1.8lb ribeye, reverse seared then finished in a non stick pan. I need to get a cast iron 😅
by purejones
31 Comments
Stan4Max4Ever
Looks great to me! Cast iron is a great idea for the future and remember you don’t have to spend a load of money on it for it to work well.
crewform
That’s a fantastic looking steak and cooked well. I would pay for that!
Major_Replacement905
I would welcome that at any restaurant…great job!
Emotional_Hamster653
Looks great! Would sear it for a bit less time at higher temp to avoid having a large grey surrounding, cast iron would definitely help
JohnnyLawz
well done 😎 and great job.
7bob1
First, your choice of steak is excellent. You get an upvote from me just for this. Ribeye is my favorite. The spinalis on this one is wide with a good chunk of fat in the middle. The steak’s thickness is great, too.
I know some will disagree with me (to each their own), but I don’t give a care about the little bit of grey band. The fat rendered perfectly and the steak looks tender. That means more to me than the width of the band. Less grey band might’ve meant less fat rendering.
Like others said, I would pay for a steak like this and feel good about it!
CarbonDustSparkle
The steak looks beautiful, I agree with u/crewform would pay for that. But i also agree with u/Emotional_Hamster653 with a bit less on the searing at a higher temp. But delicious looking all the same.
dgraveling
Well done my friend looks amazing 👏 🙌
medhat20005
7.5. A bit of a wide grey band, but pragmatically I think it probably tasted terrific. Nice sear.
sbgattina
Yum!
Juhldk
Well done 🤤
ArgumentPersonal4413
10 outta 10
TradeMark310
9/10, I’d eat tf outta that.
Novel_Primary4812
10
Yablo-Yamirez
Nice
wrizzo99
Nice!
Jonny5is
7
Aequitas112358
The band having such a clear distinction is really interesting, how did you do that? Rested for a long time before searing?
winston-humphrey
Before I joined this sub I’d say that steak is a 10/10.
Now that I learned about grey banding, 8/10.
Looks amazing. I would pay for that.
Centiliter
If this were any cut other than ribeye, that would be the exact temp I’d want my steak cooked.
I’d still eat it, though!
OffgridDining
Would love to try and eat the entire thing just because it looks sooooo good. Meat sweats and all.
AppropriateArticle57
Great job. Only suggestion (depending on what prefaced the cook). Seems well rested. If cold from fridge- let it get to room temperature. Ie take it out of fridge and gour before cooking. If t room temp. Use freaking hot pan and turn down immediately after searing. Then cook slower.
Valuable_Force_6368
9
lolopakalolo
This looks amaze balls. Making me drool.
BLDSTBR
A bit too long on the skillet I imagine
Inevitable-Hall2390
Too much charr
armyofant
Looks money.
MilliVanilli1111
That looks amazing!
dangstaB01
Yeah, I agree with your bit about getting a cast iron; looks delicious and your pre-seasoning is on point. Crust looks decently done and you nailed the inside
Aakao25
7
schilly_wonka
Put it up my ass then suck it out then puke it into my mouth
31 Comments
Looks great to me! Cast iron is a great idea for the future and remember you don’t have to spend a load of money on it for it to work well.
That’s a fantastic looking steak and cooked well. I would pay for that!
I would welcome that at any restaurant…great job!
Looks great! Would sear it for a bit less time at higher temp to avoid having a large grey surrounding, cast iron would definitely help
well done 😎 and great job.
First, your choice of steak is excellent. You get an upvote from me just for this. Ribeye is my favorite. The spinalis on this one is wide with a good chunk of fat in the middle. The steak’s thickness is great, too.
I know some will disagree with me (to each their own), but I don’t give a care about the little bit of grey band. The fat rendered perfectly and the steak looks tender. That means more to me than the width of the band. Less grey band might’ve meant less fat rendering.
Like others said, I would pay for a steak like this and feel good about it!
The steak looks beautiful, I agree with u/crewform would pay for that. But i also agree with u/Emotional_Hamster653 with a bit less on the searing at a higher temp. But delicious looking all the same.
Well done my friend looks amazing 👏 🙌
7.5. A bit of a wide grey band, but pragmatically I think it probably tasted terrific. Nice sear.
Yum!
Well done 🤤
10 outta 10
9/10, I’d eat tf outta that.
10
Nice
Nice!
7
The band having such a clear distinction is really interesting, how did you do that? Rested for a long time before searing?
Before I joined this sub I’d say that steak is a 10/10.
Now that I learned about grey banding, 8/10.
Looks amazing. I would pay for that.
If this were any cut other than ribeye, that would be the exact temp I’d want my steak cooked.
I’d still eat it, though!
Would love to try and eat the entire thing just because it looks sooooo good. Meat sweats and all.
Great job. Only suggestion (depending on what prefaced the cook).
Seems well rested.
If cold from fridge- let it get to room temperature. Ie take it out of fridge and gour before cooking.
If t room temp. Use freaking hot pan and turn down immediately after searing. Then cook slower.
9
This looks amaze balls. Making me drool.
A bit too long on the skillet I imagine
Too much charr
Looks money.
That looks amazing!
Yeah, I agree with your bit about getting a cast iron; looks delicious and your pre-seasoning is on point. Crust looks decently done and you nailed the inside
7
Put it up my ass then suck it out then puke it into my mouth