Best way to cook ribeye fillet?? Snake river farms

bhedges1987

so I pulled the trigger on some snake river farms Kobe ribeye fillets. I'm assuming they are about 1.5" thick. First question, has anyone ever tried these??  Secondly, I'm not sure how I want to cook them? Reverse sear with a cast iron pan? Or just hit it hot and fast?  I do not have access to raised direct if that makes a difference. Lastly, I see all sorts of temperature charts. What should I pull the meat? I would really like to get a malliard effect as I've produced that once and it was fantastic, however I never can seem to get it anymore. Thanks

SmokeyPitt

I would probably go with a reverse sear using a CI finish as you suggested.  I haven't tried these steaks but they look incredible.  I found this post here:

I found this post 
http://eggheadforum.com/discussion/1190040/snake-river-farms-ribeye-filets

The temperature you pull at obviously depends somewhat on your preference.  I typically pull at 125 or so when doing a reverse sear.  However I also make sure the steaks rest before the sear in order to ensure the temperature is not climbing, and I keep the dome open during the sear.  This way the internal temp does not rise much if any during the sear. 

bhedges1987

Thanks.... and sticking a thermometer in the stakes during the slow cooking process won't let juices fall out?  Is 125 medium rare?  Some sites I am reading are showing that as rare, and medium all the way up to 145 which seems high... I"m looking for a medium rare - medium

Eggcelsior

Pulling at 120-125 during the roast will help compensate for the carry-over heat from the sear. A steak isn't a balloon, but rather 1000's of tiny balloons containing moisture. Rupturing a few with a thermometer will be negligible in regards to final tenderness. Much less so compared to overshooting your desired temp by not measuring it. Medium rare - medium is going to be around 135. Medium rare is generally 125-135.

SRFShane

Hey @bhedges1987  - Shane here with Snake River Farms.  I wouldn't go straight hot n fast, they're going to be too thick for that.  

I personally will typically go with the sear on a cast iron then into the oven.  We call it the steakhouse style, you can get guidance here: https://player.vimeo.com/video/127977749  I do it this way because it quick and easy and pretty much foolproof.  

That said, doing it this way you miss out on the smokiness you can get from charcoal or wood.  In terms of taste, my favorite way to have these is to reverse sear them on the egg.  Keep them out of the direct heat, as low as 250 degrees, until they reach about 128 degrees.  Pull them, loosely cover with foil, and let them rest for 5-10 mins.  Heat up a cast iron pan to REALLY hot and throw the steaks on when you're about ready to eat.  Should only need about 45-60 seconds a side to get an awesome crust.  If  you want to get really fancy, don't just hit the top and bottom, but catch the sides as well.  

Finally - having good salt is an important element of bringing out the best in these steaks.  I generally try to pre-salt with kosher salt a couple of hours before cooking (but that doesn't always happen).  Regardless, I always have a couple of finishing salts on the table - one of my favorites right now is this:  http://jacobsensalt.com/collections/k-o-s-h-e-r/products/1-5oz-stumptown-coffee-salt 

Hope they're great!  

bhedges1987

Thanks all!

Biggreenpharmacist

I cooked some last year. I cooked them direct at about 500 degrees. I didnt wanna get too fancy and screw it up. (These are my favorite pictures to post so forgive me if you have seen them a dozen or more times)

Hook_emHornsfan_74

Biggreenpharmacist said:

I cooked some last year. I cooked them direct at about 500 degrees. I didnt wanna get too fancy and screw it up. (These are my favorite pictures to post so forgive me if you have seen them a dozen or more times)

I did the same thing @Biggreenpharmacist did.  Some of the best steaks I have ever cooked and eaten.

SRFShane

Based on the pics above, nevermind about not going straight hot n fat   Those look awesome!  

johnmitchell

@Biggreenpharmacist I have never seen those pics...They are pure magic, I would have the second pic as a screen saver for sure.. Awesome looking steaks.

Dabearhawks

Reverse sear on the egg.  Or, if you live in the Midwest and don't egg in the winter, sear in cast iron skillet on stove in butter (or olive oil) and throw in hot oven and pull 10 degrees below medium rare temp using thermapen.  Do not over cook these steaks.

FATC1TY

Did some recently. 

Reverse sear- pulled at 110 degrees. Had my spider and cast iron in the bottom the whole time getting hit. Opened it all up. Got it raging hot. Dome was 800 or so. 

Both steaks in. 25 seconds turned. 25 seconds flipped. Turned and pulled. 

They were around 128 after the rest. Pretty amazing steaks. Finished with some amazing flaked fluer de sel and fresh pepper and they were over the moon. 


Salt and pepper them. Left on cooling rack in fridge for several hours.