137 for 1hr, dry brined in Perry’s seasoning (since it’s mostly salt) and pepper. Reverse seared in a cast iron pan.
by Separate_Draft4887
6 Comments
Separate_Draft4887
Also, learned that everyone on this and r/steak are apparently professional photographers.
Relative_Year4968
For that cut, which is what??, I probably wouldn’t have gone 137 because that temp is intended solely for cuts with intramuscular fat like ribeye .
But really, you’re asking us now you did without providing any feedback. You tell us — how did you do!?
Grandizer_Knight
What kind of meat is that? Any idea on weight/thickness? Any cooldown time? What was searing process? (I’m new to this and VERY interested 🙂
Disastrous-Plum-3878
Looks like scotch fillet to me
Aka
Rib eye no bone
Heckin common cut downunder.
Green-Bath3544
It’s a ribeye but probably supermarket grade so it has little marbling. I cook my ribeyes at 131 for around two hours because I like it medium rare where yours is medium. I do the same for cheap, lean sirloins. An hour probably isn’t long enough to break down the proteins to make it as tender as you would’ve liked. Your sear looks delicious, however.
6 Comments
Also, learned that everyone on this and r/steak are apparently professional photographers.
For that cut, which is what??, I probably wouldn’t have gone 137 because that temp is intended solely for cuts with intramuscular fat like ribeye .
But really, you’re asking us now you did without providing any feedback. You tell us — how did you do!?
What kind of meat is that? Any idea on weight/thickness? Any cooldown time? What was searing process? (I’m new to this and VERY interested 🙂
Looks like scotch fillet to me
Aka
Rib eye no bone
Heckin common cut downunder.
It’s a ribeye but probably supermarket grade so it has little marbling. I cook my ribeyes at 131 for around two hours because I like it medium rare where yours is medium. I do the same for cheap, lean sirloins. An hour probably isn’t long enough to break down the proteins to make it as tender as you would’ve liked. Your sear looks delicious, however.
There’s still food on your plate there, son.