Ribeye 57c for 2:00 hrs on the Inkbird wifi stick. Any feedback/suggestions for next time?
by shadwocorner
2 Comments
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No_Tip8620
It looks great on the inside for the most part! The longer you sear the more gray you’ll get and from that pic it does look a bit light on the caramelization. I think for a little extra char and hopefully less gray-band, you should see if you can sear at a higher temp.
What did you use to sear? I go back and fourth between cast iron and stainless at high temp, and I have joined the cult of using mayo for the fat. A very light glaze of mayo gives a wonderful char without affecting the flavor really at all.
2 Comments
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It looks great on the inside for the most part! The longer you sear the more gray you’ll get and from that pic it does look a bit light on the caramelization. I think for a little extra char and hopefully less gray-band, you should see if you can sear at a higher temp.
What did you use to sear? I go back and fourth between cast iron and stainless at high temp, and I have joined the cult of using mayo for the fat. A very light glaze of mayo gives a wonderful char without affecting the flavor really at all.