Rib-eye steak
My husband bought rib-eye steaks for tonight’s dinner. It was supposed to be a celebration dinner on the occasion of our younger daughter’s graduation from grade school. But the weather did not cooperate and the graduation program was postponed. We cooked the steaks, anyway. We will probably have dinner out after the graduation program on Monday. That should satisfy the graduate who had been clamoring for a return to Vieux Chalet.
I would have grilled the steaks but my husband insisted that he do the cooking. He likes pan frying the steaks in butter to give it a slightly burned crust with the center still very rare. My participation was limited to cooking the rice (in an automatic rice cooker hehehe), opening a can of whole corn kernels and preparing the gravy.
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31 Responses to “Rib-eye steak”
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magawa nga yan para mas mura kesa lumabas pa kami. we here are meatlovers!
hehe assistant ang pinoycook ngayon…
again, congrats to your daughter!
salamat, iska!
tomorrow the kids have to report to school for a last rehearsal for the graduation program. I’ll be alone the whole day. Mababayaran ko na utang kong post for Lasang Pinoy. 
hi madame sassy!
happy graduation sa anak mo
btw, the name of the eggs resto is Heaven and Eggs, expensive the food i dunno..ehhhehe
wow, this one looks fab…
try this next week for my balikbayan titas!
thanks
That is a perfectly cooked steak. Just like your husband, i liked my steak a little charred in the outside and still juicy and tender inside. Rib-eye is my favorite cut, just the right marbling for a juicy steak. Like Iska, you gave me an idea on what to prepare for dinner tonight.
Congratulation on your daughter’s promotion. Must have inherited mom’s smart genes.
Very nice site. Making me hungry after a long days work.
I like to shift from between pan frying and grilling, the taste are somewhat different. Pag tinatamad ako I just get mushroom soup cook it thick and add a little bit more flour, voila! mushroom sauce. I season it with salt and pepper, my mom likes to use tenderizer.
nice blogsite hihihi! thx for sharing some of your recipes, congratualtions to your daughter
i pan fry our steaks with butter too once winter season starts. i would’nt be caught dead grilling outside in 20 degrees weather..hehe.
happy grduation to your daughter.
naku….have you noticed all the steak houses mushrooming in the metro?
T-bone swimming in gravy on sizzling plate with mash potatoes w/ mash potatoes or garlic rice
default item in all menus & by looks of it bestseller
notable restos are snackeroo, everything steak & country steak (or is it steak country), hot tracks
are we becoming a more carnivorous lot?
Hmm, Rib-eye steak. No kidding, it’s also my husband’s favorite. Medium rare with melted blue cheese and baked potato.
OFF TOPICConnie, how are you doing? Ang tagal ko ng di nakapag bloghop sa yo. Pasensiya ka na sa akin :mrgreen:. By the way, I sent you an email last March 25. Were you able to receive it?
Have a nice Sunday.
I agree with Iska. Mas mura kaysa lumabas. I can say steak is “eater friendly”. Maski mga bata, gustong-gusto. Basta alam mo lang ang proper grilling or frying techniques. You don’t have to even be conscious kung ano ang pang marinate. Dashes of freshly ground pepper and salt will do prior to grilling or frying.
Kapag medyo gabi na ang uwi ko, my wife would thaw slab of Monterey T Bone (bihira ang Rib Eye ng Monterey at medyo mahal, just like the tenderloin) because I don’t normally enjoy reheated foods specially veggies. In four to five munutes, I can have a steak.
Another great one! I think I would have grilled the steaks too as we love barbecuing! We just opened the 2006 Barbecue season here ourselves on Friday - What’s For Lunch Honey= and made some great Italian Oven Vegetables that i think would go so well with that steak. My mouth is watering all over again.
Meeta
drop by to say hello sassy, summer here is past approaching! frenchies waiting for that terribly… and easter holiday next week end! i am already busy, still have little time to hop in your blog.. see you
Ribeye is my favorite steak!
I will also try that one.
I mentioned your blog in my new post. Hope it’s ok.
Have a nice day!
Hi Kats, thanks. Yesterday was really something.
Thanks, too, Mary A. Me, very happy mommy.
And you hit it straight on about the marbling of fat in rib eye. That’s what makes them tender.
Juned, personally I prefer grilling too. My husband kasi grew up with prito-prito eh.
thanks, hershey and dexie.
richard, i think maybe we’re getting lazy. steaks are easy to cook.
beeeennnnngggg!!! missed you. ako din, hindi pa masyado naka blog hop. actually… iba klase bloghopping ko these days, kasi… ay mahaba kwento. will check my other email and tell you.
hi meeta.
relly, kamusta na? naku, i miss reading food blogs. i will very soon. just need to ajdust to new skeds and routines. so many things happening.
hi pinayhekmi! summer na rin dyan, right? Perfect for outdoor barbeques?
Hi Ann, thanks for the mention. Have a great day too!
Hi. Long time reader, first time poster. I’ve been keeping an eye on your blog in hopes of replicating your recipes here in California where I am right now. Ribeyes are my favorite cut too.
A question about your steaks: have you ever tried pan searing (no butter– just a very, very, very hot iron skillet) an olive oil and salt and pepper rubbed steak (no other marinade), and finishing it in a 250C preheated oven? I find that searing the steak for about 20 seconds on each side and putting it in the hot oven for about 3 minutes each side makes the perfect steak… medium with a great seared surface.
i’ve been looking around for a place like this ever since i started culinary school; it’s like Anthony Bourdain… only tamer!
Thank you, florence. That feels so good. But, tamer? LOL
The steaks look delicious.
By the way, the “right click disabled” on your site is somewhat annoying- it also pops up every time I middle-mouse click to open a new tab in firefox.
Not to mention, it’s really an exercise in futility- if someone wants to copy your images, or do pretty much anything with a right click, they can still do it through other means.
[...] Rib Eye Steak photo courtesy of Pinoy Cook. [...]
hi! i hope you can give me some advice regarding cooking pan-fried steaks. i normally use terderloin and have it cut as thick as porkchops. but we i cooked it i always end up with this dry steak and im just looking for that juicy and slightly burnt steak. hope you can help me. thanks!
Yumm-o, ribeye is my favorite cut of steak! Makes me long for Ruth’s Chris Steakhouse…
Just wanted to say thanks for a quick and easy way to cook steak in the winter months. I will use your version tonight to try and surprise my husband. He loves Ribeye and its too cold to grill!
hi ms connie, while we’re on the steak issue, i just wanna ask if you know where to find blue cheese/stilton cheese? I tried SM supermarket but found none..coz i’d like to try the recipe for stilton steak i’ve seen at Katoque last Saturday..tnx for the time..
maoi, try Rustan’s or Shopwise.
Hello , my mom always watch your lutong barkada..she wants to know how to cook Carbonara..she loves to cook, shes a pampangeño
“my mom always watch your lutong barkada”
HUH?
hi po! pede din po ba ang t-bone steak dito? dko po kc alam pano lulutin ung t-bone steak sa bahay. tnx po.
hi ms. connie!
i’ve tried already this recipe using t bone kaya lng po matigas ung meat. bakit po kaya ganun? tsaka ung sauce na nagawa ko naging paste. so sad
pero sbi ng husband ko masarap daw sana kaso matigas ung meat. ganu po katagal pina-pan fry ang t bone?
thank you so much po talaga. dahil po sa blog nyo dami ko natutunang lutuin.Ü
T-bones are best grilled, Janet. And grilled rare. Actually, all steaks are best cooked rare. And the grill (or the pan) should be very, very hot so that the surface is charred and sealed fast.
If the sauce is too thick just add small amounts of liquid while stirring until you get the consistency you want.