Reverse sear. My second time doing it this way. Tastes good! Put in oven till internal hit 100 about. Quinoa, sweet potato fries, and steak. Mmmm
by TurbulentWonder4125
8 Comments
Dedotdub
This reminds me I need to shoot for a lower internal temp on my reverse sear.
scottkrowson
Was that fat on the end rendered enough? Newbie here just askin
Old_Ad5194
Looks great, hardly any grey banding like I’ve been seeing posted lately. How long in the oven and at what temp? I have my reverse sear for tomorrow overnight salt brining on a rack in the fridge, I’ll be putting it in the oven at 200 for 45 minutes as I’ve been doing for the last couple months. Have been really enjoying the process and learning a lot from this sub.
Top_Quantity_994
you picked ribeye so you’re already one step in the right direction
honestly solid cap on that thing regardless of the cook
Amir3292
10/10
Uberprius
Solid 6.5-7
External_South1792
5/10. Looks medium well. Way overcooked.
Dependent-Slip-8474
My go to method for cooking steak for the two of us for the last year. Except I don’t even pan sear anymore, just use this chefs butane torch.
8 Comments
This reminds me I need to shoot for a lower internal temp on my reverse sear.
Was that fat on the end rendered enough? Newbie here just askin
Looks great, hardly any grey banding like I’ve been seeing posted lately. How long in the oven and at what temp? I have my reverse sear for tomorrow overnight salt brining on a rack in the fridge, I’ll be putting it in the oven at 200 for 45 minutes as I’ve been doing for the last couple months. Have been really enjoying the process and learning a lot from this sub.
you picked ribeye so you’re already one step in the right direction
honestly solid cap on that thing regardless of the cook
10/10
Solid 6.5-7
5/10. Looks medium well. Way overcooked.
My go to method for cooking steak for the two of us for the last year. Except I don’t even pan sear anymore, just use this chefs butane torch.