Thick cut rib eye. 55c for ~2hr 15mins. BBQ charcoal finish. Was probably a little rare for me. Will try ~57c next time. Thank you all for your tips!
by Capt_Patchy
Thick cut rib eye. 55c for ~2hr 15mins. BBQ charcoal finish. Was probably a little rare for me. Will try ~57c next time. Thank you all for your tips!
by Capt_Patchy
4 Comments
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Absolutely great effort. You should go to 57c (I use 137f) @/2hrs with hot coal sear finish
I would rec 58.333 for the right level of rendered fat. Good luck!
A couple more degrees and a bit more time, and all the intra-fat will be gone and it will be even more delicious. I’d crush the one in the pic, however. 🙂