{"id":5007,"date":"2015-03-02T03:47:59","date_gmt":"2015-03-02T03:47:59","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5007"},"modified":"2017-02-25T11:07:24","modified_gmt":"2017-02-25T18:07:24","slug":"bone-in-rib-eye-steak-2","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/bone-in-rib-eye-steak-2\/","title":{"rendered":"Bone-in Rib-eye Steak"},"content":{"rendered":"<p>A <a href=\"https:\/\/www.grandpacooks.com\/recipes\/reverse-sear\/\">REVERSE SEAR<\/a> can be used if your guests have different desires of cooking (eg) rare and well done.<\/p>\n<hr \/>\n<p>INGREDIENTS<\/p>\n<ul>\n<li>High quality 2-1\/2 inch steaks with a good amount of marbling<\/li>\n<li>Tie around perimeter with butcher twine<\/li>\n<li>Dry with paper towels<\/li>\n<li>Salt liberally<\/li>\n<li>If time permits, see <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tips-steaks\/\">Steak: Tips<\/a> about dry aging your steak overnight<\/li>\n<li>Let come up to room temperature\u00a0 Place on rack until internal temp is 55-60\u00b0<br \/>\n. About an hour<\/li>\n<li>Pat dry again<\/li>\n<li>Rub with EVOO and other desired seasonings (see below)<\/li>\n<li>Sear your meat well on all SIX sides &#8211; about 4 minutes per side @ 400\u00ba<\/li>\n<li>Toss rosemary and thyme sprigs in melted butter and garlic<\/li>\n<li>Place steak on top of spices<\/li>\n<li>Bake in oven on a rack, at 250\u00ba for six hours or until internal temp is about 120\u00ba<\/li>\n<li>With about an hour remaining, toss halved shallots in salt, balsamic vinegar and EVOO.<\/li>\n<li>Place shallots flat size down in pan with the meat<\/li>\n<li>Baste meat while you are in there<\/li>\n<li>After one hour, remove from oven and set aside<\/li>\n<li>Cover and rest 10 minutes to allow the juices to re-absorb<\/li>\n<li>Cut into 1\/2 inch strips against the grain<\/li>\n<li>Top with coarse sea salt<\/li>\n<\/ul>\n<p>Seasoning choices:<\/p>\n<ul>\n<li>Salt, pepper, paprika, cumin<\/li>\n<li>Salt, pepper, paprika, cumin, mustard powder<\/li>\n<li>Salt, pepper, oregano, garlic powder, onion powder<\/li>\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/roberts-thunder-powder\/\">Grandpa&#8217;s Thunder Powder<\/a><\/li>\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/grandpas-arghhhh-powder\/\">Grandpa&#8217;s Arghhh Powder<\/a><\/li>\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/dry-rubs\/\">Tony Chachere&#8217;s Creole Seasoning<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A REVERSE SEAR can be used if your guests have different desires of cooking (eg) rare and well done. INGREDIENTS High quality 2-1\/2 inch steaks with a good amount of marbling Tie around perimeter with butcher twine Dry with paper towels Salt liberally If time permits, see Steak: Tips about dry aging your steak overnight &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/bone-in-rib-eye-steak-2\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Bone-in Rib-eye Steak&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172],"tags":[],"class_list":["post-5007","post","type-post","status-publish","format-standard","hentry","category-meat-to-eat"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5007"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5007\/revisions"}],"predecessor-version":[{"id":13944,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5007\/revisions\/13944"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}