Nice job on the cook. A hair on the rare side for me but overall very nice work.
ReallyThisGuyAgain
Might as well just use a torch.
y2k2
Aren’t you supposed to cook the steak longer on a grill over the part of the grill thats not flaming up? You know direct heating vs indirect heating?
r4rthrowawaysoon
Putting steaks over direct flame only and undercooking them so the fat doesn’t melt out…with an insanely fatty cut no less…
Sear, then heat on indirect or vice versa.
lusirfer702
Severely undercooked but at least it looks nice before cutting
ckinz16
Don’t do this to me
bussysniffer3000
The more I see people cook meat the more I learn that a lot of people don’t know how to cook meat
Present-Telephone-29
これは俺の知る和牛でわ無いけどめちゃ美味そう🤤
indigoisturbo
Not a shot but not how I would’ve cooked it. Great minds can disagree.
I’m sure it was delicious!
Tall-Nectarine-5982
That’s undercooked my man.
necrophagous_queen
I wish there were sound to this 😩
waterboy8817
Your sear station is a thing of wet dreams
blueirish3
Fuck me 😍
megamisanthropic
Black gloves….check
Particular-Dig1590
Another picture of cooled meat
FineDragonfruit5347
When reverse searing, specific for a ribeye, I leave in the smoker/oven until an internal of 128F. Then I usually let sit out, maybe even in the freezer for a few minutes while I stoke the grill to max temp, then sear it. Finishes around 135F.
I feel like, due to the fat in a ribeye and even more so, the cap, it benefits from the extra rendering as opposed to the blue rare. For leaner steaks like filet or sirloin or something, this cook is perfect.
35 Comments
Just wish that fat inaide was rendered more otherwise nice
Sir there are children here. NSFW please!
Holy shit
Needed a minute more, white fat is eh.. (for me personally)
Edit: but still looks great
That’s not rare, it’s undercooked.
LFG!
Outside:looks delicious
Inside: it’s fucking raw
Looks great! Love these cap cuts. Ribeye can stand to go a bit longer than leaner cuts (e.g. strip, tenderloin) to get the fat rendered.
What’s with the wannabe BBQ influencers actively shooting themselves in the foot by not having any clue what they’re doing?
I’ve never seen ribeye cut like that, looks insanely good.
Should have reversed it to bring the temp up and render the fat
American waygu by any chance? I see those in Costco, always wondered if they’re any good.
It’s still moo-ing
I’d go back to your butcher shop. They forgot to give you the rest of the steak.
That’s the best part.
ITS FUCKING RAW
⠁⡼⠋⠀⣆⠀⠀⣰⣿⣫⣾⢿⣿⣿⠍⢠⠠⠀⠀⢀⠰⢾⣺⣻⣿⣿⣿⣷⡀⠀ ⣥⠀⠀⠀⠁⠀⠠⢻⢬⠁⣠⣾⠛⠁⠀⠀⠀⠀⠀⠀⠀⠐⠱⠏⡉⠙⣿⣿⡇⠀ ⢳⠀⢰⡖⠀⠀⠈⠀⣺⢰⣿⢻⣾⣶⣿⣿⣶⣶⣤⣤⣴⣾⣿⣷⣼⡆⢸⣿⣧⠀ ⠈⠀⠜⠈⣀⣔⣦⢨⣿⣿⣿⣾⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣅⣼⠛⢹⠀ ⠀⠀⠀⠀⢋⡿⡿⣯⣭⡟⣟⣿⣿⣽⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⠀⡘⠀ ⡀⠐⠀⠀⠀⣿⣯⡿⣿⣿⣿⣯⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⠋⣉⢽⣿⡆⠀⠀ ⢳⠀⠄⠀⢀⣿⣿⣿⣿⣿⣿⣿⠙⠉⠉⠉⠛⣻⢛⣿⠛⠃⠀⠐⠛⠻⣿⡇⠀⠀ ⣾⠄⠀⠀⢸⣿⣿⡿⠟⠛⠁⢀⠀⢀⡄⣀⣠⣾⣿⣿⡠⣴⣎⣀⣠⣠⣿⡇⠀⠀ ⣧⠀⣴⣄⣽⣿⣿⣿⣶⣶⣖⣶⣬⣾⣿⣾⣿⣿⣿⣿⣽⣿⣿⣿⣿⣿⣿⡇⠀⠀ ⣿⣶⣈⡯⣿⣿⣿⣿⣿⣿⣿⣿⣿⣿⡿⠋⣹⢧⣿⣿⣿⣄⠙⢿⣿⣿⣿⠇⠀⠀ ⠹⣿⣿⣧⢌⢽⣻⢿⣯⣿⣿⣿⣿⠟⣠⡘⠿⠟⠛⠛⠟⠛⣧⡈⠻⣾⣿⠀⠀⠀ ⠀⠈⠉⣷⡿⣽⠶⡾⢿⣿⣿⣿⢃⣤⣿⣷⣤⣤⣄⣄⣠⣼⡿⢷⢀⣿⡏⠀⠀⠀ ⠀⠀⢀⣿⣷⠌⣈⣏⣝⠽⡿⣷⣾⣏⣀⣉⣉⣀⣀⣀⣠⣠⣄⡸⣾⣿⠃⠀⠀⠀ ⠀⣰⡿⣿⣧⡐⠄⠱⣿⣺⣽⢟⣿⣿⢿⣿⣍⠉⢀⣀⣐⣼⣯⡗⠟⡏⠀⠀⠀⠀ ⣰⣿⠀⣿⣿⣴⡀⠂⠘⢹⣭⡂⡚⠿⢿⣿⣿⣿⡿⢿⢿⡿⠿⢁⣴⣿⣷⣶⣦⣤
Undercooked. Intramuscular fat has not rendered.
Nice job on the cook. A hair on the rare side for me but overall very nice work.
Might as well just use a torch.
Aren’t you supposed to cook the steak longer on a grill over the part of the grill thats not flaming up? You know direct heating vs indirect heating?
Putting steaks over direct flame only and undercooking them so the fat doesn’t melt out…with an insanely fatty cut no less…
Sear, then heat on indirect or vice versa.
Severely undercooked but at least it looks nice before cutting
Don’t do this to me
The more I see people cook meat the more I learn that a lot of people don’t know how to cook meat
これは俺の知る和牛でわ無いけどめちゃ美味そう🤤
Not a shot but not how I would’ve cooked it. Great minds can disagree.
I’m sure it was delicious!
That’s undercooked my man.
I wish there were sound to this 😩
Your sear station is a thing of wet dreams
Fuck me 😍
Black gloves….check
Another picture of cooled meat
When reverse searing, specific for a ribeye, I leave in the smoker/oven until an internal of 128F. Then I usually let sit out, maybe even in the freezer for a few minutes while I stoke the grill to max temp, then sear it. Finishes around 135F.
I feel like, due to the fat in a ribeye and even more so, the cap, it benefits from the extra rendering as opposed to the blue rare. For leaner steaks like filet or sirloin or something, this cook is perfect.
Doesn’t look like wagyu
Smh.. you have angered the gods