https://www.instagram.com/reel/DVj-f08DHX1/?igsh=Ymk1dTgxbTI3b2Jt
Including a link for the whole video. Made thousands of steaks sous vide, reverse sear, air fry, grill, every pan. But I’ve never intended on turning a ribeye into more of a roast. Can someone explain if this is bullshit or is this really achievable at 400 degrees for an hour and 30. I do like how that crust came out. Ribeye doesn’t have much collagen which is supposed to make it more jelly like/briskety? Or am I incorrect.
by Possible-Mixture-228
10 Comments
What temperature scale is she using cuz it ain’t F or C?
I’m assuming that she got the temperature wrong. I wouldn’t blast it with heat beyond 5-8 mins. To my knowledge, people usually use the slow and low method until you hit your target internal temp, and then broil it at a high temp (up to 500 degrees) for no more than 5-8 mins.
This looks awful, and I hate that it’s so zoomed in so we see it even more
I would not even attempt this recipe. Don’t waste a premium cut like ribeye on a slow roast. You would get a similar and actually better result if you just searched up a braised short chuck roast or short rib recipe.
While ribeye is fatty, 400F for 1.5 is pretty crazy and overkill. You will also lose the ideal texture and can very easily overcook it. Save the ribeyes for the grill/cast iron
Dude this is fish
Probably cooking in kelvin. Like a mad scientist.
** Edit:I need sleep. I only saw first picture and then I watched the video. First picture I thought it was a white plate and there was some straight up black juice under the steak. I see now, it’s a black plate with just steak juice glossing it lol. **
That black puddle definitely looks disgusting.
Looks good. May try it
https://preview.redd.it/ificq3844kpg1.jpeg?width=1179&format=pjpg&auto=webp&s=ad423b97e8dd9abbfe801f310362529789bb1556
I thought this was smoked meat at first.