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oct_prime t1_jbonk3z wrote

Reply to comment by hvgotcodes in [Homemade] Prime Ribeye by cookinwithclint

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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