Seared Frozen Rib Steaks
- Total Time
- 1 hour 15 minutes, plus freezing time
- Rating
- Comments
- Read comments
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Ingredients
- 3bone-in rib steaks (about 1½- inch thick and 1½ pounds each)
- Safflower oil
- Coarse sea salt and black pepper
Nutritional analysis per serving (10 servings)
373 calories; 31 grams fat; 13 grams saturated fat; 2 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the steaks on a baking sheet and freeze them for 1 hour.
- Step 2
Heat the oven to 200 degrees. Season the steaks all over generously with salt and pepper.
- Step 3
Heat a cast iron skillet until very hot, at least 10 minutes; add a thin layer of safflower oil. Sear the steaks, one at a time, on one side, until they form a golden crust. Transfer, seared side up, to a rimmed baking sheet. Alternatively, arrange steak on a rimmed baking sheet. Holding a propane torch six inches from the meat, run a flame back and forth across the surface of the meat, giving it an even crust. Make sure to sear the fatty edges and the bones. (You need to sear only one side and the edges.)
- Step 4
Cook steaks until they reach a core temperature of 122 degrees for rare, about 30 minutes to 1 hour. (Or leave it in the oven until it’s done to taste.) Let stand 10 minutes before thinly slicing. Sprinkle with coarse sea salt and serve immediately.
Private Notes
Comments
I didn't have a propane torch handy so I used an arc welder instead...turned out wonderful!
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My steaks had been in the freezer for over a month and were solid bricks of ice when I put them into the pans (used two cast iron skillets). Used the stove top cooking method, but when my husband saw the blow torch method, his eyes lit up in glee! (Maybe next time.) We have a probe thermometer and pulled them at 125. Our steaks were a dream! Just as Melissa describes...buttery consistency and so yummy. Will use this method again for sure!
I think this is the perfect way to cook a rib-eye! It is a bit more time consuming than the quick fry I'm used to, but the end result is worth it. Given the high cost of beef, to say nothing of admonitions not to eat too much of it, I think this treatment is worth it for an occasional steak dinner. My one suggestion is to take the time to really sear the sides well and fry up the fat -- it won't further cook on its own at the 200 degree oven.
I used the blow torch method. It worked great and even better, my house did not fill up with smoke like it does when using the cast iron method, or oven broil method. I thought the 122 degree stop point resulted in a very rare steak. The second time around I set my temperature probe to 124 degrees and it came out perfect.
Could this be used for other types of steaks too? Like filet or NY Strip? Just adjust the cooking time?
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