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Usually only do 137 for ribeye, but this NY loin has enough marble to be worth it?
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Usually only do 137 for ribeye, but this NY loin has enough marble to be worth it?


Usually only do 137 for ribeye, but this NY loin has enough marble to be worth it?

by Mobius_Penis

12 Comments

  1. cant-ride-a-bike

    Last time I tried I was disappointed, and I love 137

  2. ForestVet

    No, do 131f. It’s a different cut of meat with a different texture from ribeye.

  3. bezerkeley

    131 for two hours. This is not great for prime. Sometimes you can find this marbling in choice.

  6. SpiritMolecul33

    131 for 2 hours but I like to do a before and after sear, and get the fat rendering before the sv

  7. ledhed88

    Wouldn’t hurt to try one at 137 and see if you like it.

  9. TheGruntingBear

    What are the 130#s we are refencing? A cooking temperature?

  10. KosmicTom

    Full fledged member of the 137 Club and I agree with everyone else. Don’t do it for these.

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