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Restaurant Quality Steak (ribeye)


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Restaurant Quality Steak (ribeye)

Dapuma | | Feb 23, 2011 10:45 AM

We bought some ribeye's and cooked them up, seared them in a cast iron pan, and the crust never really surfaced on the entire steak, just the edges a little bit

also the flavor was just ok, didnt have that wow factor, they were good cuts of ribeye

How do you get that crust all the way across the steak (brick with tin foil on it?)

Also what do you need to do to the ribeye to give it a bit of wow...salt and pepper and butter is our usual seasonings - what are we missing?

is it a rub, is it a marinade, worchester, etc - please help with your best steak ideas

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