This was more rare than I usually prefer. I seared than killed the heat to baste. Should I have left it under the low heat a bit longer?
by mannyboi707
18 Comments
BandicootFinal8576
That is one beautiful steak 🤤💯
Fantastic_Rice_1258
Looks like you’re cooking the steak straight from the fridge?
kateeee099
That looks perfect!
Zealousideal_Way_788
Crust is superb
dndrmfflnpaper
Fkn amazing looking. A+
Readeratdawn
Crust and cook looks incredible to me
rewindwonderland
Got that one good, great sear, my preferred doneness internally. I give you 10 out of 10 thumbs up
CrispyTarantula117
Sear looks gorgeous
Baste under low heat longer if you want the inside more done. Pull off heat ~10-15 degrees under target temp and let it rest up
RamboRigs
Sear looks amazing but that unrendered fat…Meh.
zakabog
> I seared than killed the heat to baste.
I just do a reverse sear these days, cook it in the oven at a low temp with a temperature probe until it’s 10F below your desired temp. Then pull it and let it rest for 20 minutes, then sear it. Perfectly cooked with an edge to edge pink every time.
FullGuarantee4767
Looks great. Would motorboat.
Realistic-Fact-2584
Great crust!!!!! I agree with you, maybe a couple of more mins on low heat.
cambomusic
Nice
LoopyBullet
What did you season it with, and what kind of fat did you use?
Adventurous_Pen_1971
The sear and crust are absolutely perfect
PristineTone2505
That looks cooked really nicely.
Krad34
GD that crust is 🔥
sidlives1
For a ribeye, I would prefer just a bit more done. But then again, my last ribeye was bout that doneness so I would eat it with no problems.
18 Comments
That is one beautiful steak 🤤💯
Looks like you’re cooking the steak straight from the fridge?
That looks perfect!
Crust is superb
Fkn amazing looking. A+
Crust and cook looks incredible to me
Got that one good, great sear, my preferred doneness internally. I give you 10 out of 10 thumbs up
Sear looks gorgeous
Baste under low heat longer if you want the inside more done. Pull off heat ~10-15 degrees under target temp and let it rest up
Sear looks amazing but that unrendered fat…Meh.
> I seared than killed the heat to baste.
I just do a reverse sear these days, cook it in the oven at a low temp with a temperature probe until it’s 10F below your desired temp. Then pull it and let it rest for 20 minutes, then sear it. Perfectly cooked with an edge to edge pink every time.
Looks great. Would motorboat.
Great crust!!!!! I agree with you, maybe a couple of more mins on low heat.
Nice
What did you season it with, and what kind of fat did you use?
The sear and crust are absolutely perfect
That looks cooked really nicely.
GD that crust is 🔥
For a ribeye, I would prefer just a bit more done. But then again, my last ribeye was bout that doneness so I would eat it with no problems.