I’d kill for mine to turn out like this. Well done.
Shadowcreeper15
I’d smash that
el_jefe_del_mundo
I actually prefer thin ribeyes more. They are harder to cook perfectly but the meat to seasoning ratio is always better on thin ribeyes
PimpmasterMcGooby
In Norway, ribeye from butchers cost about as much as US mid-grade Wagyu, so convenience store ones are the best option. And for some reason, this is pretty much the standard thickness (maybe even thinner) for store-bought steaks in Norway.
PiNeApple-JUSTICE32
Looks great! Reverse sear likes a thin rib eye
Esarus
For a thin cut they look really good to me! Crust looks exactly how I like it
11 Comments
Seems like you got them right.
Looks pretty good to me.
Beautiful
Lookin real good to me
I’d kill for mine to turn out like this. Well done.
I’d smash that
I actually prefer thin ribeyes more. They are harder to cook perfectly but the meat to seasoning ratio is always better on thin ribeyes
In Norway, ribeye from butchers cost about as much as US mid-grade Wagyu, so convenience store ones are the best option. And for some reason, this is pretty much the standard thickness (maybe even thinner) for store-bought steaks in Norway.
Looks great! Reverse sear likes a thin rib eye
For a thin cut they look really good to me! Crust looks exactly how I like it
Disagree