I think this is a bone in ribeye – about 3inches thick. I normally would reverse sear (oven for 30mins or so and then le greyest skillet on full blast) but usually don’t cook a cut like this with the bone in. It’s currently resting for 90mins or so before I start cooking. Thanks!!
by NYJ14
24 Comments
Dry brine with salt and pepper overnight if you can before reverse sear.
Salt and ground pepper. The correct amount of pepper is to grind it on one side until your arm falls asleep, and then just a little longer, flip and do the same to the other side until your arm falls completely off.
Then cook it like you said you were going to.
I usually season when I start the resting to let the salt just get in there a bit.
On my grill, I got the beer!
S&P in the fridge overnight then send it exactly like you said. Oven until about 100° internal then seared in a cast iron or on the grill until about 135°. Pull it and let it rest for 10 minutes and your in business.
“how should I cook this?”
Umm…Medium Rare please.
Salt, sage, sous vide, sear, serve.
With an erection lasting longer than 4 hours and whatever you do… DO NOT consult a doctor as they will only try to eat some of this steak.
https://preview.redd.it/1rzlelin9xaf1.png?width=2024&format=png&auto=webp&s=9959477165ac77b44b970d3bebca6d09eaa945e6
It came out pretty tasty. Thanks for the suggestions. S&P, reverse sear, rest and feast. Happy 4th of July!
Caveman style. Salt. Pepper. Burn on hot coals. Flip a few times. Let it rest 10 minutes before cutting. Serve it rare if you can.
With fire
Grill med-rare.
Was this cow finished on a treadmill?
Depends what you have in your arsenal, Id low and slow smoke to the desired temp minus 10 degrees and sear both sides and let rest 15 min. If you have charcoal grill same thing I’d cook on indirect heat
1 minute each side with a hot sear. I’m a werewolf.
Medium rare?
Med rare over charcoal or in iron skillet. Season to taste.
Hot and fast
“Bone in ribeye” drives me nuts. To me this is a “rib steak”. A “rib eye” is more expensive, but not as good as it is the eye of the rib steak – ie a rib steak with the bone, the little odd piece of meat that touches the bone near its tail, and the cap removed.
I realize that “bone in ribeye” is becoming the more common term for what has been called “rib steak” since forever. Just like the word “literally” now has a (in my opinion) STUPID secondary meaning that has wormed its way into the dictionary which is “figuratively” – the exact bloody opposite of what the word is meant to convey, I think it’s just about inevitable that the perfectly serviceable term “rib steak” is lost and we are stuck with the far less deceptive and redundant “bone in ribeye”.
This reminds me a of a term we see in tik tok mainly, but also other social media “side profile”. I hate this one even more. A profile is ALWAYS THE SIDE OF THE FACE – it’s never ever straight on. How the hell that term got started and became so popular totally confuses me!!
Microwave on high for 18-45 minutes. Remove from microwave, add salt. Server on a plate, cover with milk. Your welcome.
Reverse sear with a probe, then blast it in a smoking cast iron.
Indirect at 250 to 135 internal, highest heat sear to 160
I would sous vide at 130F for two hours, then grill on “solar blast”.
Smoke to 115 rest and sear.
With sunlight, don’t forget to caramelise onions with it!