This might be the best steak I've ever cooked. I was looking at prime boneless ribeyes, and asked the butcher if he had any cuts from the chuck end with a bigger cap, so he cut me a fresh thick piece of an uncut primal. If you prefer a larger cap, always ask the butcher if you have the option.
Coarse kosher salt at around 11am, put the steak in the oven at 250°F at 6pm. After about an hour it was about 124° internal, rose to 130° after taking it out to rest. Heated up a cast iron with avocado oil, then seared for about 40-45 seconds per side, then seared the sides for a few seconds each.
I added a little black pepper after plating and that was all it needed. Fat was rendered perfectly, every section was tender and juicy.
by blahblah_why_why
37 Comments
That looks so delicious. Hats off
Beautiful 👏👏👏
This butcher is a keeper if he was willing to cut a new primal just for you and from the chuck end. I don’t usually do it or encourage everyone to do it. They got a business to run and there’s only so many chuck end steaks they can cut haha
Thin steaks are just more difficult and less juicy in the end product which some might prefer.
That is perfect 👌
I would like to know more
Gorgeous
if you wanna know how to manage a thin steak…here ya go
https://youtu.be/hETgbsF5yY8?si=bdj9X7pJ-5tgBXEa
Schwing
This looks amazing! What temp do you get the cast iron for searing the steak, and do you add the oil while it’s still cold or after the pan is hot? I’ve been trying to get a good sear for a while and can’t seem to figure this out
The actual answer for thin steaks is using ghee (smoking temp 250C), letting the steak sit at room temp for a bit, using a thick pan that holds heat well, bonus if you have an infrared thermometer so you know the pan is searing hot and sitting at the 250C before you put in the steak, and searing no more than 40-80s per side (depending on which doneness you prefer). Have a stopwatch. And of course, after taking it off the pan, let it rest for a few minutes.
I do this for thin skirt and flank steaks and they always have beautiful crust, no grey band and are perfect medium rare/medium.
😻😻😻
Never get a thin steak. Just like women, get them thick. Very nice. Proud of you
I prefer a thick ribeye because it ensures leftovers and it’s absolutely going to be rare in the center
That cap is friggin magnificent
Heart clogger special!! Looks fucking awesome!!
Good lord bruh save some for me
You roasted whoever told you that, that’s for sure!
Nailed it
While I do mainly agree, and nice looking steak. There’s a place and time for everything including thin steaks. Throw em in some egg and flour and fry them up. I also like cutting them into small bites, cook real quick in butter and seasonings usually and throw them into a bowl of elbow noodles, sour cream and corn. Or add them in ramen.
Thin steak aren’t bad. Just make sure to be more careful. But usually thinner cuts are for flank steak or stir fry or something. A thin steak otherwise is half an inch to a inch thick
Bought similar whetstones just the other night
This is my favorite size roast
Thin is good for certain things. Carne asada, steak n eggs etc..If just eating steak an inch or more is better.
👉 👄 👈
Of course they’ll tell you not to buy thin steaks, they sell em by weight.. Lol.. Either way thick is the way to go, and that mf is sexy..
Damn that looks good.
Sexy
Oh hell yeah
A+ photography as well.
When you pick steaks you pick thickness based on cook the thicker the cut the more rare you’ll cook it.
Man that’s a lot of fat
See? We were all right!
You say 250F for an hour but the picture showed a steak that stayed in 250F oven for 30-35 minutes. Something is off
8.6
Thin steaks are a crime against humanity
I love the occasional thin steak and eggs for breakfast