Amead, are you in/near Plano?

Rib cap steaks are a deal at $19/lb imo

I thought the same.

Doesn't need to be an every week purchase, but the opportunity to do it occasionally is great. I would definitely keep my eyes out for some really good looking caps when I go there.

i have yet to see the ribeye caps at costco and it makes me sad

Rochester, NY. Will definitely acquire them and ruin them for sport because well there's a reason I've never posted a steak pic itt

That's funny I just landed in rochester

Didn't document the whole process because it was just another average prime rib eye but I'll never get tired of these shots!

Tenderloin on sale for $9.99/lb

Anova on sale today for $129.

Thanks to this thread, I've been reverse searing for a while, and I love the results. I like sirloins, use a cast iron skillet with grapeseed oil after baking at 275. I get the skillet quite hot (leave it sitting on high for a number of minutes before steak hits it).

My question:

My crust is 'ok', but is there something I can do to get a more significant crust? i.e. darker/blacker, crisper..?

Thanks

Higher heat, better contact with the pan by pressing down.

The costco less than a mile from my house has yet to have ribeye caps, but the one an hour from my house does. Going to need to bring a cooler down next time.

package was "Grass Fed *illegible from cows blood*" down from $26.99/lb to $10, sirloin I think. I cooked good steaks. the pictures don't do the cuts justice-all three were well over an inch thick.





NSFW

That's beautiful.

it stands on the shoulders of giants. <3 this thread

Excellent work!

That's what this thread does, it makes a guy say to himself, "I don't give a **** whatever part of whatever animal this is, I'm buying it, and I'm cooking it like a champ."

Been lurking, five star thread for sure. I don´t live in USA#1, I think rib-eye = entrecote here, but don´t see good sized ones in stores. Cooked one maybe 1 inch thick, prolly little bit less. Salt, room temp 50min. Oven 200f untill 125f, rest. Cast iron with grape seed oil high temp. Had no plan and ended up flipping randomly. Thin steak so it did not hold up at all, difficult to handle. Rest, 2nd sear with butter and garlic at lower temp. Pepper and salt and down with Norton Malbec. Gotta say rib-eye is tasty, kinda weird tenderloin has a better rep around here.

So yeah all the stuff from here and I was happy with the result, even though some parts were just a touch dry. I prolly cant cook evenly a steak that thin. Ofc now that I post it here it seems like one sorry peace of meat heh. Hopefully I´ll track down a thicker cut and get the Anova I ordered and get closer to thread standards. Thanks to all contributors and feedback wellcomed. Oh, would a flat cast iron be better for crust? Now with a striped one, not full surface contact, or does a weight take care of that?



inside, close

Forsall--not a bad first try--it looks pretty good. I'd eat it. I'd recommend cast iron since the steak is fully on the pan vs one with raised/grill mark sections.

For,

Lol wtf with your long buildup, that looks great!

Yeah, you definitely want a flat bottom pan, not a "grill pan" style.

If you got that sear with a grill pan then that's fairly impressive.

Grill pans are ridiculous. All the smoke in your kitchen but a quarter of the crust on your meat.

Pretty fantastic for a first effort nice job.

Entrecôte is ribeye. A flat cast iron will indeed seat better than a ridged grill pan.

the secret to a good steak is not to overcook it. i prefer mine blood rare. put some butter in the pan. set to max heat. wait for butter to start to smoke. put steak in pan. fry for 1 minute. flip. fry for 1 minute. finished. for bonus points season with freshly crushed pepper before hand.