Rib lifter meat, similar to flat iron steak, is best cooked with a quick grill or pan sear. This well-marbled and relatively tender cut is ideal for a fast and delicious meal.
Quick Cooking Methods for Rib Lifter
Here's how to cook rib lifter meat using two popular methods:
1. Grilling Rib Lifter
- Preparation: Pat the rib lifter steak dry with paper towels. Season generously with salt and pepper.
- Grilling: Preheat your grill to high heat. Place the steak on the hot grill grates.
- Cooking Time: Grill for 3-4 minutes per side for medium-rare, adjusting time based on your desired doneness.
- Resting: Let the steak rest for 5-10 minutes before slicing against the grain.
2. Pan-Seared Rib Lifter
- Preparation: Pat the rib lifter steak dry with paper towels. Season generously with salt and pepper.
- Searing: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a high-smoke-point oil (like avocado or canola oil). Sear the steak for 3-4 minutes per side for medium-rare, adjusting time based on your desired doneness.
- Optional Basting: Add butter, garlic, and herbs (like thyme or rosemary) to the pan during the last minute of cooking and baste the steak for added flavor.
- Resting: Let the steak rest for 5-10 minutes before slicing against the grain.
Enhancing the Flavor
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Seasoning: Consider using a dry rub or marinade to enhance the flavor. The reference suggests using Palmaz Porcini Powder for an extra umami taste, pairing well with a Cabernet.
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Doneness: Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Here are some guidelines:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+
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Resting: Resting the steak is crucial to allow the juices to redistribute, resulting in a more tender and flavorful final product.
Serving Suggestions
- Slice the rib lifter steak against the grain to maximize tenderness.
- Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
- Pair with a great bottle of Cabernet, especially if you used Palmaz Porcini Powder, as suggested in the reference.
