How to Cook a USDA Prime Ribeye
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- Опубликовано: 11 дек 2019
- Hi, I’m Chef Philippe, corporate chef for Chicago Steak Company and welcome to my kitchen. Today we’re looking at the flavorful USDA Prime Ribeye Steak. First, I want to talk a little bit about the steak and then we will dive into step by step cooking instructions so you can make the perfect ribeye. The ribeye is the most marbled steak out there. Marbling is a term that we use to describe the fat flecks that run throughout the interior of the steaks; the more marbling a steak has the better its flavor. As you can see these ribeyes have quite a bit of it so I’m sure it’s going to taste incredible. If you look here you will see the flavor kernel; this fat is going to melt into the steak as it cooks and imports an absolute incredible flavor that is unique to a ribeye steak.
Let’s take a look at our ribeye. This is a USDA Prime Ribeye, which means it comes from the top 2% of beef in the U.S. We also offer an upper 1/3 USDA Choice line of steaks which are steaks that just missed the USDA Prime grade, but don’t have the ticket price associated with USDA Prime.
Today we are going to be cooking a USDA Prime Wet Aged steak. Now, you may be asking: what is wet- aged steak? That is a great question! I’d encourage you to watch our distinction video where I talk about that in more details, but in short, aging is a process that makes a steak more flavorful, juicy and delicious. There are two methods of aging: wet aging and dry aging. We offer both. Today we’ll be cooking a USDA Prime Ribeye that has been wet aged for 6 weeks.
As you received our steaks yesterday they came to you frozen as described to you on our website upon your ordering. We want to make sure that we place these steaks in a refrigerator to give them an opportunity to that out completely for 24 hours. What we want to do now is take them out of the refrigerator give them 30 minutes to bloom, which means they will be at room temperature and that is going to give them an even cooking process.
Look how beautiful these steaks are. I have to pick one up and show you that the marbling in this USDA Prmie Ribeye is just incredible. It’s breathtaking almost. The marbling, the fat kernel, all this is flavor and will absolutely melt in your mouth. THAT, my friend, is the Ultimate Steak Experience.
As always we want to make sure that we use Chicago Steak Company seasoning to give your USDA Prime ribeye the perfect flavor profile. Make sure you generously season them on both sides 5 minutes prior to cooking the steak so that the flavor is absorbed by the steaks and will not dry out the steaks. Let’s be generous on these beautiful ribeye steaks. You can press on them; it’s not going to hurt it. Make sure we flip to the other side. Let them sit for 5 minutes.
As always, while we have placed seasoning on our steaks, let’s pre-oil our grill just to make sure none of them will stick and make sure they will come off beautifully. Lightly brush a little bit of vegetable oil on top of it. It will be very quick; the flame will dissipate in a second. You’ll be ready at that point to cook your steaks.
Here we are 5 minutes later, our grill has been pre-oiled and what we are going to do is we are going to put this one inch steak on the grill. Sear them on both sides for about a minute and finish them in a 450 degree preheated oven for another 5-6 minutes to make sure you have a perfectly cooked medium steak.
Also, don’t forget to check out our website and look for more cooking instructions and temperature chart that will help you make sure your steak is cooked perfectly every time.
It’s been a minute; let’s flip our steaks. You can hear the sizzle and the crispiness of the crust right here. Steaks are ready, let’s take them off the grill and place them in the oven. Again kids, these are incredible Wet Aged Prime Ribeye from Chicago Steak Company in the oven for about 5 minutes and we’ll be ready to eat them by that point. Absolutely perfect! As always, once you pull your steaks out of the oven make sure you let them sit for 5 minutes at least just to give them enough time to absorb all the juices so we don’t lose any of this incredible flavor and juiciness.
So, these steaks have been resting for 5 minutes so let’s cut them up. Let’s slice it up. Look at the juices coming out of these steaks and the marbling. Absolutely incredible. This little piece is for the chef. Let me see what it’s all about. Melts in your mouth; absolutely incredible! You will love these USDA Prime Ribeye steaks. Just wait.
Don’t forget to subscribe to us on RUclips and stayed tuned for more of the Ultimate Steak Experience right here on Steak University TV!
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Best demonstration of the proper way to select and cook steak. They turn out mouth watering. Thanks to the Chef.
Finally someone not afraid to SEASON
Amazing, i do like steak
The chef dude works secretly for the mob
I recently took my bother to Outback Steakhouse and was disappointed to find out the $27 steak I ordered was Choice grade.
S&P is the choice for me. None of that fancy stuff.
S&P?
@@alexblaze8878 salt and pepper, baby!
@@drumandball oh! Yes of course. Loads of black pepper
Same here salt pepper and olive oil
Eve we time
overcooked lol
Why ruin a prime ribeye with Chicago seasoning? It doesn't need it.
Overcooked
Yes 😅
It really isn't that bad I like mine a little more on the rare side than those but it's nothing compared to those people who go to a steakhouse and order a well done steak they should be thrown out of the restaurant immediately
@@johnjohnohanasian2544 Honestly people I know get well done because they look at medium rare and think it's raw
@@johnjohnohanasian2544You realize when someone orders well done from a steakhouse they are doing the restaurant a favor? A lot of the tougher cuts go to waste if someone doesn't order well done. That being said, wanting to throw people out of a restaurant because you hate how they choose to have their food cooked using their own money to pay for it is at the very least petty.