 madmike66 
Member
Joined: Jan 2012  VA, USA
 Posts: 242 Feedback: 0% (0) |
Posted: 8/9/2012 2:09:54 AM
[Last Edit: 8/9/2012 2:11:54 AM by madmike66]
THE IMAGE ABOVE IS A PAID ADVERTISEMENT Start with a big thick bone-in ribeye if you can find one. When I did this, I had a 1 3/4" thick bone-in from our butcher shop. Rub the steak in a good Chipotle powder, or grind your own. I get my spices from Penzy's. I did a cast iron skillet sear and roast. Can't remember the temp for the oven, but you can easy Google the temp and time to your desired doneness. I'm sure doing steaks in a cast iron has been covered on this forum too. When you sear and roast it, you want to add a bunch of sliced carrots, onions, and whole garlic cloves to the pan. Sear the steak on one side on the stove top, flip it, then immediately move it to the oven to roast. When the steak is done, remove the steak from the skillet and let it rest on a plate or butcher block for 10 minutes. While the steak is resting, add about a half bottle of red wine to the veggies in the skillet, and boil it down to a nice gravy. Don't use cooking wine from the grocery store. never cook with wine you wouldn't drink. I used a $7 bottle of Rhone, which is always great value in a French wine. I drank the other half ;) When the steak has rested 10 minutes, portion it out, strain and drizzle the red wine reduction over it. The gravy will give the steak a chipotle meets beef bourguignon flare. I can't say it is my favorite steak to make, but it's definitely a fun one to do, and it's great for a change up. And it'll get big points from the wifey. Pics: The roasted ribeye, fresh from the skillet, and resting. 
Making the red wine reduction: 
The wife's half (please note, the liquid is the reduction poured over the steak, the steak isn't "bleeding" one bit because it was rested properly. I know, I didn't give a rats ass about presentation...sloppy): 
My half (the bone-in half): 
Enjoy |
|
|
|
Depidy_Dawg
Just a squirrel trying to get a nut.
Team Member
Joined: Aug 2006 USA
 
Posts: 11293 Feedback: 0% (0) Link To This Post |
Posted: 8/9/2012 3:14:25 AM
Egads that looks delicious!
|
|
|
|
Posted: 8/9/2012 10:35:38 AM
That looks so good....
 |
|
|
|
Twelvepack
Not just a Member...wait, yes I am.
Team Member
Joined: Jan 2008 VA, USA
Posts: 1250 Feedback: 0% (0) Link To This Post |
Posted: 8/9/2012 3:43:43 PM
Best looking steak I've seen posted. Outstanding!
Bone-in ribeye is a favorite cut of mine. |
|
|
gengomerpyle
thats just ghey
Team Member
Joined: May 2007 FL, USA
Posts: 10383 Feedback: 100% (3) Link To This Post |
Posted: 8/9/2012 4:20:27 PM
Originally Posted By madmike66:
I imagine there's a ton of different dry-rub recipes, or grilling tips on here, and certainly there are some cast-iron options I've seen. Here's a little something you can try that'll taste a little different, and get you some big chef-y kudos at home. Start with a big thick bone-in ribeye if you can find one. When I did this, I had a 1 3/4" thick bone-in from our butcher shop. Rub the steak in a good Chipotle powder, or grind your own. I get my spices from Penzy's. I did a cast iron skillet sear and roast. Can't remember the temp for the oven, but you can easy Google the temp and time to your desired doneness. I'm sure doing steaks in a cast iron has been covered on this forum too. When you sear and roast it, you want to add a bunch of sliced carrots, onions, and whole garlic cloves to the pan. Sear the steak on one side on the stove top, flip it, then immediately move it to the oven to roast. When the steak is done, remove the steak from the skillet and let it rest on a plate or butcher block for 10 minutes. While the steak is resting, add about a half bottle of red wine to the veggies in the skillet, and boil it down to a nice gravy. Don't use cooking wine from the grocery store. never cook with wine you wouldn't drink. I used a $7 bottle of Rhone, which is always great value in a French wine. I drank the other half ;) When the steak has rested 10 minutes, portion it out, strain and drizzle the red wine reduction over it. The gravy will give the steak a chipotle meets beef bourguignon flare. I can't say it is my favorite steak to make, but it's definitely a fun one to do, and it's great for a change up. And it'll get big points from the wifey. Pics: The roasted ribeye, fresh from the skillet, and resting. http://sphotos-b.xx.fbcdn.net/hphotos-ash4/s720x720/379085_10150435794222074_925124792_n.jpg Making the red wine reduction: http://sphotos-b.xx.fbcdn.net/hphotos-ash4/386134_10150435794282074_1260981318_n.jpg The wife's half (please note, the liquid is the reduction poured over the steak, the steak isn't "bleeding" one bit because it was rested properly. I know, I didn't give a rats ass about presentation...sloppy): http://sphotos-a.xx.fbcdn.net/hphotos-ash4/390208_10150435794377074_2013789245_n.jpg My half (the bone-in half): http://sphotos-a.xx.fbcdn.net/hphotos-ash4/374769_10150435794392074_1924652502_n.jpg Enjoy |
|
|
|
Posted: 8/18/2012 9:43:08 AM
Might hit the wine reduction veggie mixture with some butter and a hand blender .....
|
|
|
|
|
Posted: 8/19/2012 11:41:42 AM
[Last Edit: 8/19/2012 11:44:13 AM by V-Match]
looks good.
gonna try that this weekend, but a few modifications come to mind: shallots rather than onions, for me anyway they seem to make a better pan sauce. ditto 12a10 re/ immersion blender and... finish the sauce with a few pats of butter once it's reduced, gives you that super silky mouth feel. punch up the sauce with some fresh lemon juice right before serving. |
|
|
|
airgunner
Si Vis Pacem, Para Bellum
Team Member
Joined: Aug 2003 KY, USA
Posts: 6429 Feedback: 100% (80) Link To This Post |
Posted: 8/21/2012 3:27:29 PM
Originally Posted By madmike66:
When the steak has rested 10 minutes, portion it out, What are you talking about, the steak in that picture is one portion! 
|
|
ARCHIVED
