MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blowout Rib-Eye
Categories: Five, Beef
Yield: 4 Servings
2 1/2 lb Bone-in rib-eye;
- 2 to 3" thick
Salt & black pepper
Prepare a charcoal or gas grill for indirect cooking so that one
section of the grate is quite hot and there is no heat under the
other part. Or put a dry cast-iron skillet in the oven and turn the
heat to 325°F/165°C. If the steak is floppy (and the butcher hasn't
done it already), tie a string horizontally around it to help it
cook evenly. Rub the meat and bone on all sides with salt and
pepper, and let it come to room temperature.
Put the steak on the cool side of the grill (or in the hot pan) so
that the bone is toward the hot side. Cover, and cook until it
releases evenly from the grates or pan and has an internal
temperature of about 100°F/38°C, 5 to 15 minutes, depending on the
thickness of the cut and the heat of the grill.
Move the steak to the hot part of the grill, and cook, undisturbed,
until it sears and releases easily, 2 to 5 minutes. If indoors,
transfer the skillet to the stove over medium-high heat. Repeat
with the other side, cooking it to one stage before your desired
doneness. If you want truly rare, remove the steak when its
interior measures 125°F/52°C, or even a little bit less; for
medium-rare, 135°F/57°C is about right. Let the rib-eye rest on a
surface that will capture any juices for at least 5 and up to
15 minutes.
Remove the string if you used one, and cut away the bone. Slice as
thickly or thinly as you like, and serve with the meat juices and
any of the sauces.
Recipe by Mark Bittman
Recipe FROM:
https://cooking.nytimes.com
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