How To Cook A Bone In Ribeye (Cowboy Steak)

[Music] hi i'm chef scott sandler here at the culinary institute of america at graystone and napa valley today we're going to be doing a skillet oven method roasting for meat and i'm going to be using a cut called a cowboy chop this is a rib eye with a bone on and the way i'm going to do this is i have a cast iron pan and a oven that's been preheated to 350 degrees and i've taken my cowboy chop and i'm going to season it simply with sea salt and fresh ground black pepper i have a pan that's on medium heat ready to go i have my oven at 350 degrees and i want to sear this and i'm going to sear it for about two minutes and that's going to get a nice color and then it's going to release from the pan i'll show you what happens when we get to that point and then we'll flip it to the other side so straight into the pan one thing i do want to do is i have a seasoned pan but i want to take some of my canola oil and season it one more time just to make sure i have a nice sheen on my cast iron pan and i'm putting seasoning side down and it's very important at this point not to touch it i don't want to move it around this is the point where i'm searing the protein and the mallet reaction is the cooking of the protein is going to give us some nice color and flavor so after about two minutes on this medium heat it should release from the pan and that's our test to let us know that it's ready to flip to the other side and we'll cook it for another two minutes on the other side before i place this whole pan right into the oven for about 30 to 50 minutes depending on the thickness these are pretty thick so i'm thinking about 40 minutes to medium rare and once again we're going to continue to concentrate on the carryover cooking time when it comes out of the oven the temperature is going to rise about 10 degrees during the 5 to 10 minutes that we rest the meat so let's give it another minute and a half here and then we'll uh season it while we have a chance on the backside so these have been cooking for about two minutes on the first side and i haven't touched them once i'm at the point where i want to flip it to the other side and they shouldn't stick based on the fact that we're using a nice seasoned cast iron pan and that we haven't touched it at all since i've placed it on the pan so i'm seasoning on the back side and i'm ready to flip it so that's exactly so i've got some nice color i'm going to sear it on the other side for about two more minutes and then this whole thing is going to go into the oven and this is just the beginning of the color i'm going to get a lot of nice color after roasting for about 40 minutes so these cowboy chops have had another two minutes on the backside these are ready to go into my preheated oven so in about 20 minutes we'll come back and turn it once in the oven so that we get some nice color and in about 40 minutes we should be at medium rare we'll take a look at it at that time so just that we uh cook them evenly there we go nice color and uh based on the way these look and the timing they're still pretty rare so we're gonna give it another 15 to 20 minutes and then start taking the internal temperature [Music] so let's take a look at our cowby chop it's been about 40 minutes and we're looking at that medium rare and we're considering the carryover time so let's take it out of the oven [Music] oh those look great so what i want to do is so that they do not overcook by sitting on this hot pan is i'm going to remove them put them on my cutting board tent them loosely with foil just to keep some of the heat in and this is the concept of resting i'm gonna rest my meat here for about five to ten minutes and let me take the temperature because i'm expecting the temperature to come up about 10 degrees okay so giving it about five to ten minutes of resting my temperature is going to come up carryover cooking this is what's happening right now it's carry over cooking and what's really happening is the molecules in the protein have been moving really fast when they've been in the oven and i'm slowing them down but i'm slowing them down slowly while i'm covering it with foil if it slows down too quickly the juice is released from the steak and you don't have what you're looking for so while i'm resting it the juices are coming back to the center the temperature's coming up to the perfect medium rare and in about i don't know five minutes we'll take a look at these and we'll have steak ready to go and i'm gonna garnish with a little bit of a smoked sea salt so i've rested these cowboy chops for about five minutes and they're looking great let me take a temperature for medium rare yep looks just right and uh this cut is great because it's a large piece it'll serve too this is a cut off the prime rib roast and we've left the bone on for moisture and for flavor and what i want to do simply is this garnish with a little bit of smoked salt and these are ready to serve

Channel: Snake River Farms

Views: 7,784

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Id: XKzy-XuoY_s

Length: 6min 17sec (377 seconds)

Published: Thu Dec 17 2020