It’s my first time cooking steaks these big so I dry brined both of them and tested cooking one. I put it in the oven for an hour thirty at 225 and then seared it on my grill at 500. 🤣 I have to learn how to cut against the grain for sure.
by Dead_deity
40 Comments
Naw you good dawg
Did you want them cooked more? If so then yes, cook them longer. If not then no.
Nope. If anything, should have cooked it less. But it’s very much a solid cook
Fuck no that’s spot on.
Looks perfect
No, perfect medium
Def not…looks awesome.
No man it looks amazing
Cook it until it’s done how you like.
For my taste, you cooked it too long. 🙂
You did great, that’s a beautiful pink wall.
If you cooked that longer, i think you would be considered a criminal
not IMHO lmao maybe a better crust or whatever from higher temp? but THAT looks like the money shot PAUSE.
Looks great. You could sear the crust more but to each their own.
NO!!!
It looks amazing. Perfectly pink center. If you’d like a better crust, reduce the oven time by 15 minutes and sear it a little longer. Good job!
You could sear it a little longer, and the amount of juice tells me you could also let it rest a bit longer too, but still looks great!
Nailed it.
Looks like a good medium.
Nah, she pretty.
Looks great. A nice price as well. One question, did you rest the steak before searing? Also, how long did you sear the steak? You ended with a bit of a gray band. Not the end of the world and your overall cook is fine.
I would suggest a wireless or wired probe thermometer instead of using time in the oven. It is much more precise for you to get the doneness you are looking for. You do still have to account for carryover cooking though. I did a bone in ribeye to 110 in the oven. Rest. Then onto a charcoal grill augmented with a torch. Came out rare to medium rare. And since it was a nice prime grade steak, it was perfect. I would usually prefer my ribeye to be closer to medium as you have cooked yours, but I was happy with my steak as you should be with yours.
Ya however long you cooked it, this is perfect!
no
perfect
Looks a little over, and you could flip more often too reduce the gray band.
Looks perfect for me! But can we talk about that price?!?!? Are you in the states because that’s easy an $80 pack by me. What the hell!!! Enjoy!
No
Good job IMO
Looks perfect!
Came in here to say “perfect”, looks like others beat me to it.
P E R F E C T!!!
That is quite literally perfect doneness.
Perfect
I mean truly it’s how you prefer it. If you don’t like it as much, cook a touch longer. If you loved it, repeat the process.
Wireless thermometer and sear it in a pan. Take it out at 125.
You did good man.
Yes you absolutely should have cooked longer so you could have the texture really come out, or just microwave shoes.
It looks perfect bud, I would eat that every day of the week three times a day.
Nope 👌
Nah they look good
Looks perfect to me.
Looks good to me! Crust a bit light but inside perfect.
There’s not really cutting against the grain with loin cuts like ribeye. The steak is already cut against the grain. You can do diagonal slices but a ribeye generally doesn’t need it.