First time cooking a steak this size, be honoest in your critiques.
Bone in ribeye that was also reverse seared, I was aiming for rare.
by Bibs222
40 Comments
GroggySpirits
Looks banging
williconn
Definitely rare but that exactly how I like my steaks, looks fantastic
tunasaladsnack
Nailed it!
5ergio79
As long as you enjoyed it!
tiskrisktisk
I used to enjoy steaks this thick, but I feel like it’s too much unseasoned and unseared steak in every bite.
Your cook is great though.
GuitarMurky305
What an Ace🧐
Main-Reaction-827
Amazing
Willanddanielle
Far to rare for my taste but your presentation looks great!
jerichoblaze1899
Everyone varies on the the doneness, but I feel like if you achieved your goal on the temp then props !
Green-Cardiologist27
Nicely done. Big ol ribeye like that tastes better a little more done, but I’d def munch on it.
TheseAintMyPants2
That’s perfect for me. Damn nice job
Hannah_Dn6
A little too blue towards the bone for my taste when it comes to ribeyes, but very nicely done.
Did you bake at 200F on the grill or in a separate oven?
Suchboss1136
Very rare which could be a perfect thing. Good consistent cook! Crust looks solid too
AstronautUnique6762
Wow beautifully done. Enjoy
Kalkervik
It looks good, but if you were going for rare, way too much in the “Blue rare” category.
*Leave it longer, for rare. 2 inches is a lot for heat to penetrate on the grill.
* Slice it off the bone and add finishing salt (Any kind of Flaky salt that will season the inside and help add a crunch too). I’d also dowse it in olive oil but that’s a personal kink lol.
*For preparation: you could always season it heavily and leave it uncovered in the fridge for 24 hrs for the salt to penetrate as well.
Anyways, great job and keep it up! Looking forward to more of this.
TheTinMan1970
I’m no expert so I can’t critique but if you invited me to your house and cooked me a steak like that I would give you my bank account number
PleaseDonAsk
Looks good to me. Personally, I prefer medium rare for most cuts, but I’d still eat the hell out of that.
BabyHuey206
I prefer more of a crust so I would have seared directly on the grill. But you got a super even cook and it looks delicious. Well done.
haus11
Its a bit rare for my liking on a ribeye, I prefer more medium-rare to render some more of that fat ribbon. However, I wouldn’t send that back, good work.
matttinatttor
Personally, I would like it a little more done but I would still happily eat it! It looks like a tasty steak.
If you’re wanting some more confidence in your cook, I highly recommend reverse-searing bigger steaks like this!
Kharon09
The only complaint I have is that I wasn’t invited.
Plati23
Unless you were going for rare, it needed more time. The sear looks great.
Downunderfun45
Looks great but too rare for my liking.
Correct_Succotash988
Brooo it’s always the people that make titles like yours that have the best looking steaks lol.
OldDrunkPotHead
Love it with a fresh baguette to mop up the delicious juice.
Toadfire
Few more minutes. Looks beautiful but ribeye fat always tastes best when you get the temp to a medium rare
GYN-k4H-Q3z-75B
This looks bloody excellent 👌
TheRealJehler
Nice knife
Comfortable-Dish1236
If that was a NY strip I’d say it’s perfect. As many have said, I prefer a ribeye to be more on the medium side of medium-rare to render more of the fat. But it looks great and I bet it tasted great, too!
ChuckChillout415
Moo
Evangeline-
No critique. Looks absolutely perfect. Just how I like it.
fairytaleresearch
Brother, this still living
fro_khidd
I’d slap this between two slices of home made bread easily
InteractionBroad271
Loos perfect to me. If you’re scared of it. Pass the plate! 😁
yuribear
Looks tasty to me (I love it Blue)
brackmastah
I would smash that it looks great…that being said I go max 1”-1 1/2” so i can get it to a nice medium rare (which is always closer to rare because I refuse to overcook lol)
Jerrik_Greystar
What are your thoughts about bone in vs boneless? I usually go for boneless because I don’t like paying for the bone, but is there a good reason to consider bone in?
Ken1125r
Woodford reserve 😎
dankristy
GAHD – I am drooling right now. This is right about perfect for how I enjoy my steak! Looks great!
Sad-Cauliflower6656
Blue at points and I don’t get the rosemary on the steak. It released its flavor in the oil and infused into the steak. Not pleasant to eat in big chunks
40 Comments
Looks banging
Definitely rare but that exactly how I like my steaks, looks fantastic
Nailed it!
As long as you enjoyed it!
I used to enjoy steaks this thick, but I feel like it’s too much unseasoned and unseared steak in every bite.
Your cook is great though.
What an Ace🧐
Amazing
Far to rare for my taste but your presentation looks great!
Everyone varies on the the doneness, but I feel like if you achieved your goal on the temp then props !
Nicely done. Big ol ribeye like that tastes better a little more done, but I’d def munch on it.
That’s perfect for me. Damn nice job
A little too blue towards the bone for my taste when it comes to ribeyes, but very nicely done.
Did you bake at 200F on the grill or in a separate oven?
Very rare which could be a perfect thing. Good consistent cook! Crust looks solid too
Wow beautifully done. Enjoy
It looks good, but if you were going for rare, way too much in the “Blue rare” category.
*Leave it longer, for rare. 2 inches is a lot for heat to penetrate on the grill.
* Slice it off the bone and add finishing salt (Any kind of Flaky salt that will season the inside and help add a crunch too). I’d also dowse it in olive oil but that’s a personal kink lol.
*For preparation: you could always season it heavily and leave it uncovered in the fridge for 24 hrs for the salt to penetrate as well.
Anyways, great job and keep it up! Looking forward to more of this.
I’m no expert so I can’t critique but if you invited me to your house and cooked me a steak like that I would give you my bank account number
Looks good to me. Personally, I prefer medium rare for most cuts, but I’d still eat the hell out of that.
I prefer more of a crust so I would have seared directly on the grill. But you got a super even cook and it looks delicious. Well done.
Its a bit rare for my liking on a ribeye, I prefer more medium-rare to render some more of that fat ribbon. However, I wouldn’t send that back, good work.
Personally, I would like it a little more done but I would still happily eat it! It looks like a tasty steak.
If you’re wanting some more confidence in your cook, I highly recommend reverse-searing bigger steaks like this!
The only complaint I have is that I wasn’t invited.
Unless you were going for rare, it needed more time. The sear looks great.
Looks great but too rare for my liking.
Brooo it’s always the people that make titles like yours that have the best looking steaks lol.
Love it with a fresh baguette to mop up the delicious juice.
Few more minutes. Looks beautiful but ribeye fat always tastes best when you get the temp to a medium rare
This looks bloody excellent 👌
Nice knife
If that was a NY strip I’d say it’s perfect. As many have said, I prefer a ribeye to be more on the medium side of medium-rare to render more of the fat. But it looks great and I bet it tasted great, too!
Moo
No critique. Looks absolutely perfect. Just how I like it.
Brother, this still living
I’d slap this between two slices of home made bread easily
Loos perfect to me. If you’re scared of it. Pass the plate! 😁
Looks tasty to me (I love it Blue)
I would smash that it looks great…that being said I go max 1”-1 1/2” so i can get it to a nice medium rare (which is always closer to rare because I refuse to overcook lol)
What are your thoughts about bone in vs boneless? I usually go for boneless because I don’t like paying for the bone, but is there a good reason to consider bone in?
Woodford reserve 😎
GAHD – I am drooling right now. This is right about perfect for how I enjoy my steak! Looks great!
Blue at points and I don’t get the rosemary on the steak. It released its flavor in the oil and infused into the steak. Not pleasant to eat in big chunks