Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > California
  New Posts New Posts RSS Feed - Tom Keller´s Rib Eye
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Tom Keller´s Rib Eye

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5663
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Tom Keller´s Rib Eye
    Posted: 08 Sepeptember 2012 at 06:13
Tom Keller, owner of both Per Se, in Manhattan´s Colombus Circle and The French Laundry in California, is a firm believer in the product culinary philospohy shared by Ferrán Adriá and other well known European, Australian, American, Asian, Canadian, South American and African continent chefs.
 
Please note: I employ extra virgin olive oil, for obvious reasons, it is alot cheaper in Spain than any other lard. Tom Keller employs Canola Oil in this recipe.
 
Here is his recipe for a simple Rib Eye Steak ...
 
1 kilo rib eye steak (from the Snake River region)
canola oil ( or Evoo ) 
kosher salt or sea salt
black pepper freshly ground
 
1) have the butcher clean the meat of nerves and fat rind
2) 1 hour before grilling: bring steak to room temperature
3) dry the meat and dress it with: canola oil or evoo drizzle & rub lightly, sea salt or kosher salt
4) grill for rare: 5 mins. per side
5) sprinkle with ground black pepper corns
 
Serve with an oak aged red wine.
 
Enjoy,
Marge.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3301
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 08 Sepeptember 2012 at 06:46
A nice, simple recipe for rib eye or any other cut of steak as well.
This is the same way I do mine with one exception...I always salt the meat 1 hour ahead or grill time.

The reason for that, and some discussion on the science can be found here.
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5663
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 Sepeptember 2012 at 10:31
Hoser, Good Evening,
Thanks so much for your feedback and salt suggestion tip.
 
Shall give it a try next time.
 
Keller´s take on steak, reminds me of the steak we had in Chile, very purist in approach. Great steak requires little doctoring.
 
Have great wkend.
Marge.
 
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 916
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 08 Sepeptember 2012 at 13:13
Steak should be simple.

I've taken to cooking steaks on a Weber Hibachi type charcoal grill. I buy a whole ribeye primal every once in a great while. I dry age it for a week or so and make 1 1/2 inch thick steaks. I'll bring the steaks to be cooked to room temperature before cooking. The grill gets a pile of hot coals spread on only one half of the grill and the other half has nothing but some ashes left from the last cook on the bottom. The grate is placed and allowed to heat with the cover on and all the vents open for 10 minutes. The coals are just under the grate and it is WAY HOT in there. I can only get 2 steaks on the hot half of the grill and they go on with no seasoning and the lid goes on, all vents wide open and they cook for 3 minutes on each side. Then they go to the "cold" side of the grill with a digital thermometer in the thickest part of one of them. A hand full of hardwood chips goes on the hot side. On goes the lid, the top vents get closed off a little and when the temp reaches 126F off they come. Season with salt and fresh cracked pepper on the serving plate and wait a good 5 minutes to rest. The internal temperature will have risen to about 134F. I hate to say it, but serve those steaks with butter melted on them. No, I don't really hate to say it.

I'll look into the pre-salting thing too.
Hungry
Back to Top
Daikon View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 20 October 2011
Location: San Francisco
Status: Offline
Points: 381
Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 08 Sepeptember 2012 at 19:37
Definitely look into the pre-salting, because it does make a difference.  Without better proof, I won't buy the "reabsorbed, making it juicier" bit.  If the salt is going to help with the deep interior of the meat, it's going to be more along the lines of drawing moisture out, which has some of the same effect as dry aging -- i.e., intensifying flavor in a way similar to reducing a sauce.  On the surface, though, the salt will work the magic of denaturing the proteins of the meat, which makes them more amenable to browning into a delicious crust.

Also, if you are going to baste the meat in some fashion after the crust has formed (e.g., using my favorite technique for cooking steak), then you don't really need to worry much about salting too heavily, since much of the salt will be rinsed off the surface by the basting process.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5663
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 Sepeptember 2012 at 03:52

Daikon,

 
Thanks for your contribution on pre - salting and basting, and providing your Link.
 
Have nice Sunday.
Marge.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5663
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 Sepeptember 2012 at 12:06
Daikon,
 
Your butter bath for steaks sounds lovely. Shall have to give it a try in the future.
 
Thanks for the link and recipe data.
 
Best regards.
Marge.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.