1 1/2” thick ribeye. Seasoned with S+P.
Seared two minutes each side in cast iron, then into 475° oven for six minutes. (Was supposed to be 500° for 4 min but I got impatient)
Rested, covered, on a cutting board for another two minutes.
Was shooting for medium rare and I think I got pretty close. I’m personally not a fan of a super prominent crust on steak so that why she’s not like that.
by Anemone-ing
13 Comments
Overcooked
Bit overdone and also the lack of crust. Regardless looks delicious!!
Looks great to me. I don’t see the overdone that the others do
Looks damn fine to me!
That looks perfect to me. I bet it was delicous!
Looks like you passed it just a bit but I’m sure it was just fine.
I’d say this is right under medium but honestly perfect for a ribeye IMO. Crust could use some work but you mentioned this is your preference. Regardless I’d eat the hell out of it
You hit medium, but that’s actually the correct cook for a ribeye.
And you also forgot to sear it
I prefer a crust but to each their own, besides that it does look a touch on the more done side of medium rare but I wouldn’t quite call it medium. I would consider not resting covered, I’ve never done that but I assume the heat from the steak radiates back onto itself and results in a slightly higher carryover temp.
But hey that’s just like my opinion man
Doneness is great. Sear is sorely lacking. 6/10, would devour
I’d hire you to cook my steak 🥩 😋!!
Looks medium to me. I would personally use a reverse sear, but when it comes to steak, I am a patient man. Get your cast iron hotter. I like to let my pan heat up over medium high heat for 5-10 minutes.
To me the steak looks like it is perfectly cooked! And I love the fact that you cooked it in cast-iron ~ there’s just something about cooking a steak in cast-iron that makes it taste so much better. If you’re not going to grill it then cast-iron is the next best way to go and you did yourself proud!