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hvgotcodes t1_jbo1pb3 wrote

How’d you cook it? Looks pretty good, if not slightly uneven, but I can’t do any better.

Ribeye is the only steak I like closer to medium. 137 is perfect so the fat becomes more palatable.

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oct_prime t1_jbonk3z wrote

Indirect then high heat sear will usually give you a more even color. A lower,longer reverse sear will render the fat better.

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hvgotcodes t1_jbotelc wrote

I have an SRF ribeye fillet that I was going to try a reverse sear on. Usually I do my fillets to 90 and then sear 90 seconds a side, and it ends up in the 130s after a rest. So I might reverse sear to 100 before the sear for the ribeye fillet.

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bl1eveucanfly t1_jbqknfd wrote

The hell is a ribeye fillet?

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hvgotcodes t1_jbqkt6c wrote

I think it’s how they market the eye. The part in the middle, under the fat and cap.

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Car-face t1_jbqter5 wrote

longissimus dorsi + spinalis dorsi.

Called a Scotch Fillet where I am

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cookinwithclint OP t1_jbpgfci wrote

I find reverse sear eats more like a roast then a steak

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oct_prime t1_jbqha9m wrote

Keep the reverse sear under 50 minutes. My sweet spot is 45 minutes as long as the temp is below 115. Then seat. But yea anything over an hour gives that roast like taste/texture.

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Ace_WHAT t1_jbq1yjq wrote

honest question, is this like.. science, research, or experience on your part?

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DJheddo t1_jbq4rdj wrote

Just testing a steak out on a cast iron is a fun experience. You learn how hot to make the pan, the right oils that work with certain herbs/seasonings. You just wing it until you find that sweet spot where you can make a steak for anyone whether they want it seared and bloody, or medium with just a bit of rare. Then getting into medium rare and well done is another game of it's own.

I'd say practice different techniques on cheap steaks and work your way up to more prime cuts. Everyone has their own way of cooking their meat, but it's hard to find that moment you just know, "Oh that much heat, oh that much oil, maybe not that long next time, etc." Cooking shouldn't be made to take serious when it's truly an artist adventure of making something for someone else.

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Ace_WHAT t1_jcwzd48 wrote

nice, thanks for the reply! im getting better

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hvgotcodes t1_jbq3cja wrote

Mostly what folks on the sousvide Reddit preach.

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whyamiwastingmytime1 t1_jbq70tr wrote

If you can, buy a Bluetooth meat thermometer and try cooking a steak directly from frozen.

Sear the outside directly from frozen, then cook the steak at a low temp in the oven and you can get a very even and perfectly cooked steak every time

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