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OzoneLaters
How did you get it so pink at 140? I do mine at 132 and get about this same pinkness after my sear.
rakondo
Nice. People love to hate on the higher temps but you still have a nice pink color and I bet the fat is very tender
weedywet
I suppose. If you like medium.
cashnicholas
Too hot imo. Ribeye I do at 137 and strip at 132
InjuredZebra
Looks perfect brother. Only thing I can suggest is to cut it on the bias next time 😉
manFUCKderek
Gotta put a sear on that fat cap, other than that *chefs kiss*
spicy_fries
Maybe a particular cut, but this does not look appetizing at all. The silver skin on the side and the gristle in the middle. Plus, the slices are with the grain instead of against it. But definitely rare, good job on that.
Shoddy-Confusion13
Whats with the german expressionist angles in these pics?
Pernicious_Possum
Dang. Way too high for a strip imo. Need to sear that fat cap too
10 Comments
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How did you get it so pink at 140? I do mine at 132 and get about this same pinkness after my sear.
Nice. People love to hate on the higher temps but you still have a nice pink color and I bet the fat is very tender
I suppose. If you like medium.
Too hot imo. Ribeye I do at 137 and strip at 132
Looks perfect brother. Only thing I can suggest is to cut it on the bias next time 😉
Gotta put a sear on that fat cap, other than that *chefs kiss*
Maybe a particular cut, but this does not look appetizing at all. The silver skin on the side and the gristle in the middle. Plus, the slices are with the grain instead of against it. But definitely rare, good job on that.
Whats with the german expressionist angles in these pics?
Dang. Way too high for a strip imo. Need to sear that fat cap too