i am a huge beef person. seared steak, grilled steak, prime rib, steak sandwiches, burgers, french dips, etc... so often times i always serve beef to my guest as a main course. i just loooooove to season up the meat and throw it into a very hot pan with butter and olive oil. something about creating that outer crust makes me very happy. well a while back ago i invited a guest over to come watch sunday night football. i was going to make stuffed pork chops but all the grocery store had were thin cut and i needed thick cut. so i grabbed the bone in rib eye. usually they tie the rib for you and package it. but if they don't and the butcher is still there, just ask and he'll do it. BEWARE, i have notice many times butchers cut into the bone leaving the meat detached from the bone and then they try and cover it up by tying it. this is a no-no, make sure you double check before buying it. otherwise, you just bought a rib eye but are paying for bone-in rib. does that make sense?
how i like to prepare my rib eye is buying the meat a few days ahead and leaving it uncovered and unseasoned in the fridge over a sheet pan with a rack. this allows to the mean to "age" aka dry. this to me allows the meat to hold it's moisture when cooking. also, i feel this gives the meat a better crust. when seasoning the rib, season it a little heavier than normal. so the favors can steep into the meat. it is your preference on how you like to season your meat. i like to only use kosher salt and freshly grated black pepper. i think other seasonings and herbs ie rosemary or thyme, are too powerful for the meat. so i rarely use them to sear my meats. you don't have to sear your rib eye, can you just throw it the oven at 425 degrees for 15 mins and then lower to 350 for the remaining time it takes to cook the meat. i like to sear the meat first because i use the fond aka the brown bits on the bottom of the pan to make the gravy or au jus. another trick to get a better crust is to baste the meat. carefully using a spoon to scoop up the hot grease from the bottom of the pan and baste the top of the meat. when the meat is done, MAKE SURE YOU ALLOW IT TO REST! this allows the meat to carry over it's cooking temp and for the juices to run through out the meat. otherwise, when you cut into it all the juices will flow all over the cutting board. creating a "bloody mess". how to serve your rib eye you ask? the more simple it is the better. serve it with a baked potato, sauteed asparagus, au jus and creamed horseradish for dipping.
