I feel the same. The cap by itself is really, really good, but I just enjoy having the whole rib eye overall.

Great looking steak though

What's the green stuff?

Let's science this ****

No way to simulate an oven, boooooooooooooo

1 Filet and 1 Strip, used StinkyPete's method and went with the double presear -> sv


What's this gray band thing you guys talk about?

Elite effort, only thing better would be less clothes on the gf/wife 😳

https://www.facebook.com/ike.avgerin...12316044394307

Not sure if this link will work but OH MY

If someone could fix it as I'm on my phone but it's probably the next level for the thread

Malice you seem to be missing the crust

https://youtu.be/9M6b0Jww83I

Such a fail, can't get link to work properly but it's whiskey aged ribeye...don't remember the thread discussing this but basically involves using whiskey soaked cheesecloth to dry age. Count me in on that

Yea, I went with sp's lower temp butter only method, so definitely a weaker crust than usual, was still delicious of course.

Guys, stop giving me credit for your ****ty steaks please.

If there's a stinkypete method it most definitely does not involve ending the sear when the steak turns a light yellow.

Malice,

Maybe follow an American's method next time to take it to the next level!

If anyone is looking for a cheap instant read thermometer, I just got this one and it works great: https://www.amazon.com/Lavatools-PT1...ermometer&th=1

Thanks to everyone on this thread.

Started on with 2.5lb bone-in ribeye. Ok looking but $6.99/lb on sale.

[IMG][/IMG]

Salted and rested for a couple of hours in chill chest

[IMG][/IMG]

Oven roasted at 200F for 1.5hr or so before I raised to 250F. I had uncertain plans so I needed to start at lower temp. Pulled at 115F b/c I was impatient. Next time might go slightly higher.

[IMG][/IMG]

Finished immediately with a CI sear over charcoal. No oil added - just seared outside fat ring for grease.

[IMG][/IMG]

Pulled it a bit earlier than I would like b/c I was way behind schedule after the 200F start. I think next time I would go 120F internal. Also I think there was a shadow from the phone which is screwing with the pic - but only one I had.

[IMG][/IMG]

6,1,3,2,5,4

picked up a couple steaks for $6.88 CAD/lb again

they think they're tricking me at the store by calling it a roast! just cut it in half and you have two perfectly sized 2.5lb bone in ribeyes.

So, I had a "prime rib" (as labeled) from my quarter steer (just a ribeye?). I've been struggling to get good sears on this cow. It sears kinda like turkey—I've been thinking maybe it needs more fat. I tried a butter baste and it worked well, but I definitely used more time over high heat than with grain fed/finished. In other words, I got some gray band. Any solutions or suggestions? #teamgrill

Whoa that looks very lean

nothing prime about that ribeye. finished product looks good tho!

AA,

Was it grass-fed?

Yes, it was.

Hotter fire will help for more searing with less gray band.

Rib eye from costco for my meal after my first max effort mile in 3 years (just as awful as I remembered). Veges were thrown together in all of 3 minutes so please spare the judgment.


Let it sit uncovered overnight as per kenji. Cooked in the oven at ~275 for roughly 40 minutes. Pulled at 124 internal.


Med temperature sear w/ grapeseed oil and butter. Rosemary + garlic.


Final product.


Final product.

Definitely digging the medium - high sear as opposed to the smoke out red hot pan sear.

1) What is going on in this video?
2) The lack of grey band is the most mindblowing part!