The Saratoga Steak – Rib Eye is the perfect example; and one with a really happy ending. It’s a byproduct from the production of the Rib Cap (and the tastiest thing ever to be associated with the term ‘byproduct’); and originally was not unique because its size was very similar to a normal Rib Eye Steak. This was because when we first started producing the Rib Cap, we were working with a much larger weight Prime Rib than we normally use. The Saratoga Rib Eye is, simply put, just the heart of the Rib Eye steak. So at first, when we were working with the larger beef, we ended up with a larger Saratoga; which other than the lack of the cap was very similar in terms of dimensions to the Rib Eye steak (aka stellar flavor, but nothing new). But once the interest and demand for the Rib Cap took off we needed to be able to produce them using our normal size beef… and a star was born in our meat market.
At the risk of sounding crazy, I think that this cut might drive the Filet Mignon out of business. To give you a little more description of it, once the Rib Cap is removed, what is left is the heart of the Rib Eye steak; and also a lot of chunks of fat (not marbling). I want to make it perfectly clear that I have nothing against fat – some of my best friends are fat – but it was a little bit of overkill on the smaller Saratoga. So it came to me in a dream (that’s right, I dream about beef) to cut all the excess fat away and let the marbling (the good fat) carry the steak. The result is a perfect and compact steak that delivers the flavor of its big brother without the extra baggage. Much of the allure of the Filet Mignon is that you can get a nice thick cut without having a huge portion…now there is an alternative. Particularly when the meal is a multi course affair, a diminutive entrée option is a fantastic alternative to consider.
The Saratoga Steak is a cut unique; coming from the inside portion of the rib. This incredibly flavorful steak averages about nine ounces in weight and is a smaller cut than the traditional larger cuts such as a Porterhouse or the heavier Rib Eyes.
Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.
On the Grill:
1” – 8 minutes total; 5 and 3
1¼“ – 9 minutes total; 7 and 3
1½“ – 14 to 15 minutes total; 10 and 4
2” – 15 to 18 minutes total; 11 and 5
2½“ – 20 minutes total; 12 and 8
3” – 25 minutes total; with such a thick cut you can really get creative here, and grill on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides