Got this from the butcher and I’m intimidated by the bone, reverse sear or pan sear?
S
by Username_Bad
25 Comments
m_adamec
Reverse sear. Thats a thick boy and would be pretty difficult to cook perfectly with just the skillet
FartBoi1324
You almost have to reverse sear it. You could pan sear it black on the outside and the inside would still be cold.
Milky_Words
Reverse sear
This_Perception2538
You could sear it hot af and then butter baste, but reverse sear gives a much better result. Don’t be intimidated by the bone it lets you cook it longer which means more tender meat. I always do 225 either in an oven or on indirect heat on a grill until about 120, and then sear it up to 130.
Hot_Acanthocephala53
what’s the frosty looking stuff on the surface?
AvogadroAvocado
You gotta get that thick slab in the oven for a loooooooong time to cook it evenly.
pickles_are_delish_
Sous vide bro.
EGH6
i put em on the smoker at 225-250 until internal gets between 120-125. then just infrared both sides for a minute
Designer_Basil8768
Sous vide
West_Return_6143
Reverse sear too big to pan sear IMO
Whizzleteets
That thing looks like it came off an extinct beast found by archeologists in Antarctica.
beckychao
You always pan sear. Do you mean cook in the pan fully? Absolutely not. You can front or reverse sear either way, the important thing is that this 2 inch thick bone-in ribeye is going to need like an hour or so at 270 F to reach a 120-125 F internal
Jazzlike-Many-5404
That size? Reverse all the way
mutanthands
Just eat it as is, like a big meaty ice lolly👌🏻
emil133
100% reverse sear this badboy. It’ll turn out fantastic you got this!
throwaway__exe
Just put in the pan while frozen. I dare you.
Barkdrix
My perfect steak…
Smoke it (light wood flavoring, using pecan) at low temp (225) for +/-30 mins (depending on size of steak). Once it gets to 105 degrees, I pull it and let it rest for 20 minutes.
Then, I get my cast iron skillet hot, and sear both sides for 1-2 minutes, til it temps at 120-125.
Take it out of the skillet, lower temp and drop in garlic and butter. Once the garlics gotten a bit crisp, I pour the garlic butter over the top of my sliced steak.
bluehunter74
Even reverse sear in an oven and finishing in a skillet will deliver. Oven on 110C until the thermometer reaches 40-46C(depending on taste), followed by 15 minutes resting in foil and finishing on a skillet with tallow, around 1,5 minutes per side.
Jimbobsausage
Just eat it raw🤷🏾♂️
Hue_Honey
Thaw
Slow_Concentrate3720
That’s what she said.
Lord_Muramasa
Grill that bad boy. Sear it first over the coals and then cook it in indirect heat until you get the doness you desire. Enjoy.
whiskeyriver
I’m intimidated by all the ice.
Usual-Possession-823
what is that layer of brown on the bottom of your steak on the 2nd pic?
25 Comments
Reverse sear. Thats a thick boy and would be pretty difficult to cook perfectly with just the skillet
You almost have to reverse sear it. You could pan sear it black on the outside and the inside would still be cold.
Reverse sear
You could sear it hot af and then butter baste, but reverse sear gives a much better result. Don’t be intimidated by the bone it lets you cook it longer which means more tender meat. I always do 225 either in an oven or on indirect heat on a grill until about 120, and then sear it up to 130.
what’s the frosty looking stuff on the surface?
You gotta get that thick slab in the oven for a loooooooong time to cook it evenly.
Sous vide bro.
i put em on the smoker at 225-250 until internal gets between 120-125. then just infrared both sides for a minute
Sous vide
Reverse sear too big to pan sear IMO
That thing looks like it came off an extinct beast found by archeologists in Antarctica.
You always pan sear. Do you mean cook in the pan fully? Absolutely not. You can front or reverse sear either way, the important thing is that this 2 inch thick bone-in ribeye is going to need like an hour or so at 270 F to reach a 120-125 F internal
That size? Reverse all the way
Just eat it as is, like a big meaty ice lolly👌🏻
100% reverse sear this badboy. It’ll turn out fantastic you got this!
Just put in the pan while frozen. I dare you.
My perfect steak…
Smoke it (light wood flavoring, using pecan) at low temp (225) for +/-30 mins (depending on size of steak). Once it gets to 105 degrees, I pull it and let it rest for 20 minutes.
Then, I get my cast iron skillet hot, and sear both sides for 1-2 minutes, til it temps at 120-125.
Take it out of the skillet, lower temp and drop in garlic and butter. Once the garlics gotten a bit crisp, I pour the garlic butter over the top of my sliced steak.
Even reverse sear in an oven and finishing in a skillet will deliver. Oven on 110C until the thermometer reaches 40-46C(depending on taste), followed by 15 minutes resting in foil and finishing on a skillet with tallow, around 1,5 minutes per side.
Just eat it raw🤷🏾♂️
Thaw
That’s what she said.
Grill that bad boy. Sear it first over the coals and then cook it in indirect heat until you get the doness you desire. Enjoy.
I’m intimidated by all the ice.
what is that layer of brown on the bottom of your steak on the 2nd pic?
That’s what she said.