You can finish the steak with fresh cracked pepper after you have cooked the steak. This is kind a quick dry brine to help you get a great sear.įor thick cut steaks don’t be shy and make sure to season well on all sides.īlack pepper tends to burn and fall off when searing. Let the steak come up to room temperature then season the steak on all sides. When I season the steak I only use kosher salt. Im a purist when it comes to steak but I do like to add some flavors as well. Extremely impressive cut normally share between 2-3 people. Tomahawk Ribeye: Bone In steak with a 8-12 inch drenched bone attached. The Bone will normally be drenched meaning all of the meat has been removed and makes for a nice presentation. easier for cooking in a pan but if the steak is thin cut will curl up sometimes when searing.Ĭowboy Ribeye: Bone in Ribeye with a 2-4 inch handle.
There is no official terms and these are more for marketing and just sounding cool.īone In Ribeye: Comes from the prime rib with the bone attached but no handle.īoneless Ribeye: The rib bone has been removed. These are just terms used to explain the different styles of ribeye. When shopping for your steak you’ll see terms like bone in, Tomahawk or Cowboy cut. This is not only common with steaks and other meats but it is the same reaction that takes place when baking bread.īonus fun fact if you ever go on jeopardy the Maillard reaction was named after L.C. This is when a chemical reaction takes place between the amino acids and reducing sugar to create a browning affect. This crust is also referred to as the Maillard reaction. Once the meat has reached a desired temperature it is then seared over high heat just long enough to create a crust. Reverse sear is a method of preparing meat of any kind by first cooking at a low heat then bringing the meat up to temp slowly. In my humble opining reverse searing a steak is the best way to cook a thick steak while making sure to get the perfect sear. You will also notice that the meat is the perfect internal temperature edge to edge without having gray bands of overcooked steak on the outside. The reverse sear method allows the steak to come up to temp slowly without forcing the juices out of the steak by cooking it over high heat at the beginning.
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