Quote:
Originally Posted by MrSparkle001
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No you're right, I'm wrong. A good au jus or mushroom sauce is wonderful with a filet. Hollandaise though? No fucking way. Filet is often served without a sauce though because it's just so great a piece of meat, even though it doesn't beat my favorite rib eye.
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You've peaked my interest. Rib eye is also my preferred cut of meat, even above the filet.
Here's mine:
- Oven @ 300 degrees. (could go higher depending on how much time you have to make it)
- Trim off the tail and silver skin
- Season 1-1.5" thick ribeye steak with salt and pepper.
- Wait for surface of the steak to become glossy from moisture loss due to salt
While waiting, I usually heat the cast iron skillet just until smoking point
- Oil in (I stay away from olive oil, the house already becomes smoky enough without it)
- Steak in, sear one side, flip, whole butter in, baste while other side sears. Remove steak from pan before the butter burns. Transfer to rack, into oven. This is where it gets tricky because oven times will vary. I typically leave it for about 20 minutes before I start to temp. Target temp is 155*. Remove meat from oven.
- Salt cutting board, rest the meat about 7 minutes.
- Carve across the natural "U" shape on the ribeye into half to quarter-inch strips.
I tend to stay away from saucing because it comes out pretty juicy. Also, I live with someone who likes to eat around the fat and pouring sauce over the strips obscures the fatty parts.