Rib-eye prescription?

I have a killer ribeye steaks in the fridge and I'm thinking 'bout puttin' 'em in the oven and broil them. The thing is I do not know Jack about cooking a steak without a grill outdoors. Question …. What temperature? How long? What is the best condiment (nothing crazy just a little something to improve the flavor a bit)? I heard it is better to cook them frozen? Does anyone have a good idea? Nothing crazy just bid good, tasty beef, med. well. Nice brown in the slightly pink in the center and portions or "flavor.

Many of the really fine steak houses to (approximately) following: (I apparently do not have a covered grill, you can improvise using a skillet, preferably cast iron) 1. Preheat oven to 375f and place a rack central position. 2. Season the steaks liberally with salt and pepper and store in the refrigerator before cooking. 3. Get the hot skillet and heat only a little vegetable oil in it (do not use butter, it will burn). Place fillets in pan and cool on one side sear for about 3 minutes. Turn and repeat them side B. 3. Transfer skillet to oven and finish the fillets in the oven. It is important to use an instant read thermometer so you can determine the point of cooking with some accuracy. Otherwise, you must use the test of "touch" or play by ear. 4. When steaks are done, transfer to plates hot and top with a tablespoon of chives or less butter and serve. Buon appetito! The advantage of this method is that the finished fillets relatively low temperature in the oven will give you great control over your kitchen, as opposed to continue to cook on hot grill or on a hot grill. You end up with a better and juicier steak cooked. From the cold fillets also attenuates the cooking time, which helps provide a better product. I used to cook meat all the time, until I learned this method. I also use it on my grill, simply using a hot area of the grill and a cooler area for parking to finish. I think Results of this double-cooking method are far superior to little grill, and now do not mind paying a premium for beef's great to know that I will not spoil.

Emeril at the Grill A Cookbook for All Seasons – New Book

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