Cooking A Good Steak - Page 1087 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

As mentioned previously it's my opinion that ribeyes should be cooked about medium for fat to be delicious. You would have to overcook the heck out of a ribeye for it not to be juicy. Other option is obv low and slow reverse sear to render or cook a big hunk like a prime rib in oven. I almost always grill my ribeyes and love them just can't really walk away from grill because of flare ups (especially the prime ribeyes) those babies go up in flames within minutes!

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Yes. I would much prefer a medium well ribeye to a rare one. Possibly even a well done ribeye to a rare.

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06-26-2017 , 11:51 PM

#27152

gaming_mouse

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Quote:

Originally Posted by SenorKeeed

Yes. I would much prefer a medium well ribeye to a rare one. Possibly even a well done ribeye to a rare.

Quote

06-27-2017 , 11:48 AM

#27153

+rep_lol

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Quote:

Originally Posted by SenorKeeed

Yes. I would much prefer a medium well ribeye to a rare one. Possibly even a well done ribeye to a rare.

RIP thread, it was a decent run

quality has been lacking lately anyway (save for bigdaddy's constantly elite pan sears)

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06-27-2017 , 12:17 PM

#27154

Bigdaddydvo

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Quote:

Originally Posted by El Diablo

Steak sandwich/wrap fans,

Cooked the second ribeye I got on sale for lunch.

About 5 mins total followed by a minute per side sear.

Just sliced into strips and made into wraps with a little mayo and green onion. Delicious.

Used half, then researed the next day to make another couple wraps.

Thought that researed crust deserved to be posted!

Great post El D. Re-searing a ribeye makes for wonderful next day meal.

Didn't snap a pic, but made my wife's family an onion/steak scramble with leftovers from last night. Big hit for breakfast this morning!

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06-27-2017 , 12:55 PM

#27155

Da_Nit

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Originally Posted by SenorKeeed

Yes. I would much prefer a medium well ribeye to a rare one. Possibly even a well done ribeye to a rare.

You fools talking crazy.

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06-27-2017 , 02:39 PM

#27156

TheRealIABoomer

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Quote:

Originally Posted by SenorKeeed

Yes. I would much prefer a medium well ribeye to a rare one. Possibly even a well done ribeye to a rare.

Quote:

Originally Posted by gaming_mouse

Quote:

Originally Posted by +rep_lol

RIP thread, it was a decent run

quality has been lacking lately anyway (save for bigdaddy's constantly elite pan sears)

Quote:

Originally Posted by Da_Nit

You fools talking crazy.

You guys, he's keeeding. It's like OOT doesn't get anyone's jokes.

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06-27-2017 , 03:00 PM

#27157

Da_Nit

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Originally Posted by +rep_lol

RIP thread, it was a decent run

quality has been lacking lately anyway (save for bigdaddy's constantly elite pan sears)

Rep is back!

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06-27-2017 , 06:28 PM

#27158

Bigdaddydvo

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[QUOTE=Da_Nit;52446576]Rep is back!

jacknodding.gif

Last edited by Bigdaddydvo; 06-27-2017 at 06:47 PM.

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06-27-2017 , 06:45 PM

#27159

Da_Nit

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^Bigdaddy your pic isn't downloading, Boo.

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06-27-2017 , 06:48 PM

#27160

Bigdaddydvo

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Quote:

Originally Posted by Da_Nit

^Bigdaddy your pic isn't downloading, Boo.

Yeah doing gifs in Tapatalk sucks. I surrendered as my last edit reveals.

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06-27-2017 , 07:03 PM

#27161

Da_Nit

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Originally Posted by Bigdaddydvo

Yeah doing gifs in Tapatalk sucks. I surrendered as my last edit reveals.

I usually download the gif and than upload in tapatalk, seems to work.

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06-27-2017 , 07:12 PM

#27162

Bigdaddydvo

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Originally Posted by Da_Nit

I usually download the gif and than upload in tapatalk, seems to work.

I do "save image" but I usually only get the first frame.

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06-28-2017 , 12:54 AM

#27163

stinkypete

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I made the mistake of joining some facebook group

14 hours at 119.5F... Lucky they cooked it to well done after and didn't die

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06-28-2017 , 03:31 AM

#27164

ChrisV

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lol. thats some cutting edge SV work.

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06-28-2017 , 04:20 AM

#27165

Howard Treesong

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Originally Posted by SenorKeeed

Yes. I would much prefer a medium well ribeye to a rare one. Possibly even a well done ribeye to a rare.

+1

@bigdaddy: id be nervous about a smoke detector going off in my hotel room. What equipment were you using?

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06-28-2017 , 10:04 AM

#27166

Bigdaddydvo

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Quote:

Originally Posted by Howard Treesong

+1

@bigdaddy: id be nervous about a smoke detector going off in my hotel room. What equipment were you using?

Cast iron, ghee, stove, fan, and open door to the deck.

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06-28-2017 , 10:06 AM

#27167

Bigdaddydvo

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Quote:

Originally Posted by stinkypete

I made the mistake of joining some facebook group

14 hours at 119.5F... Lucky they cooked it to well done after and didn't die

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06-28-2017 , 10:22 AM

#27168

capone0

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Originally Posted by Bigdaddydvo

Cast iron, ghee, stove, fan, and open door to the deck.

What's the temp outside? You must love steaks to deal with that desert heat.

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06-28-2017 , 10:24 AM

#27169

capone0

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Isn't sv at 119 f for 14 hours just asking for bacteria growth?

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06-28-2017 , 10:28 AM

#27170

RJT

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Article in the LA Times (printed in my local paper today, so dunno when printed in LA Times) talks about brushing Mayo on the steak prior to grilling. Fwiw.

Biddaddydvo, been a while. Hope all is well. Things are good with me. Will have to catch-up sometime.

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06-28-2017 , 10:29 AM

#27171

Bigdaddydvo

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Quote:

Originally Posted by capone0

What's the temp outside? You must love steaks to deal with that desert heat.

This steak was in CO, so no desert heat this time.

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06-28-2017 , 10:30 AM

#27172

Bigdaddydvo

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Quote:

Originally Posted by RJT

So if you scroll back a few pages, we had a lighthearted discussion about searing in mayo (similar to grill cheese) after I posted a steak seared/basted in land o lakes spreadable butter that's mixed with canola.

I'm somewhat surprised someone actually tried it.

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06-28-2017 , 10:36 AM

#27173

RJT

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Quote:

Originally Posted by Bigdaddydvo

Right. Article refers to grilled cheese being well know. Says works for fish too,

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06-28-2017 , 10:49 AM

#27174

capone0

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Quote:

Originally Posted by Bigdaddydvo

This steak was in CO, so no desert heat this time.

Oh thought you were in vegas. I was about to say that's an aggressive move with 110 plus heat.

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06-28-2017 , 11:35 AM

#27175

Bigdaddydvo

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Quote:

Originally Posted by capone0

Oh thought you were in vegas. I was about to say that's an aggressive move with 110 plus heat.

We were last week (long road trip).

I did the big awkward bone in ribeye in the copper chef there a page or two back.

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