As far as look and taste, I think this is my best work. I’ve never had a ribeye where I could eat 100% of it. Usually there would be fatty/chewy pieces but this one had none. But I still have some questions/things I want to understand more.
Tried some things a different way based on some comments from my last post, and other stuff I’ve been reading up on:
– instead of 24 hour salt brine, i only added salt 3 hours before cooking
– I did not add any seasoning (besides the salt) prior to searing. All seasoning as after searing/cutting
– Put a thin coat of oil on the steak before searing, and used less in the pan
– Flipped every 30 seconds 2x instead of 60/60
So my questions from this:
– what are the general min/max recommended time to salt the steak?
– Should i add steak seasoning before searing? Last time it interrupted the crust but i also used too much (per a comment)
Full breakdown from my notes:
Dry Age: 24 Hours
Salt: 2pm
Bring to Room Temp: 1 Hour (4pm)
Oven at 210° – 72 Minutes
Out at 120° (Didn’t really go any higher when resting)
Rest 10 Minutes
Sear 30s each side x2 (2 minutes total) + 30s fat cap
Season
Rest 5 Minutes
by ajcooper35
18 Comments
I suppose I would eat this if forced to
Perfect
yup
Now that’s a crust
If you want extra seasoning, which I don’t even think a nice ribeye like this needs, I’d say add it the last few mins of cook time. Seasonings usually contain pepper which burns really easy at high temps as well as other seasonings. Reduce heat as well. I do this for my girlfriend because she always wants her special steak seasoning on it and I’m more of a purist and Salt/butter adds plenty of flavor imo.
::::slow clap::::
That looks perfect! Congrats!
This is what I want when I say I want a steak..
Take notes fuckers
Looks SO good
Perfection
I don’t think it gets much better than this. It’s awesome!
My absolute favorite ribeye is reverse seared using the smoker.
Ribeyes takes smoke so well it pairs wonderfully with the fat
Beyootiful
Nice job dude. Nailed it
16oz wow, nice sear and huge spinalis. It must have been extremely tender.
Perfection!
Nicely done. Thanks for sharing.