Hoping to get the fat nicely rendered on the one hand… But can't wait to eat it on the other. Would 2 hours do the job?

by tawpbawsdawg

17 Comments

  1. Beepbeepimadog

    2 hours will do the job, just a heads up you’re gonna get a LOT of comments about the butter in that bag. TLDR, leave it out it’s a net negative to the flavor.

  2. ebitdangit

    Don’t let the butter haters deter you, they don’t understand that if you just make a bag juice sauce and put it on the steak it will return all the flavor it supposedly stole in the first place.

  3. jacksoncranford

    I do 2.5hr minimum, higher if over 2” thick. Fat is like butter

  4. Pinturicchio1897

    ![gif](giphy|RYjnzPS8u0jAs)

    they’re coming

  5. stoneman9284

    What’s the weight and thickness? I’d go three hours just by eyeballing it. That much butter is fine, or more for leaner stuff. The people putting a whole stick in with an already fatty cut are ridiculous though.

  6. therealkaypee

    Delicious looking ribeye, follow up with a plated picture

  7. CrossingTheStreamers

    ![gif](giphy|l0HlPystfePnAI3G8)

  8. andre3kthegiant

    You need to submerge it, if it was floating on the surface.

  9. Fickle_Panda-555

    Take it out now…so you can get the butter out

  10. medidoxx

    Haven’t heard from the butter police in a min.

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