First bone in ribeye I’ve done and at this size. How could it be better. I was shooting for medium
First bone in ribeye I’ve done and at this size. How could it be better. I was shooting for medium
by Top-Chain-9404
19 Comments
Thedoobie23
flip more often
ToboRising80
Perfect
theycallmeMrPickles
Reverse sear – takes longer and some practice to avoid going over your desired level of doneness but when you get it right, it’s a solid way to cook a large steak
Magnoosen
Looks good, brother. Enjoy the fruits of your labor 🤙🏻
Atomaronce
Looks gorgeous! Great job 👌
Go_Loud762
That is very close to medium. Just a tad under on the thicker part, but close enough.
You should be happy with that temperature.
LabCat62
You were about 5 degrees or 10 minutes’ rest shy of medium. Still 11/10 would eat with some flaky salt and some crispy potato wedges.
The only true way to determine doneness is a probe thermometer. No, it isn’t going to “let out all the juices”.
They make them in all different shapes, sizes, prices and features. I am very old-school in how I grill meow meats, so I use a basic-as-hell Taylor stick thermometer for hot spot testing and a stick-in probe for measuring turkeys, roasts, etc. But there are ones that connect to your phone as well.
05041927
Looks good. No idea tho what did it temp at?
brunoburz
Great bark!
TonyMontana7281
What time is dinner? Let’s eat
Tbartle18
A-1
ksamim
This is very very wonderful. I hope you’re proud, it looks excellent.
kiiiitttyy
Looks perfect for a ribeye. More fatty and needs better rendering. You could reverse sear though
johnnyribcage
Care to explain why that butter is just sitting there, not melting, like it’s in the refrigerator?
lawnguyen1121
I could take down 2 of those
Ok_Struggle_417
Why would you want to cook that to medium. Looks perfect how it is.
Sad_Philosophy_9629
And now I’m hungry…thanks for that. 😁
KentStater
Looks amazing! Genuinely curious why reverse searing has taken off recently. I’ve been tempted to try but don’t want to ruin an expense cut. Does it taste that much better?
Deisun
Looks glorious to to be honest… I wouldn’t change a damn thing unless you want a different result.
19 Comments
flip more often
Perfect
Reverse sear – takes longer and some practice to avoid going over your desired level of doneness but when you get it right, it’s a solid way to cook a large steak
Looks good, brother. Enjoy the fruits of your labor 🤙🏻
Looks gorgeous! Great job 👌
That is very close to medium. Just a tad under on the thicker part, but close enough.
You should be happy with that temperature.
You were about 5 degrees or 10 minutes’ rest shy of medium. Still 11/10 would eat with some flaky salt and some crispy potato wedges.
The only true way to determine doneness is a probe thermometer. No, it isn’t going to “let out all the juices”.
They make them in all different shapes, sizes, prices and features. I am very old-school in how I grill meow meats, so I use a basic-as-hell Taylor stick thermometer for hot spot testing and a stick-in probe for measuring turkeys, roasts, etc. But there are ones that connect to your phone as well.
Looks good. No idea tho what did it temp at?
Great bark!
What time is dinner? Let’s eat
A-1
This is very very wonderful. I hope you’re proud, it looks excellent.
Looks perfect for a ribeye. More fatty and needs better rendering. You could reverse sear though
Care to explain why that butter is just sitting there, not melting, like it’s in the refrigerator?
I could take down 2 of those
Why would you want to cook that to medium. Looks perfect how it is.
And now I’m hungry…thanks for that. 😁
Looks amazing! Genuinely curious why reverse searing has taken off recently. I’ve been tempted to try but don’t want to ruin an expense cut. Does it taste that much better?
Looks glorious to to be honest… I wouldn’t change a damn thing unless you want a different result.