Dry brined for 25 hours, then dry rubbed and reverse seared at 250F until 112/114. Seared in sunflower oil for 45seconds on each side.
This one was the thinnest at just under 1 1/2 inches so it was more medium but the other ribeye was more med rare. I also forgot to take a pick of them before dry brining but I was in a rush.
I got a lot of grey banding on them which was a bummer but it still tasted amazing.
by ProfessorKeon
12 Comments
Other than the pic looking like it’s more medium rather than medium rare for me, fantastic. Good job and hope it was delicious brother!
This looks fantastic! Imagine when you consider yourself experienced in cooking these. I bet they were delicious
Did you rest it between the oven and the pan? I’ve found that that helps with the grey band. That and just higher heat and less time searing.
You’re not new to cutting steak..lol
It looks raw in the first pic
Great job. Nailed medium.
Poison. Send to me for disposal
Which cut did you use for the final photo?
Oh that’s beautiful 😍
Great photography
Damn good job
Looks like you did a dry brine. Honestly keep it just salt when searing and season after. You can put seasoning in basting it to finish. Or maybe perfect some pan sauces while your steak rests.
Some seasonings just don’t perform well in hot searing pans