Dining and Cooking
1.5 inch thick boneless ribeye
In Steak

1.5 inch thick boneless ribeye

I used to be a reverse sear fanatic. But one night I didn’t have time to put it in the oven, so I cooked it in a pan the normal way. I was floored. The crust was excellent, the fat rendered beautifully, and the grey band, while present, was not noticeable. The results, full stop, were better (and faster!) than what I got from reverse searing 90% of the time. This is how I’ve cooked steak since.

by llttww83

18 Comments

  4. City_Standard

    Woooow!!!

    I would eat that so fast.

    Also, agree with you on cooking method. Good results from both, but way faster and less cleanup.

  5. City_Standard

    The crust and overall result- this would be the ideal cook for me 

  11. BipolarSolarMolar

    Just a *liiiiiiiittle* more red in the center, and this is my dream steak.

    I would still devour this and savor every bite. Nice job!

  16. Friendly-Appeal4129

    I would smash that in a heartbeat! Yum!

  17. Euphoric_Laugh7883

    You did an outstanding job! That is perfect. Any tips on the prep before you cooked it? Do you salt it and pat dry? Leave it at room temp? Which oil did you use for the sear?

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