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Discussion Starter #1
Oven to Pan Seared Ribeyes...freaking heavenly!!!
*This slow baking at a low temperature allows enzymes in the meat (cathepsins) to break down connective fibers, making the meat super tender. It’s sort of like dry aging at turbo speeds in the oven. This enzyme only works at temperatures below 140 degrees, which is why hot broiling the steaks for a short amount of time does not cause this tenderizing effect. In our case, we have slowly baked and “aged” the steak in the oven under low heat for 15 minutes (or longer, if you like medium steaks!)*
I tried this the other night after seeing someone post about it and I'm a telling ya, this is the way I'm gonna be doing my steaks indoor from now on! Talk about tender and juicy when ya bite in to 'em! And an even consistent cook all the way through.

2 pounder and 2 inches thick Ribeye.
.Oven to Pan Seared Prime Ribeye Steaks - Tiny Urban Kitchen

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I watch Boby Flay all the time and record his shows . Just watched a recording last night of a steak of same kind and size how he chard both sides then placed in a cast iron skillet and placed on a BBQ grill like my weber and finished cooking it . It looked great and i'm going to try it soon . But it's very similiar to this link i posted which is almost identical as to the way you just did your steaks . Check it out !

Recipes - The Official Website for Chef Bobby Flay

Here is the steak recipe i saw him do last night from a recorded show . Bobby loves all kinds of cooking but his wife is a Texas girl so he does alot of BBQ and they have a home here in Texas somewhere close to the coast is all i know . Lot of his shows are from his backyard and his backyard kitchen is heaven to have ;) !
Grilled Rib-Eye Steak with Brown Butter and Blue Cheese Recipe : Bobby Flay : Food Network


BTW , i bet your steaks were great too ! I love rib-eye when cooked but not overdone . I like mine medium but not med rare or overdone either .
 

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Mannnnn, that looks good! It's almost lunch time too! Thanks a lot for those pictures! :mad::D
 
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Cast iron is the best!
 
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If you're doing bone-in ribeyes, just step it up a notch and do a prime rib. you can always cut them and sear the outsides to seal the individual steaks and give them some color.
 
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If you're doing bone-in ribeyes, just step it up a notch and do a prime rib. you can always cut them and sear the outsides to seal the individual steaks and give them some color.
Have I got a technique for ya Peacemaker40! I've done this once and gonna do it again with pics next time. Gas stove on my end, never done it in a electric oven.

 

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So glad you posted pictures. Food porn. Hmmm.
 
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Gonna have to try that!
 

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And if that doesn't get your stomach churning, you're already among the "Walking Dead".............................................................
 

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Have I got a technique for ya Peacemaker40! I've done this once and gonna do it again with pics next time. Gas stove on my end, never done it in a electric oven.

We use a similar method for doing turkeys in the oven... put it in a pan, stuff it with an apple, orange and onion, preheat to 500, double cover with foil, seal the vents on the oven and cook for 1 hr per 15 lbs. turn off the oven and go to bed (or leave it be for 8 hours) Turns out perfect every time. I will have to try that method for the next Prime rib we do.
 
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Thanks for the food porn....I am hungry..
 
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