Rib eye from hipster butcher store. Should have gone more rare?
Got a nice grass fed ribeye from a butcher in Brooklyn. Reverse sear and cast iron. Was delicious but probably a tad overcooked. Still struggling to get a better crust.
by avibecil
29 Comments
akmarks451
Couldn’t be finer
Optiblue
Grass fed yellow fat 🤤
DevoteCobraDemon
Color looks great to me. Sear not so much
phenylphenol
Looks great to me!
mablep
If you like rare ribeyes, you missed. But that’s perfect.
Usually ribeyes need to be 1 rung above where you normally like your steak because of all the fat.
S-Fore
Nope, looks good. I always cook ribeyes to med rare at minimum, which I think you’re at, bc the fat has to get to temp to begin rendering. Anything before that, I think you’ll have a less flavorful, chewy steak.
machine489
That looks great! The fat trim can use a bit of work. That’s not ur fault though. I blame the butcher.
webloartone
Lol, that fat looks delicious. I would love to have that steak for dinner.
minivatreni
Looks great to me. I dont like it more rare than that personally
Sinman88
May I ask how much you paid for that bad boy? Looks delicious
Thisisnotthechris
Looks perfect to me
ThortheBore
Here’s something that changed my sear fundamentally: Broil the pan for 20 mins before cooking. And of course, dry dry dry.
Coffee13lack
Your hipster butcher is awful with a knife
Puzzleheaded-Web-398
Looks fucking great!!!!
MultiColoredMullet
Any rarer than medium rare on a ribeye is too rare for me to be honest. Fat needs to be at least somewhat rendered for me to enjoy it. This looks beautiful though a better sear would be great.
MagazineDelicious151
Looks perfect.
Spartancarver
Looks good to me. Don’t wanna go too rare on a ribeye and leave all the fat unrendered
looseygoosey11
Just needed a bigger sear on that fat! I’m not sure i could eat it in that state… but the meat looks great
Successful-Count-120
Oh Lord…. Now I’m craving some steak… 👍
Busy_Proof_6267
No it’s perfect
hjohns23
Looks like you didn’t cook it in a hot enough skillet, and didn’t let it rest.
The doneness looks great
haus11
Looks good to me. Just gotta work on that crust. I tend to like my rib eyes more medium rare to help that fat render. I like my leaner steaks rare as hell, but ribeyes I cook a bit more.
FourTwenty_Four80
I want more sear on it but this is perf!!!!👏
SlimJim814
Ends Meat?
chrisfathead1
For ribeye no, you should go closer to medium if anything. For strip, filet, sirloin, tri tip, Denver, I aim to finish at 125 after resting. Ribeye I aim to finish at like 133-135
MEI72
Less rare is usually the call with ribeye. For me, order of importance is:
1) maillard reaction 2) rendering 3) croissant
eggs__and_bacon
Nah you want ribeyes (a fattier cut) cooked more medium.
Your sear really suffered as well
userfree
Looks perfect, you can give it to me if you dont want it
29 Comments
Couldn’t be finer
Grass fed yellow fat 🤤
Color looks great to me. Sear not so much
Looks great to me!
If you like rare ribeyes, you missed. But that’s perfect.
Usually ribeyes need to be 1 rung above where you normally like your steak because of all the fat.
Nope, looks good. I always cook ribeyes to med rare at minimum, which I think you’re at, bc the fat has to get to temp to begin rendering. Anything before that, I think you’ll have a less flavorful, chewy steak.
That looks great! The fat trim can use a bit of work. That’s not ur fault though. I blame the butcher.
Lol, that fat looks delicious.
I would love to have that steak for dinner.
Looks great to me. I dont like it more rare than that personally
May I ask how much you paid for that bad boy? Looks delicious
Looks perfect to me
Here’s something that changed my sear fundamentally: Broil the pan for 20 mins before cooking. And of course, dry dry dry.
Your hipster butcher is awful with a knife
Looks fucking great!!!!
Any rarer than medium rare on a ribeye is too rare for me to be honest. Fat needs to be at least somewhat rendered for me to enjoy it. This looks beautiful though a better sear would be great.
Looks perfect.
Looks good to me. Don’t wanna go too rare on a ribeye and leave all the fat unrendered
Just needed a bigger sear on that fat! I’m not sure i could eat it in that state… but the meat looks great
Oh Lord…. Now I’m craving some steak… 👍
No it’s perfect
Looks like you didn’t cook it in a hot enough skillet, and didn’t let it rest.
The doneness looks great
Looks good to me. Just gotta work on that crust. I tend to like my rib eyes more medium rare to help that fat render. I like my leaner steaks rare as hell, but ribeyes I cook a bit more.
I want more sear on it but this is perf!!!!👏
Ends Meat?
For ribeye no, you should go closer to medium if anything. For strip, filet, sirloin, tri tip, Denver, I aim to finish at 125 after resting. Ribeye I aim to finish at like 133-135
Less rare is usually the call with ribeye. For me, order of importance is:
1) maillard reaction
2) rendering
3) croissant
Nah you want ribeyes (a fattier cut) cooked more medium.
Your sear really suffered as well
Looks perfect, you can give it to me if you dont want it
Perfect