Cooked a 24 hour dry brine ribeye at 137 for 2.5 hours then seared on cast iron. Probably cooked on cast iron a little long leading to grey banding but still delicious over all!
by the_friendly_giant
6 Comments
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DaftXman
Looks great happy anniversary!
Early_Pride_8611
Yum!
Dommy_Dommy
This looks great. And only the classiest of beverages. Champagne of beers after all.
gogoALLthegadgets
Feel free to just flip more often and for longer. I don’t see it said enough but you can literally just keep flipping it with no ill effect other than building up that crust. Depending on the temp of your pan, 30 seconds to a minute, flip and repeat til you’re happy with it. I did one for about 8 minutes total one time and there was no grey.
But honestly yours looks great and now I’m hungry haha Cheers to you two for 1 year! 🍻
6 Comments
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Looks great happy anniversary!
Yum!
This looks great.
And only the classiest of beverages.
Champagne of beers after all.
Feel free to just flip more often and for longer. I don’t see it said enough but you can literally just keep flipping it with no ill effect other than building up that crust. Depending on the temp of your pan, 30 seconds to a minute, flip and repeat til you’re happy with it. I did one for about 8 minutes total one time and there was no grey.
But honestly yours looks great and now I’m hungry haha Cheers to you two for 1 year! 🍻
Who got the ribeye cap?