I bought this gorgeous bone in ribeye and cooked it 129 for 3 hours, the plan is to eat it on Thursday
My question is can I go for another 3 hrs at 129?
I want it to render without being medium
by plibtyplibt
7 Comments
eugenes_lament
With beef, I cook it 15 – 20 degrees lower than my final temp. I like it and shoot for 120-125 off the grill. After 10 minutes of rest, it’ll come up to ~130. You’ll just want to check the temp on the grill or wherever you sear.
Experimentallyintoit
Pretty sure the fat won’t render fully at 129 degrees.
aksid
You can cook it for 100 hours at that temp and it won’t render… beef fat renders at between 135 and 140 degrees
stoneman9284
I would go another 3 (or more) at 135-138. That thing looks massive, and a lot of fat to render. If you like it rare, just be sure your sear is very hot so it can be very brief and not overcook the meat during that step.
Hazard-SW
How thick is this? It looks massive, but if it’s .5” thick it’s going to cook a lot faster than at 1-1.5”.
Like others have said, 129 is too low to render beef fat. That fat cap may also be too thick – you may want to trim it down a little as it won’t really properly render at even 135/137 for six hours.
Kona1957
2 Hrs at 135
EagleCatchingFish
With that much fat and connective tissue, you’ll get much better results reverse searing it.
7 Comments
With beef, I cook it 15 – 20 degrees lower than my final temp. I like it and shoot for 120-125 off the grill. After 10 minutes of rest, it’ll come up to ~130. You’ll just want to check the temp on the grill or wherever you sear.
Pretty sure the fat won’t render fully at 129 degrees.
You can cook it for 100 hours at that temp and it won’t render… beef fat renders at between 135 and 140 degrees
I would go another 3 (or more) at 135-138. That thing looks massive, and a lot of fat to render. If you like it rare, just be sure your sear is very hot so it can be very brief and not overcook the meat during that step.
How thick is this? It looks massive, but if it’s .5” thick it’s going to cook a lot faster than at 1-1.5”.
Like others have said, 129 is too low to render beef fat. That fat cap may also be too thick – you may want to trim it down a little as it won’t really properly render at even 135/137 for six hours.
2 Hrs at 135
With that much fat and connective tissue, you’ll get much better results reverse searing it.