10/10. Just enough to barely cover the bottom. Best steak I’ve ever made. This prevents the fat from browning as we begin to heat it up. ... How to cook rib eye steak. Gave. Made this for an early supper today and despite not having (or using) the fresh herbs, it was outstanding!!! Season the ribeye steak to taste on both sides. Cooking the steak to medium-rare gently melts the marbling, while cooking to medium-well or above is tantamount to frying a cheap sirloin in expensive fat -- the fat renders out, the steak gets tough, and you end up with dry meat. ieat learns how to cook a ribeye steak... to perfection! So the next step is to separate the two. I would also reduce the cooking time as it was a bit well done for my taste, but all in all, great flavor, looks appealing, smells divine – just fantastic! Skip the lines and the crowded tables. This was so fabulous, and not difficult to prepare at all. Unlike the harsh flames of a grill, which burn the fat and create charring that masks the steak's true flavor, griddles gently coax marbling into saturating the ribeye's interior, leaving a pristine taste. You'll also have a strip of thick fat on one side—this is from the 'fat … Bone-in ribeye is more flaverful than boneless. Say hello to the most beautiful ribeye you have ever laid your eyes on. This was the most delicious steak I have ever had! You might wonder what you should serve with this roast. Pull from fridge & let sit 10 minutes. Andrews received formal training at Le Cordon Bleu. Will def make this again. We had this for our Thanksgiving dinner tonight and loved it! This was delicious and easy! My husband taught me how to broil my steak in the oven! This ribeye has your name written ALL OVER IT. This is excellent!!! If you want well done, and still good, you should be looking at a strip steak. Let the ribeye warm to room temperature on a plate, about 20 minutes. Reduce heat to medium low. Everyone loved it, the kids too. Could be my fault. Lol. Our local butcher sells them to us with the bone-in. So, depending on how thick your steaks are, you may need to cook them longer. Thanks for the recipe! Cheers! So skip the expensive steakhouse this Valentine’s Day. Excellent Sunday dinner with wine! My entire family loved it!! Add a bit of olive oil to prevent your steak from sticking to the skillet, then place your steak it to get cooking. She had made some French bread earlier in the morning and we Cut up a couple pieces to soak up the juices. Problem I have is I love my ribeye medium rare and my wife likes hers medium and does not like to see real red meat. Average Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. Preferences run personally as to how much you want your steak cooked: Rare (1-2 minutes): this is the style many food fanatics like for their steak to be prepared. Perfect flavor. It was absolutely delicious and definitely plan on making again! Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. Preparing a ribeye well can help melt some of the fat off the steak and produce restaurant-quality results. Holy crap, I never leave reviews but I have to here. My steak was prime and I thought the butter made it too rich. Tried it! To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. 2 inch cut, 3 mins a side, butter baste for 3 mins, perfect medium rare. Boneless would follow this recipe. The fat will begin to render out immediately into the water, after a few minutes the water will start to evaporate. You should fact check before you leave a comment. Few days ago, my son fell in love with garlic butter on the steak at local restaurant. The cut comes from the lightly worked rib section of the cow. Position a griddle made for a gas grill on the grill grate and set the burners to medium, or 350 degrees. Once the fat renders down during the cooking process, you are left behind a tender, juicy bite of steak. } else { Great with steamed rice! Before you start to cook a rib of beef, you need to do a little bit of prep and research first, and work out how long you need to cook it for. Rib eye steak is flavourful and tender with a rich marbled fat and is best cooked to at least medium-rare or medium. window.adthrive = window.adthrive || {}; Absolutely fantastic!!! Mix it until it's totally combined, scraping the sides as needed. Delicious! Timing will vary by thickness but expect to cook each side for 4 to 5 minutes. I have never left a review for a recipe before. It’s there to serve you not the other way around. I’m an Aussie and that’s how we are used to buying them too. He is not easily impressed. Remove from the heat when the fat and solids have separated. What should the internal temperature be if you want your ribeye steak to be well done? Enjoy. This is now my go-to steak recipe. I probably had the heat to high and I cooked for 14 minutes. Preheat a cast iron or oven-safe sauté pan in the oven at 500 degrees F for 20 minutes. I’ll start by searing the steak and finishing it in the oven when the steak reaches 125 I remove from the oven and from the pan putting the steak on a cooling rack over a plate or pan to catch the drippings. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); You don’t know much about steaks do you Karen?! - Ribs may be precooked in an oven, placed on a rack so that the fat will drip down into a pan. Cook it to 110 degrees Fahrenheit (43 degrees Celsius) for rare or 130 degrees Fahrenheit (54 degrees Celsius) for medium. . On one end of a ribeye steak for example, there is a ‘knob’ of solid, white beef fat. Delicious! Loved the herb garlic butter! The steak that stays in my memory was a NY strip cooked in a skillet on the range. Will definitely do this again (but on a date where I can impress ;)). I was a college student living off-campus. I think the best way to cook a ribeye steak is in a cast iron pan on the grill. I will try them next time just for the out of body experience. (In fact I believe in Australia for the steak to be called a ribeye it comes with the bone!). If you are just going to say ok then why even comment?!? I cooked this steak for my daughter that doesn’t like steak or red meat and she loved it this evening. Note that the internal temperature rises a few degrees during the resting period, so you can pull it a few degrees short of your target doneness. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. Made twice! Would recommend Pam spay instead of the canola oil. Our 1 1/4” inch ribeye was slightly over a pound so I was encouraged to cook only one and thought I would try your  stove top recipe in a cast iron pan. Loose foil tent covering the steak for 5 minutes to let the juices settle back in the steak. I usually do steaks on the grill, but when there is too much fat on the steak it always causes flareups and chars the outside too much. Use a digital thermometer to test the internal temperature of the steaks. To keep the delicate flavor and texture of the Wagyu beef, don't cook the steak past medium-rare. Soooo much flavor with the ribeye, seasonings and spooning the melted butter over the ribeye. A better option over all is grapeseed oil, which is less processed than canola oil, I followed the instructions to the T, woohoo perfect steak, delicious, moist and yummy. Once seared, move the ribeyes to the low-heat zone to finish. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Your picture shows steak with bone yet ingredients don’t specify. Room temperature steaks cook quickly and more evenly. Perfect timing for steaks. Awful. Not a big steak fan usually but wife is and wanted to impress her and let me tell you this recipe def did just that super easy and now my go to and would def recommend even I cant resist by far to me the best steak I have ever had seriously that dam delicious THANK you chef Chungah. I saved it and put some on my baked potato and roasted veggies. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. I am definitely going to use this recipe!!! I’ll keep doing it though, no shying away here! It so far exceeded any steak I had had up to that point that it has become a legend. Used safflower oil in cast iron. Simple and tasty! You'll cook it according to size and your desired doneness. Mine was a perfect medium at 5 mins on a side. The Ribeye also has a good amount of marbling and that intramuscular fat renders down beautifully when appropriately cooked, adding to both the smooth texture and rich meaty flavor. Made the best steaks ever!!!! Try it sometime. Damn delicious. Perfectly Cooking Your Ribeye Steak . Why go to a steakhouse when you can make the most perfect ribeye right at home? I cooked it in the skillet for our New Years dinner mmmmm! Med Rare was perfect! I do most of my grilling on outdoor grill however now leaning toward indoor with cast iron. The second is tenderness. Hubby normally cooks, but I was wanting to cook and he had a rib eye. I second Chungah’s comment that ribeye steak can be boneless or bone-in. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. wow, great recipe! Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Okay for full disclosure I am normally a plant based eater. A.J. Once it boils, drop the temperature to low. I would suggest turning it four times before reducing heat and spooning the butter over the meat. The U.S. Department of Agriculture recommends cooking beef to a minimum internal temperature of 145 degrees F. Let the ribeye warm to room temperature on a plate, about 20 minutes. Sear the ribeye for one minute on each side without lifting it up to check how it's doing. Set a griddle accessory made for the stove over two of the burners and set the heat for both to medium. As a hard core grilling enthusiast I was very skeptical about trying this on a beautiful ribeye we bought to enjoy for a Christmas Eve Dinner. I can almost guarantee that the majority of you bought one inch thick rib eyes and not the 1½ inch or 2 inch thick steak. I  chose this based upon the name of the blog…Damn Delicious… it felt right. Especially one with all caps Karen. it 5 stars before trying but it looks oh so good. I was afraid it would be too well done and I was surprised to see it was almost perfect. if (Math.random() > 0.5) { The longissimus dorsi muscle that the Ribeye is cut from doesn’t see much use during the steer’s lifetime, so the meat is very tender. Allow to cook and reduce, basting the pork with the sauce, until the sauce is thick and sticky and the pork is cooked through. Recommend using cooing spray opposed to canola oil. Just ended up with a medium well steak after only 8 minutes. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_off'} ); But be careful of cooking time (if your steaks are any thinner they’ll be overcooked). Tag @damn_delicious on Instagram and hashtag it #damndelicious. I’ve only seen boneless ribeye at mass supermarkets here in Northern California. We ended up going out to dinner. I have a smooth top stove top and use cast iron all the time. Do not skimp on the fresh herbs! Turn the temperature to 500 degrees Fahrenheit (260 degrees Celsius), and place the pan with the steak back in the oven. Remove the ribeye from the griddle and place it on a plate to rest for 15 minutes per pound before cutting into it. Step 2 Set up a stand-alone electric griddle or one built into your stovetop by lightly oiling it and turning the heat to medium, or 350 degrees Fahrenheit. It was perfect and delicious. }); How do you cook a bone-in ribeye roast? Thank you. Thanks! window.adthrive.cmd.push(function() { For rare meat, 120–125 degrees F, medium is 140–150 degrees, and well done is around 160–170 degrees. Thank you! Delicious and juicy. Felt like a pro chef after it was all done, thanks so much for this. Begin to check the temperature with a meat thermometer at about 80% of the cooking time to ensure your roast is cooked to perfection. Cook the ribeye through. Broiling: Broil a ribeye steak in the oven on a broiler pan or in a Wow! Can’t wait to give it a try! I might also pull the meat off the heat a little sooner next time but otherwise the preparation, recipie, and descriptions were right on in simplicity. Pan seared with the best garlicky herb butter! You are showing a picture of a bone in rib steak, A ribeye steak is BONELESS! I used a meat thermometer but steaks cooked quicker (8 min) than time below, so Ribeye came out med-well done. I may even get on the mushroom trend. I never heard not to until like 3 months ago. (This is how I make hamburgers too. You’ll want to trim some of the fat–judiciously. For a charcoal grill, spread the prepared charcoal evenly in the tray, replace the grill grate and place the griddle on top of it. Perfect. For stove top – Set the burner on low. Why you want a well done rib eye is beyond me. Since I didn’t have fresh rosemary or fresh thyme I used dry herb version and ground them up. Should be 155°. Copyright © 2021 Leaf Group Ltd., all rights reserved. Thanks for the recipe. Preheat to medium high. While a ribeye certainly isn’t the leanest or most calorie conscious cut of beef, what it lacks in waistline sensitivity it makes up for in flavor. This sounds amazing! I tried this recipe but it was a failure. My wife says she never wants to have a steak any other way. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." I have a hard time eating steak because of TMJ but this was perfectly tender and YUM! Very tender and moist. Thank you for this recipe ❤. Slice and eat. Are pork steaks and pork chops the same? Serve with wine. 1-2 minutes; add canola oil. Would love to do this but…I’ve been reluctant to use cast iron on my new smooth top stovetop:), God hates a coward and why would you let your smooth stove top stop you. Normally I do not. Because a smooth top stove says not to use cast iron on it and if it breaks it cannot be replaced – you have to buy a new very expensive stove. I’m about to cook my bone in rib eye that weighs in at 2.3 lbs and is almost 3 inches thick. My husband said it was the best steak he had ever had. To do this you need to know the weight of the rib joint. Required fields are marked *, Your Rating * It came out fabulous and amazingly tender! pat the steaks dry with kitchen paper and season with salt and pepper. It was so simple but so good! Lightly oil the griddle if it isn't cast-iron. The milk solids in butter caramelize during the process, which adds a great depth of flavor and color. For oven – Set the oven at 250oF. This was so good! Excellent I had to debone it and put all the meat into the rendered fat and put in the fridge for an ad hock duck confit, which by the way worked out beautifully, but wasn't what I had on the menu. // Leaf Group Lifestyle, How to Cook a Steak on Grill Pan and Finish in Oven. Haha, I always use a cast iron on my stove top. This was ABSOLUTELY the best steak I have ever cooked at home. I did adjust the time just a bit – about 2 minutes per side and I flipped it twice – a total of 8 minutes – because the steak was only about an inch thick. Tried posting a pic bit couldn’t figure out how. window.adthrive.cmd = window.adthrive.cmd || []; Only took 6-7 minutes then added butter garlic and fresh rosemary. Anyhow if you must, the internal temp. I did replace the canola oil with avocado oil, and I didn’t have fresh herbs, but it was still phenomenal. Beautiful seat in the cast iron, too. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. Your email address will not be published. For a medium-rare steak, place the ribeye on the grill and cook the meat for about two to two and a half minutes on one side. Next time, I’ll reduce the cooking time by a minute or two. PAM spray IS Canola oil, along with palm oil, coconut oil, lecithin from soybeans, dimethyl silicone (for anti-foaming), rosemary extract (preservative), and propellant. So plan on the roast cooking 10 to 15% faster. Lay the ribeye on the griddle. Lift the steak from the griddle and insert a meat thermometer in its side to check the internal temperature, if desired. Your email address will not be published. You will be fine! Spoon a tablespoon or so of melted butter on top of the steak, cook it for 30 to 45 seconds, and turn it over. Look for marbling in the center of the ribeye or in the eye. I honestly didn’t believe this would turn out as good as it did! I will have meals for 3 days! There should be little white dots of fat on the red meat, evenly distributed throughout the muscle. I shall try it again and this time try a topping of mushrooms cooked in the juices left over! If you grill on a rack, some of that beautiful flavor just melts into your grill, and is lost and gone forever. Thank you! I use a leave in digital thermometer, the type with the cord attached to the probe. My first attempt at cooking ribeye steak This recipe and instructions made for an absolutely delicious steak! So damn delicious! To all the people leaving reviews / comments that are saying they need to reduce the cooking time because the steak was well done, need to buy thicker steaks and or use a leave in digital cooking thermometer. Delicious, easy to make. It basically defeats the purpose of the cut. Delicious thanks you!! Rib eye steak is flavourful and tender with a rich marbled fat. Serve with lobster. I will definitely make this again. They then may be finished over the grill. Serve with salad. Thank you so much for this wonderfu recipe. I am one of the worst cooks but this recipe made me look like a chef! As I have no idea how to cook a good steak and have been wanting to learn. A friend gave me a HUGE bone-in ribeye steak and I found this recipe. Often, prime rib is known for being a much larger size than the average ribeye steak. I never leave reviews, but this steak was amazing! https://www.allrecipes.com/recipe/240522/easy-rib-eye-roast Remove the ribeye steak from the refrigerator and pat the moisture off both sides with a paper towel. Pull meat a little before 120 degree and loosely tent with foil for 10 min. I’ve never tried to cook a steak in a skillet before. Heat the oil over a high flame in a heavy-based frying pan Wish I’d taken a picture. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. LOL! Being that I am not a chef, I google searched recipes. Cast iron skillet is the way to cook a ribeye, otherwise the fat will melt and start a fire in your grill. The best way to cook a boneless ribeye steak so it will be tender, juicy, and perfectly medium rare is on a cast iron skillet using the 4-3-2 technique. In other words, the steak is great; but I like the ritual, too. Carefully remove the heated skillet or saute pan and place it on the stovetop over high heat. This is going to be an excellent surprise for him this week end ! I really enjoyed preparing this steak. I followed your recipe except I cut the time almost in half since our ribeye was only 1 1/2” vs the 2” you had in your recipe. All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet. Still basking in the afterglow! The heavy marbling in this area reflects what is said to be a quality steak. Rating… }); Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. Continue basting, cooking for 30 to 45 seconds and turning the ribeye over, for a total of 10 minutes if preparing a 1-inch-thick boneless ribeye, and 12 minutes if preparing a 1-inch-thick bone-in ribeye, to reach medium-rare, or an internal temperature of 130 degrees. Add the fat and start cooking at medium heat. Final Thoughts on Ribeye. Image Source. The best way to cook a boneless ribeye steak so it will be tender, juicy, and perfectly medium rare is on a cast iron skillet using the 4-3-2 technique. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Place the fat in an oven proof pan with a lid and stir occasionally. My wife loved it. My son said it was “The best he’s ever eaten!!! The true test? Continue to Times were way too long for me, but I’m also a novice. Do not skimp on the fresh herbs! Thank you! chicscript.type = 'text/javascript'; So damn delicious! var chicscript = document.createElement('script'); Once you’ve achieved a good sear, turn the meat and sear on the other side for 2 minutes. Updated 09/13/19. Use a little more seasoning than you normally would if you have a thick-cut ribeye, or one that measures 1 1/2 inches thick or more. Made this for dinner. i love the butter trick there at the end, i went ahead and threw some canned crimini mushrooms in the hot butter mix and cooked them until the steak was ready, reaaaaal goooooood. Trim this off. Remember how fat=flavor? document.head.appendChild(chicscript); I just had a cow butchered here in Nebraska and all my rib steaks have bones in them. Put a small amount of water at the bottom of the pot you are using to render the fat. Absolutely delicious! Agreed, making it well done completely ruins such a great cut of meat. Let rest 15 minutes before slicing. Check out the price of a tomahawk ribeye sometime! Clear fat will start to render out of the fatty tissues. Just don’t drag it across the stove, use a hot pad every time you touch the pan. chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; Use tongs or a spatula to turn the steak so you don't puncture it and lose the juices. It was still great anyway! Made it twice. Fabulous! The taste was delicious; however, it was overcooked. Don’t know what you are doing to break a stove top with a cast iron, maybe I’ve just been lucky. Love ribeye. Do you rest it in the skillet? . I used a boneless ribeye and it was tender and juicy. The Size of the Cut. I’m making it for a second time tonight:-). Damn delicious it was! The cast iron skillet makes all the difference. 1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature, Kosher salt and freshly ground black pepper, to taste. My this for daughter and son in law. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Prep: 5 mins. Place a saucepan containing several tablespoons of butter on the griddle while it heats up. The flavor was great. I had to use a regular pan and didn’t have the rosemary and thyme but it was still so amazing I can’t even imagine it being better. Bone-in ribeye roasts cook faster. This was a delicious steak. We had it with roasted lemony asparagus. Basting the steak with butter and frequently turning it lets it gradually develop a golden-brown crust while the inside cooks, unlike high-heat searing that produces a great golden-brown crust, but at temperatures too high to cook a ribeye all the way through without burning the outside. If with bone does it longer. Yield: One cowboy ribeye yields two to three 8-oz servings depending on how thickly it's cut. About 2 minutes. The surest way to gauge doneness is with a digital thermometer. He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Rotate the meat 45 degrees and continue cooking for two minutes. Cook on one side for about 5 minutes, until your steak is browned and caramelized on the bottom. Start by searing the steaks on the direct heat side. Tastes delicious and so simple!! Additionally, give your steaks a grill house and diner quality sear by placing a few bricks on the bottom of your grate so … Can’t go wrong the only thing I didn’t do is take a picture to show it off to friends. Good Loved it! Set up a stand-alone electric griddle or one built into your stovetop by lightly oiling it and turning the heat to medium, or 350 degrees Fahrenheit. This was amazing! And it was super easy and not intimidating, even when working with rib eye. Be sure to bake them a good hour to an hour and a half. Place the ribeye on a plate and allow it to come to room temperature. I see another reviewer suggests adding mushrooms and that sounds like a plan for next time. A ribeye does not need any additional fat or oil. Absolutely delicious! With the ribeye ready and the pan hot, it’s time to cook your steak. Thanks so much! Pork chops and pork ribeye steaks are very similar. Thank you!!! OMG…OMG. window.adthrive.cmd.push(function() { OMG! It’s life changing.) Turn the pot on a medium low heat and let the fat gently warm up and begin to … Sear the ribeye over high heat until charred, about 3-4 minutes per side. 1st time my steaks turned out cooking them inside! Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Ribeye steaks are prized -- and priced -- for their rich, creamy marbling, the fat inside the muscle that only needs to be heated enough to liquefy and lubricate each morsel. In fact, I didn’t have all of the ingredients and it still tasted as if we were at an upscale steak house. Looking back, my ribeye was 1 1/2 vs 2 and may have cooked on higher setting, since knobs on stove don’t state med high. Karen, ribeye steaks can be boneless or bone-in. Of course the name is KAREN, haha! Baste the top of the ribeye again, cook it for 30 to 45 seconds, and turn it over. There are no wrong ways to cook a ribeye as long as you stick to the standard internal temperature ideals the fat … Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute. Pork ribeye is also cut from the loin … Or serve alone. I accidentally used salted butter instead of unsalted, but won’t make that mistake next time. please answer quickly as I want to make this recipe tommorow. Here it is 2:00 AM CDT And I have too go find a steak,Thanks. This video is finally up! Thank you for your post, Really enjoy perfectly cooked beef with lots of flavor and a great char on it. Thank you so much for this!!! Remove the saucepan when the butter melts and set it close by. Here’s how to do it: How long do you cook steak on each side on the grill? It was a perfect medium rare. I've left a whole duck in so long that there was no fat left in the breast at all. Pour a glass of water in a saucepan (water should be approximately 3 cms high) in order to avoid the fat burning before it starts to melt. Used this recipe for cast iron ribeye – slight adjustment was olive oil instead of canola and use an Italian pre-mix seasoning – absolutely best, delicious most tender ribeye i have had in years. Add an extra five minutes of total cooking time for every additional 1/2 inch of thickness. The end result was fabulous! I added potatoes to the pan with the garlic and butter and there were perfect. How to cook Ribeye Steak on the Grill. And is 8 A ribeye can be either. }. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). Now, as a (much) older adult, I like grilling steaks on the back patio with my husband, having a beer, eating boiled peanuts, and talking, while we wait for the charcoal fire to come up. Perfectly crusted with foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs. Not Good How to Cook Rib Eye Steak: 14 Steps (with Pictures) - wikiHow The bone conducts heat. Followed this to the letter and ended up with absolutely delicious steaks!! And with a few simple tips, like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak to well done, you’ll have absolutely no problems topping that steakhouse down the street. Using a thermometer is your best weapon against overlooking meat. The first is some flavor. I made this steak and I over-cooked it, BUT the flavor was amazing! Serve with potatoes. The cooling rack will keep the crispy, crusty browned meat from getting soggy sitting in its own juices. Fantastic, was like I ordered from Berns steak house.

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