Having surgery tomorrow morning and had to fast after breakfast. Decided to go hard. 129 degrees for 2.5 hrs. Took out, let rest for about 5 minutes while I pat dried it and heated the pan up. Seared about 1.5 minutes each side, let it rest for 10min. Wanted to lean more toward “medium” side of medium rare but I think it came out the other way around. The texture felt and tastes like a medium but the look is kinda rare. I’m no expert if anyone can tell me what level of done-ness this is?
by impending_baby
3 Comments
Too low for ribeye. 137 next time. Trust me, it’s what you want.
Don’t let it rest after you take it out, put it into an ice bath for 5-10 mins to cool it down a bit, then pat dry, then high heat for 1-2 mins per side.
Lol Clogging your intestines is the reason they make people fast for so long.
People on reddit love the 131f here for medium rare. Range for medium rare goes from 130-140f. So if you want closer to medium…