New to this whole thing. Just wondering how best to do these. Result ideally being medium rare.
by judgement_incomplete
3 Comments
bob_pipe_layer
They really look like chuck steaks. Really unusual for a ribeye to look like that.
137f for 3 hours and sear. Sorry my brain only works in silly American units.
Helpful-nothelpful
C’mon. There clearly British ribeye.
ConcertPitch
I’m in the 137 for 3 hours camp and then ice bath them for 20 minutes before patting as dry as possible and then searing for a minute on each side.
Also, I ice bath as a way to cool off the surface and just under the surface enough that it doesn’t cause banding, and I find that an ice bath is more effective than throwing them in the freezer.
3 Comments
They really look like chuck steaks. Really unusual for a ribeye to look like that.
137f for 3 hours and sear. Sorry my brain only works in silly American units.
C’mon. There clearly British ribeye.
I’m in the 137 for 3 hours camp and then ice bath them for 20 minutes before patting as dry as possible and then searing for a minute on each side.
Also, I ice bath as a way to cool off the surface and just under the surface enough that it doesn’t cause banding, and I find that an ice bath is more effective than throwing them in the freezer.