1-2 mins too long in the oven. How do you address thick slabs of marvelousness? Longer sear, longer oven time, or extra time staring at it in the closet alone?
by LenticularZonules
3 Comments
yrrag1970
Fuck me that’s good, I would do sous vide!!!
NinjaStiz
Same as anything. Sear till it looks good then indirect heat with a meat thermometer until done.
That ribeye looks insane
AThousandBloodhounds
We buy whole rib roasts in the cryopac and I cut them into 2 inch steaks, vacuum seal, then freeze. When we want steak for dinner during the week, I take one out, thaw it in the fridge overnight, salt it, back in the fridge over night. Then on the day we eat it, out of the fridge onto the counter on a rack for 3-4 hours to warm to room temp. Then into the oven @ 200F with a Thermoworks probe until it reaches about 118F. Then out of the oven, I paint it with clarified butter and into a screaming hot Lodge 12 inch cast iron pan for about 1-1/2 minutes per side (I recommend using a kitchen timer for this). Then rest for 7 minutes or so before serving.
A 2 inch ribeye is the perfect size for my wife and I to share for dinner. We even have leftovers. Plus, since it’s thicker it’s a little more forgiving in terms of hitting the right doneness.
3 Comments
Fuck me that’s good, I would do sous vide!!!
Same as anything. Sear till it looks good then indirect heat with a meat thermometer until done.
That ribeye looks insane
We buy whole rib roasts in the cryopac and I cut them into 2 inch steaks, vacuum seal, then freeze. When we want steak for dinner during the week, I take one out, thaw it in the fridge overnight, salt it, back in the fridge over night. Then on the day we eat it, out of the fridge onto the counter on a rack for 3-4 hours to warm to room temp. Then into the oven @ 200F with a Thermoworks probe until it reaches about 118F. Then out of the oven, I paint it with clarified butter and into a screaming hot Lodge 12 inch cast iron pan for about 1-1/2 minutes per side (I recommend using a kitchen timer for this). Then rest for 7 minutes or so before serving.
A 2 inch ribeye is the perfect size for my wife and I to share for dinner. We even have leftovers. Plus, since it’s thicker it’s a little more forgiving in terms of hitting the right doneness.