Cowboy ribeye. Perhaps a touch over but still delicious!
Cowboy ribeye. Perhaps a touch over but still delicious!
by brooklynite
7 Comments
Responsible_Sound_71
Nothin wrong with a medium ribeye, I prefer mine that way to get that extra crisp and render on the fat
BodhiZaffa
Looks good. How’d you cook it?
Realistic-Fact-2584
It looks amazing and I bet it tasted great also.
RicanPR64
I prefer an int temp of 130-135 max, but that said, I would so chow that bad boy down! Nicely done
neonpostits
Yumm. Cold steak in a bowl.
logicalphallus-ey
That’s perfect doneness for a higher fat steak. A bit of gray band is only critique, but its not much and hard to avoid when getting a crust and correct cook.
LandlordMao
I prefer ribeyes on the medium side of medium-rare. Gives the fat more time to render, plus more time to form a crust is never a bad thing. Filet’s and strips on the rare end always, but high fat steaks like this should be cooked a little more, imo.
7 Comments
Nothin wrong with a medium ribeye, I prefer mine that way to get that extra crisp and render on the fat
Looks good. How’d you cook it?
It looks amazing and I bet it tasted great also.
I prefer an int temp of 130-135 max, but that said, I would so chow that bad boy down! Nicely done
Yumm. Cold steak in a bowl.
That’s perfect doneness for a higher fat steak. A bit of gray band is only critique, but its not much and hard to avoid when getting a crust and correct cook.
I prefer ribeyes on the medium side of medium-rare. Gives the fat more time to render, plus more time to form a crust is never a bad thing. Filet’s and strips on the rare end always, but high fat steaks like this should be cooked a little more, imo.