Context: I finally got a food thermometer recently and tested it out with chicken. It turned out great, so the next step was steak. Today I got two ribeyes (around 250 grams each). I froze one for later, and one I tested on a pan (not cast iron), on two tablespoons of olive oil, and taken off the heat as soon as it reached 57 Celsius.
Thoughts?
by DrJoker94
20 Comments
Those are the weirdest-trimmed ribeyes I think I’ve ever seen. Tiny, too.
Looks great!!!! Weird cut though.
Want some steak with your fat.
Like other said, I’ve never seen that cut before but looks delicious
Honestly, horrible cuts, but i get the need for management. US stuff is all about bigger is better but if have come to like steak that does not need a separate tray to serve in.
The fat is what got me the most, too much. You did it justice though, great cook.
Those “ribeyes” don’t exactly look healthy. I know it’s just a bad trim- but jeez that’s an ugly butcher cut.
Cook looks good though
Super weird looking steaks but they look absolutely amazing. Cooked perfect with a gorgeous crust
Kind of interesting, never seen it this way. I usually save some of the cap and rye and add to each bite of the leaner eye, but this would work too.
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Comments need to realise that other countries have different beef cuts lol
Where did you get those? Asking for ribeye eaters who will never visit this butcher.
Nailed the cook looks amazing
Excellent execution on your part. Good sear and internal temp.
Less so from the butcher. Weird ass steak. Don’t think I’ve seen something like that. Not sure what I’m looking at.
looks good but next time try to render the fat with lower temp and longer
That’s an insane amount of inedible fat
I really don’t understand the appeal of ribeyes, do people really enjoy a cut with THAT much fat on it?
Butcher f’ed you up
Can anybody from Poland confirm if most local ribeyes have that much inter-muscular fat? The marbling is pretty decent but it also has a whole bunch of extra fat in the middle
I like to take the rendered fat and moosh it onto bread, like it’s butter, and eat that with the steak
The ribeyes with an extra chromo