The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—oxtails, slow-roasted beef ribs, cowboy steak, and Korean short ribs. Go for the bone!
- 1 2-pound bone-in rib-eye steak, about 2 1/2 inches thick, frenched
- Coarse salt
- Freshly ground black pepper
- Safflower oil or other neutral-tasting oil
- Let steak rest at room temperature, about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high.
- Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover the exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat and place on grill. Grill for about 5 minutes rotating the steak 45 degrees halfway through for cross-hatch marks, flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in the oven until the steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest for 10 minutes before slicing.
- Alternately, if using a gas grill: Heat grill to medium-high. When grill is hot, scrub with a grill brush and sweep lightly with oil. Season both sides of the steak generously with salt and pepper, cover the exposed bone with foil to prevent browning and place on grill. Cover, and grill over direct heat for about 5 minutes rotating the steak 45 degrees halfway through for crosshatch marks, flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium rare (125 degrees on an instant-read thermometer.) Remove from grill and let rest 10 minutes before slicing