Miamicheats, just buy a better steak.

I dont agree with the idea that you have to practice on budget steaks before you buy a prime cut.

Its so much easier to cook a prime cut than a budget steak.

Miami: I think that one you simply didn't cook in the oven long enough to cook through to temp all the way. So you end up with the outside cooked through and the middle not yet done. Then when you seared after, you're just cooking the outside more and still not getting the inside. I like steak a little rarer than most itt, so it doesn't look that bad to me. Also that steak looks pretty thin - perfect for a pan cook!

Edit: looking at it on the computer, that looks worse than it did on the phone. Yeah, triple problem. Didn't get cooked through fully first. Then too much time on high sear for a thin steak, overcooking the exterior band. And the sear still pretty spotty. I agree w/ Nootka re: pressing a steak during sear not usually being necessary, but one exception IMO is a bone-in steak - sometimes you just need to press it a little to get all of the steak contact with the pan due to the bone otherwise lifting it up a bit.

Gmouse: strongly disagree. A well cooked choice ribeye is simply delicious.

Econ,

Night and day!

I love that brown crust, though some here prob would like it more if you cranked up the heat slightly more and got a little darker. But it looks great to me.

Can never tell for sure from pics, but the interior maybe could have used 30s more per side in the low temp phase. But it still looks great to me.

Excellent work!

Thanks. I was worried it might be a little undercooked, but in the mouth it wasn't too rare.

Probably tasted 5x better than yesterday. Reluctantly shared a few pieces with my family. It was my 5-year-old daughter's first time eating steak, so I hope she isn't ruined for life.

Ha, you're right. I missed that he said that and was just going by the pic, which seemed thinner to me. My bad.

Econ,

What Diablo said. Really good crust considering there's no grey band.

Econ,

Yeah, looking again on the computer, even for me that looks slightly under than I prefer. Notice the fat streaks in the cross-section - just a little bit more cooking will render those interior veins of fat and make the whole thing more delicious. I'd guess you could have added 30s/side in either phase of the cook. But like I said, night and day difference, and that looks like a v delicious and nicely cooked steak.

Also, I just noticed how much of that steak is cap, what a nice cut of ribeye!

Thanks guys

Next attempt will be a few weeks when the girl is out of town


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There is a "thing" about the EMC's on the sous-vide steaks that really does something for me. Every time I see a pic I drool a little bit. I gotta get on that train!!!!

I always use safflower oil

Ribeye fans,

Decided to take a spin with a "regular" ribeye rather than just be a critic of recent efforts. Not a huge selection Sunday evening at Whole Foods, but this guy looked good. Only .9lb, about $14.



Heated pan to medium with some oil and went about 5 min total on medium flipping every 30 secs.

Then rested the steak a few mins, cranked up the heat a little to medium high, and added a big pat of butter. About 45s per side. Didn't want to risk overcooking, ended up with a mediocre sear.



Sautéed/caramelized some red onion to go with it.



Delicious!

^Nice save

My gf's pregnant sister was spitballing potential names for her child with her fam yesterday (so many awful new age/mythological suggestions btw) and one of the more popular ideas between them was dean. I shuddered in disgust

.

First 100% #teamgrill steaks (no sous vide or meat thermometer). Blasted over the hot half of the grill for about 2 minutes/side, then moved over to indirect heat for 10 minutes, then back over the coals for about 1 min/side. Turned out pretty good; though sear was 7/10 at best.

looks pretty solid, those look thin enough that you could blast them over the coals/hot spots for the entire cook duration, just flip more often than 1x/2 min

thermometer guys,

what thermometer do you use, and how do you use it?

planning on ordering one of these after reading some reviews:



saw some video where a guy stuck the thermometer in the side of the steak, which seems like a good idea since its hard to know how deep you are if you go in from the top. but downside is you have to be holding the steak with tongs to do it this way. anyone read from the top with good results?

I've got a thermopop, works fine. I usually go through the top too, oftentimes I'll just put it all the way to the bottom then pull it back about halfway slowly. The temperature is obviously hottest at the bottom then gets cooler as you reach the middle, and then it starts rising again as you get back towards the other side. When that happens then you've gone too far. Really though it's not much of a concern, if there's a large temperature gradient in your steak you're probably going to have a gray band, so just get it sort of close to the center and don't worry too much about it. It's not all that critical with a reverse sear, I do that more with oven roasted chicken for example

ThermoPop is the one I use. I read once that the best way to measure the temperature is to stick it from the top almost all the way through and then back up until you find the coldest spot in the steak. That method probably works better with a thick steak or a roast.

I use something like this:

https://www.centralrestaurant.com/Ta...gaAgdXEALw_wcB

And I generally do reverse sear starting in a low oven, so I just put the thermometer in the side of the steak and leave it in the whole time its in the oven. Doesn't have any adverse effects to the thermometer in a 200 degree oven. Then I leave the thermometer in while it rests, and wait for it to peak and cool ten degrees. Then take the thermometer out and give it a quick sear. Fool proof.

econ,

Thermopop is great.

Saltbae with the perfect ribeye off the grill grill. You can clearly see the mediumish medium rare interior at the end with minimal grey band. The interior would look a lot better with a minute to oxidize.

https://www.instagram.com/p/BYEBVtFl...n-at=633822794

I use the thermopen that America's test kitchen recommends.

I think fast+accurte reading and probe on the tip are all you need in any instant read thermometer. Thermopop seems to do just fine on both metrics.

A lot of times Nusret's stuff comes out near raw but he did nail that. I'd eat a plate of dog poo if he served it to me out of respect.

my statement was hyperbolic -- i mean, if i'm in the mood and hungry, sure, i'll enjoy a choice steak if it's served to me. but if given the option i will always shell out for prime. and if i'm at a market that doesn't sell prime or is out, i'll nearly always pass and just not have steak. the difference in quality is striking.

really, it was my way of saying: this is not an area where you should be looking to save money.

I wouldnt say the diff is striking, but there is a fattier/beefier flavor with prime steaks and if they look really good i'll always snatch them up

Trader joes often has some elite choice ribeyes (cant cut to order tho and always less than 1.25" thick), i def wont go without if i cant find prime

Gaming,

Gotcha. But there's also a pretty big range. Can def find some choice cuts sometimes that could easily pass for prime.