Thin Sliced Ribeye

The local supermarket had some ribeye cut about ½-inch thick. As suspected,
the size made the marinade soak through and it was much more flavorful.

The problem -- I wanted to sear the outside and being so thin it was cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!

--
I made magic once. Now, the sofa is gone...
http://www.dwacon.com

"DWACON" <[email hidden]> wrote in message
news:xMyCf.24$c64.16@dukeread12...

Quoted message said:

The local supermarket had some ribeye cut about ½-inch thick. As
suspected, the size made the marinade soak through and it was much more
flavorful.

The problem -- I wanted to sear the outside and being so thin it was
cooked to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!

Hotter pan, perhaps?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"DWACON" <[email hidden]> wrote in message
news:xMyCf.24$c64.16@dukeread12...

Quoted message said:

The local supermarket had some ribeye cut about ½-inch thick. As
suspected, the size made the marinade soak through and it was much more
flavorful.

The problem -- I wanted to sear the outside and being so thin it was
cooked to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!

Hotter pan, perhaps?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

DWACON said:

The local supermarket had some ribeye cut about ½-inch thick. As suspected,
the size made the marinade soak through and it was much more flavorful.

The problem -- I wanted to sear the outside and being so thin it was cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

The only way to do it right is to not cook it, or buy thicker
steaks. You can't get a sear on a both sides of steak that thin
and still have it anywhere near rare. No matter how hot the pan
is.

-sw

DWACON said:

The local supermarket had some ribeye cut about ½-inch thick. As suspected,
the size made the marinade soak through and it was much more flavorful.

The problem -- I wanted to sear the outside and being so thin it was cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

The only way to do it right is to not cook it, or buy thicker
steaks. You can't get a sear on a both sides of steak that thin
and still have it anywhere near rare. No matter how hot the pan
is.

-sw

DWACON said:

The local supermarket had some ribeye cut about ½-inch thick. As suspected,
the size made the marinade soak through and it was much more flavorful.

The problem -- I wanted to sear the outside and being so thin it was cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!

--
I made magic once. Now, the sofa is gone...
http://www.dwacon.com

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

The preheated oven broiler was an even grreater failure. There's just
not enough thickness to keep it from overcooking on the inside once the
outside is seared.

DWACON said:

The local supermarket had some ribeye cut about ½-inch thick. As suspected,
the size made the marinade soak through and it was much more flavorful.

The problem -- I wanted to sear the outside and being so thin it was cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!

--
I made magic once. Now, the sofa is gone...
http://www.dwacon.com

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

The preheated oven broiler was an even grreater failure. There's just
not enough thickness to keep it from overcooking on the inside once the
outside is seared.

daveyja said:

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

The preheated oven broiler was an even grreater failure. There's just
not enough thickness to keep it from overcooking on the inside once the
outside is seared.

Definitely something wrong with your stove.

daveyja said:

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

The preheated oven broiler was an even grreater failure. There's just
not enough thickness to keep it from overcooking on the inside once the
outside is seared.

Definitely something wrong with your stove.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

Exactly what I did EXCEPT the steaks came directly out of the fridge
(floating in Guinness) so I figured the refrigeration would help. No such
luck, unfortunately.

--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://www.dwacon.com

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

Exactly what I did EXCEPT the steaks came directly out of the fridge
(floating in Guinness) so I figured the refrigeration would help. No such
luck, unfortunately.

--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://www.dwacon.com

On Fri 27 Jan 2006 11:14:05p, Thus Spake Zarathustra, or was it DWACON?

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

Exactly what I did EXCEPT the steaks came directly out of the fridge
(floating in Guinness) so I figured the refrigeration would help. No
such luck, unfortunately.

If it was dripping with Guinness when you put it in the pan, then your
culprit is at least partly moisure which would produce steam and prevent
browning. Meat going on a grill pan, skillet, or even outdoor grill should
have very dry surfaces in order to sear properly.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Fri 27 Jan 2006 11:14:05p, Thus Spake Zarathustra, or was it DWACON?

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

Exactly what I did EXCEPT the steaks came directly out of the fridge
(floating in Guinness) so I figured the refrigeration would help. No
such luck, unfortunately.

If it was dripping with Guinness when you put it in the pan, then your
culprit is at least partly moisure which would produce steam and prevent
browning. Meat going on a grill pan, skillet, or even outdoor grill should
have very dry surfaces in order to sear properly.

--
Wayne Boatwright o¿o
____________________

BIOYA

"DWACON" <[email hidden]> looking for trouble wrote in
news:xMyCf.24$c64.16@dukeread12:

Quoted message said:

The local supermarket had some ribeye cut about ½-inch thick. As
suspected, the size made the marinade soak through and it was much
more flavorful.

The problem -- I wanted to sear the outside and being so thin it was
cooked to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!

Throw it on, and flip it a few seconds later, and yank it off. I'm talking
seconds here. I use rib eyes that thin as breakfast steak for steak and
eggs. I just pan sear them and serve 'em up with eggs and a side of
potatoes.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

DWACON said:

The local supermarket had some ribeye cut about ½-inch thick. As suspected,
the size made the marinade soak through and it was much more flavorful.

The problem -- I wanted to sear the outside and being so thin it was cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

get it sliced about 1 1/2 inches.. or freeze it first.. duh...

"jay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

DWACON said:

The local supermarket had some ribeye cut about ½-inch thick. As
suspected,
the size made the marinade soak through and it was much more
flavorful.

The problem -- I wanted to sear the outside and being so thin it was
cooked
to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

get it sliced about 1 1/2 inches.. or freeze it first.. duh...

What a little ray of sunshine you are jay!

Peter Aitken said:

"DWACON" <[email hidden]> wrote in message
news:xMyCf.24$c64.16@dukeread12...

Quoted message said:

The local supermarket had some ribeye cut about ½-inch thick. As
suspected, the size made the marinade soak through and it was much more
flavorful.

The problem -- I wanted to sear the outside and being so thin it was
cooked to medium well (I was aiming for medium) before it could brown.

Ideas on how to do it right next time?

Thanks!

Hotter pan, perhaps?

Perhaps, but 1/2 inch is thin. Sear one side only and serve seared
side up.
--

Practice safe eating. Always use condiments.

Wayne Boatwright said:

If it was dripping with Guinness when you put it in the pan, then your
culprit is at least partly moisure which would produce steam and prevent
browning. Meat going on a grill pan, skillet, or even outdoor grill should
have very dry surfaces in order to sear properly.

bingo!
--

Practice safe eating. Always use condiments.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 27 Jan 2006 11:14:05p, Thus Spake Zarathustra, or was it DWACON?

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it a few times with a well-scrubbed, well seasoned blackened
cast iron grill pan on the stovetop. I preheated the pan over high
heat as hot as possible with the range hood turned on w/o setting off
the smoke alarm and I still couldn't get the steak browned on the
outside w/o overcooking the interior. The meat was always at room
temperature when I started and I would have settled for anything under
medium well.

Exactly what I did EXCEPT the steaks came directly out of the fridge
(floating in Guinness) so I figured the refrigeration would help. No
such luck, unfortunately.

If it was dripping with Guinness when you put it in the pan, then your
culprit is at least partly moisure which would produce steam and prevent
browning. Meat going on a grill pan, skillet, or even outdoor grill
should
have very dry surfaces in order to sear properly.

D-OHH !!!!

--
The generation that used acid to escape reality
is now using antacid to deal with reality
http://www.dwacon.com