Hi! This is my first post on Chowhound but I've gotten lots of great tips from it before.
We are members of a local farm, and they deliver a cooler full of various cuts of grass-fed meat to our door once a month. Last month we got a "rib steak" and didn't know what it was, and just grilled it. It was too full of fat to be very enjoyable.
I did some research and now I know what a rib steak is and that it will do well slow roasted.
I found a thread on here on how to do this, and these cooking tips sound great:
"After oiling and coating with lots of s&p, blast the roast (bone-side down) at 500 degrees for 45 min. Then turn the oven down to 325 and roast for another 30 min., then back up to 450 for 15 - 30 min - until the roast reaches 125. You MUST have a meat themometer to ensure the proper doneness. Remove, cover and let rest for 20 min. Note: The meat will continue to cook even after the 20 min, so it needs to be sliced once it reaches your desired doneness; or at least remove it from the blazing hot, oven-like bone."
By CocoaNut on Dec 09, 2008 09:16AM
However, these were for a 3-bone rib steak. Ours only has 1 bone (although we have 2 steaks - but we're only cooking 1 today). How would you convert this technique for a 1-bone rib steak?
Thanks for any tips!
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