Dry brined around 20 hrs, heated in the oven to internal temp of 54 deg C, the seared on cast iron with avocado oil… maybe could have been cooked less, but taste was really good, I can only compare it with restaurant steaks and it’s not behind, although good advices are more than welcome.
by Groundbreaking_Ad652
8 Comments
Man that’s girthy af
Well, it looks good but a bit overcooked for my liking. Also, how long did you let it rest? That is a lot of juices on the cutting board that i would prefer stay in the beef.
I love a thick bone-in ribeye.
def need to render out the fat more …. longer in the stove with lower temp will help to render the fat out
a little over for my taste but otherwise 👌🏼
Relatively?
That’s a wow
54 C seems a bit high. Carryover cooking would push the final temperature past your desired temp. I’d say pull it out of the oven at 50 C.