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February 2015

Calvetti Chateaubriand Recipe

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Preheat oven to 450º. Place roast in shallow roasting pan and brush with butter or olive oil. Insert meat thermometer and place in oven. Reduce heat to 400° and cook for approximately 10 minutes per pound or until meat thermometer reaches 140-145º for rare and 155-160º for medium. When meat has reached desired internal temperature, remove from oven and place on serving platter. Cover with foil and let meat “rest” for five minutes before carving.

Bone in Premium Beef Cowboy Ribeye Steaks

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This is a different way of cooking Premium Beef Cowboy Ribeye Steaks. Not necessarily the norm, but very effective method which guarantees that you maximize that medium-rare center, you want to see pink from edge to edge, while still getting a nicely charred crust is to first cook the ribeye premium steaks at a very gentle low heat before finishing it over ripping hot heat to sear its surface. It’s better to do it in this order rather than searing first and cooking through after because a pre-warmed rib eye steak will sear much faster, minimizing the amount of overcooked meat under the surface.

Remember to salt the ribeye steaks early and liberally, at least 40 minutes before you plan on grilling. This gives enough time for salt to draw out moisture then get reabsorbed.

Flip regularly particularly during the first cooler phase of cooking. This’ll help the cowboy ribeye steaks come to temperature faster and more evenly without burning. Since a steak this size can take up to half an hour to cook through, try to flip it at least every five minutes.

Use a thermometer to guarantee perfectly cooked steaks. No other method is as reliable. Due to the thickness of these Cowboy Ribeye Premium Steaks, you can expect your final temperature to rise by about 10 degrees as it rests.

Tent with foil and let it rest at least 5-8 minutes in order to allow muscle fibers to cool down and relax so that the ribeye steaks can retain more juices.