Bone-in ribeye

Published by

Gary

2024-10-20

Supermarkets don’t always have bone-in ribeye steaks on the shelves in the meat display.

When I see one I often think about buying one. More often than not, I pass over them because they are more expensive and don’t necessary taste that much better than a scotch fillet steak.

The steak I cooked tonight cost $AUD22.

Guess what?

The $AUD8 scotch fillet steak I ate for lunch tasted better.

If you want to know how I cooked tonight’s steak, I dry brined it overnight and cooked it in a hot stainless steel frypan. I flipped it every 30 seconds until it formed a good crust.

I let it rest for 5 minutes before slicing it with a sharp knife.

I cooked the scotch fillet steak the same way.

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6 responses to “Bone-in ribeye”

The Mouse

2024-10-20

What made you prefer the scotch fillet over the rib eye? Texture? Taste? Chew? Just curious? Thanks Brother. Hope you, family, and friends are all well.

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Gary

2024-10-20

Hi Brother, it was the texture and chew. It was more tender and had a more enjoyable flavour.

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ckennedy

2024-10-21

We’ve done a brined turkey before, which is delicious–but we’ve never tried brined steak before–which sound like it would be really good!

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Gary

2024-10-21

…and a steak is much easier than a whole turkey 😊

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Lorraine @ Not Quite Nigella

2024-10-23

Interesting! Do you think brining and the way that you cooked it made a difference or was it the steak itself?

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Gary

2024-10-24

Hi Lorraine, I think dry brining always helps a steak. The thicker more expensive one had very little marbling which I think is the main reason for the difference.

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