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One 1 1/2-pound boneless ribeye steak, cut across the grain into 1/2-inch slices. 1 cup barbecue sauce. Place the steak slices in a slow cooker. Pour the barbecue sauce over the steak and stir to coat evenly. Cover and cook on low for 8 hours. Serve with coleslaw, if desired.
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Preheat the grill to 420 degrees F. Or: Preheat the oven to 400 degrees F. Season the ribeye steaks generously on both sides with salt, pepper, onion flakes, rosemary and drizzle with olive oil on both sides. For the rosemary butter: mix all ingredients in a bowl and set aside. Now place the ribeye steaks on the grill.
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Sear the ribeye over high heat until charred, about 3-4 minutes per side. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. Broiling: Broil a ribeye steak in the oven on a broiler pan or in a seasoned cast-iron skillet until brown, about 5 minutes per side. Learn more about how your broiler works.
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Instructions. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has.
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Return the steaks to the grill or place into the preheated cast iron pan and sear each side for approximately 2-3 minutes or until desired doneness. 125-130 degrees for rare, 130-140 medium rare, 140-150 medium. Remove the steaks to a platter and drizzle with the warm balsamic red wine glaze. Serve the steaks immediately.
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Highly marbled rib-eye steak gets its distinctive beef flavor from the large swath of fat separating the longissimus from the spinalis dorsi. Rib-eye is one of the richest cuts available. The central eye of meat tends to be smooth-textured, with a finer grain than a strip steak. The spinalis dorsi section typically has a looser grain and more.
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Step 3. Use a frying pan! Barbecues and chargrills are often left to get too hot and will cause the marbled fat to flame and melt away, resulting in a dry and charcoaled, burnt steak. Instead, cook in a non-stick pan over medium heat with only the smallest amount of oil in the pan, if any. Place the steak in the pan, seasoned side down.
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Grill the steaks with the grill lid open; grill for 7 to 8 minutes per side, rotating 45 degrees at the halfway point to achieve even grill marks. After 7 to 8 minutes, turn the steaks and repeat for the other side. For a medium to medium-rare doneness, allow the internal temp to reach 130F to 140F.
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Place the skillet on the stovetop at high heat. Add olive oil. Reduce the oven temperature to 375°F. Cook each side including the edges, turning every minute for about 3-5 minutes on each side. After doing two sides, a dd the butter, garlic, rosemary and thyme and baste the steak as you turn it.
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Method. Season ribeye generously with salt and pepper and allow to rest on the counter for up to 30 minutes. Heat the cast iron skillet on high, then add canola oil and allow it to heat in the pan.
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Allow the meat to "dry marinate" for 20 minutes while preheating the grill to 450°F-500°F. Grill. Lay the meat right on the grill and cook per your preference. For a medium-rare center, sear for just 3-4 minutes per side. For rare, medium, and well-done, see the recipe card at the bottom of the page.
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Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1 teaspoon thyme leaves, and 1 teaspoon chopped rosemary. (Use 1/2 teaspoon each dried thyme and rosemary if you don't have fresh). Use the side of a chef's knife to smash two cloves of garlic. Peel them and slice the garlic into strips. Add the garlic to the butter.
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Before roasting, season the Prime Rib with a pinch of salt and black pepper and let it sit at room temperature. Meanwhile, preheat the oven to 450°F (232.2°C) and then roast for 20 minutes. After that, lower the temp to 350°F (176.6°C) and roast again until the internal temperature reaches 125°F-135°F for Medium.
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Ribeye Steaks - You need a couple of 8-12 ounce steaks, each about 1 to 1 ½ inches thick. Look for well-marbled ribeye steaks to ensure the most juicy and tender meat. Olive Oil - The oil helps to create a beautiful sear on the steaks. Choose a good quality olive oil for the most flavor.
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How Marbling Determines the Quality of a Steak. In the culinary arts, the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Marbling is so named because the streaks of fat resemble a marble pattern. Also called intramuscular fat, marbling adds flavor and is one of the main criteria for judging the quality.
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Tips & Tidbits for my Cowboy Ribeye recipe: A nice, thick, marbled cowboy ribeye steak: Because a cowboy ribeye is quite an expensive cut, go to a good butcher shop to get the best quality you can, or even order online from a reputable source. Choose a cowboy ribeye that is 2 ½ to 3 inches in thickness, with good fat marbling, about 2 ½ pounds or so.
