right next time?

get it sliced about 1 1/2 inches.. or freeze it first.. duh...

"jay" <jay@hotshot.com> wrote in message
newsan.2006.01.28.14.22.15.198000@hotshot.com...
> On Fri, 27 Jan 2006 19:19:40 -0500, DWACON wrote:
>
>> The local supermarket had some ribeye cut about ½-inch thick. As
>> suspected,
>> the size made the marinade soak through and it was much more
>> flavorful.
>>
>> The problem -- I wanted to sear the outside and being so thin it was
>> cooked
>> to medium well (I was aiming for medium) before it could brown.
>>
>> Ideas on how to do it right next time?
>
> get it sliced about 1 1/2 inches.. or freeze it first.. duh...

What a little ray of sunshine you are jay!

On Sat, 28 Jan 2006 00:47:59 GMT, Peter Aitken wrote:

> "DWACON" <nospam@nospam.nospam> wrote in message
> news:xMyCf.24$c64.16@dukeread12...
> > The local supermarket had some ribeye cut about ½-inch thick. As
> > suspected, the size made the marinade soak through and it was much more
> > flavorful.
> >
> > The problem -- I wanted to sear the outside and being so thin it was
> > cooked to medium well (I was aiming for medium) before it could brown.
> >
> > Ideas on how to do it right next time?
> >
> > Thanks!
> >
> >
>
> Hotter pan, perhaps?

Perhaps, but 1/2 inch is thin. Sear one side only and serve seared
side up.
--

Practice safe eating. Always use condiments.

On 28 Jan 2006 07:24:02 +0100, Wayne Boatwright wrote:

> If it was dripping with Guinness when you put it in the pan, then your
> culprit is at least partly moisure which would produce steam and prevent
> browning. Meat going on a grill pan, skillet, or even outdoor grill should
> have very dry surfaces in order to sear properly.

bingo!
--

Practice safe eating. Always use condiments.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:Xns9758ED8EFC637wayneboatwrightatgma@217.22.228.19...
> On Fri 27 Jan 2006 11:14:05p, Thus Spake Zarathustra, or was it DWACON?
>
>>
>> <daveyjakob@netscape.net> wrote in message
>> news:1138418769.767095.200190@g43g2000cwa.googlegroups.com...
>>
>>> I tried it a few times with a well-scrubbed, well seasoned blackened
>>> cast iron grill pan on the stovetop. I preheated the pan over high
>>> heat as hot as possible with the range hood turned on w/o setting off
>>> the smoke alarm and I still couldn't get the steak browned on the
>>> outside w/o overcooking the interior. The meat was always at room
>>> temperature when I started and I would have settled for anything under
>>> medium well.
>>
>>
>> Exactly what I did EXCEPT the steaks came directly out of the fridge
>> (floating in Guinness) so I figured the refrigeration would help. No
>> such luck, unfortunately.
>
> If it was dripping with Guinness when you put it in the pan, then your
> culprit is at least partly moisure which would produce steam and prevent
> browning. Meat going on a grill pan, skillet, or even outdoor grill
> should
> have very dry surfaces in order to sear properly.


D-OHH !!!!



--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://www.dwacon.com

"DWACON" <nospam@nospam.nospam> wrote in message
news:xMyCf.24$c64.16@dukeread12...
> The local supermarket had some ribeye cut about ½-inch thick. As
> suspected, the size made the marinade soak through and it was much more
> flavorful.
>
> The problem -- I wanted to sear the outside and being so thin it was
> cooked to medium well (I was aiming for medium) before it could brown.
>
> Ideas on how to do it right next time?
>
> Thanks!
>
>

Ten seconds in a very hot wok.

In article <Xns975952A64821Desadfloons@69.28.186.121>,
"Michael \"Dog3\" Lonergan" <dog3@invalid.com> wrote:

> "DWACON" <nospam@nospam.nospam> looking for trouble wrote in
> news:xMyCf.24$c64.16@dukeread12:
>
> > The local supermarket had some ribeye cut about ½-inch thick. As
> > suspected, the size made the marinade soak through and it was much
> > more flavorful.
> >
> > The problem -- I wanted to sear the outside and being so thin it was
> > cooked to medium well (I was aiming for medium) before it could brown.
> >
> > Ideas on how to do it right next time?
> >
> > Thanks!
>
> Throw it on, and flip it a few seconds later, and yank it off. I'm talking
> seconds here. I use rib eyes that thin as breakfast steak for steak and
> eggs. I just pan sear them and serve 'em up with eggs and a side of
> potatoes.
>
> Michael

I got some of those last week. They are wonderful and were also on sale.

The trick is getting the pan as hot as possible.

I assume he was using Olive oil?
I started buying grapeseed oil specifically for steaks!

Heat the Cast Iron pan with grapeseed oil until the oil just starts to
smoke. Smoking GO oil is really hot! Make sure the marinated steaks are
at room temperature, and add any additional seasonings prior to cooking!
I use salt free lemon pepper and just a dash of garlic powder.

I use a pair of tongs to put them into the hot oil, then time for
exactly 1 minute per side. These steaks were about 3/4 inch thick.

They stay fairly rare on the inside and crispy dark brown on the
outside, and cut with a fork. ;-d Michaels "few seconds" might actually
be better as long as the outside of the steak is as brown as you want it.

Hope this helps?
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson