Gotham Rib Steak Recipes

GRILLED STEAKS (INDOORS)

Steps:

• Heat grill pan to very very hot.
• Rub seasoning evenly onto steaks then drizzle with olive oil and let it marinate for 10 minutes at room temperature.
• Place steaks in pan searing the steaks for 2 to 3 minutes on each side.
• After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions below.
• Transfer the steaks to a platter, and let rest 5 minutes before slicing and serving.
• Cooking times below include the initial searing time. Give filet mignon one minute less to cook than other steaks.
• DO NOT OVERCOOK.
• For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
• Thickness and Times for Rare (120-130°F):.
• 1 inch 8 minutes;.
• 1 1/4 inches 10 minutes;.
• 1 3/4 inches 12 minutes;.
• Thickness and Times for Medium Rare (130-140°F).
• 1 inch 10 minutes;.
• 1 1/4 inches 12 minutes;.
• 1 3/4 inches 14 minutes;.
• Thickness and Times for Medium (140-150°F):.
• 1 inch 13 minutes;.
• 1 1/4 inches 15 minutes;.
• 1 3/4 inches 17 minutes;.
• Thickness and Times for Medium Well (150-160°F):.
• 1 inch 18 minutes;.
• 1 1/4 inches 20 minutes;.
• 1 3/4 inches 22 minutes;.

GOTHAM RIB STEAK

Steps:

• Bring a 32-oz. rib steak to room temperature for 2 hours before cooking.
• Pre-heat oven to 350°F.
• Brush both sides of steak with extra-virgin olive oil.
• Sprinkle both sides generously with Kosher salt.
• Place steak in a broiling pan.
• Switch oven to broiler setting at high heat.
• Sear one side of the steak for 3 minutes to achieve a char that will seal in juices.
• Use tongs to flip steak to sear the other side for 3 minutes (avoid using a fork and poking holes in the steak).
• After searing both sides, continue broiling an additional 15 minutes on high heat for a medium rare finish.
• Remove from oven and transfer to a platter. Before serving, let steak rest 15 minutes, allowing the juices to circulate internally.