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Broiling Bone-In Ribeye steaks?
What is the best oven temperature setting to use when broiling ribeye steaks? Should they be seared first at a high temp and then slow cooked at a lower temp? I know there is a good technique for doing this, but I haven't figured it all out yet. PLEASE HELP... Thanks
4 Answers
- sandypawsLv 61 decade agoFavorite Answer
Sorry, I never broil, bake or fry a steak.....It's always the charcoal grill for us!!
- Anonymous5 years ago
Rib-eye is very flavorful but you'll have to trim a lot of fat and also it can handle being cooked to higher levels of doneness without being too dry. ( although better medium to medium-well but won't be a hockey-puck at well-done). Sirloin is much leaner therefore dries out quickly, so if you insist on ordering your steak well-done(which is not a good choice) sirloin is not the cut to order. America's Test kitchen and Alton Brown do a wonderful job of explaining the various cuts of beef in more technical detail.
- Anonymous1 decade ago
start slow at 350 f. till almost done to degree of doneness you like, then for last 5 minutes or so, per side...sear them in broler at broil setting. don,t be afraid to turn or check often
- ?Lv 71 decade ago
Preheat your broiler until it's screamin' hot, make sure your steaks are at ROOM TEMPERATURE (critical), season them BEFORE you cook them, and broil them for about 5 minutes a side for medium, and for a Rib Eye, I wouldn't go past there.....
Keep and eye on them.....and Enjoy!!!
Christopher
Source(s): I'm Cordon Bleu trained..........
