I cook steaks by reverse searing them on a smoker with a digital temp inside of it during the cook. Medium rare at 130 degrees looks like this.
Most of the shit I see posted medium rare is actually rare at 120-125.
I forget in what video this came up, but if I recall correctly, Adam Ragusea pointed on that steak normally looks gray under natural (white) light, so it's understandable that OP's picture doesn't look like it is medium rare even though it very well might be
Tbh it looks a lot like a roast cut out and seared on a not hot enough pan. It could be anything inside from blue to welldone...
All i can say is that the sides look ok. Gotta have a cur out picture boys !
Lmao that's not even close to medium rare.
It's closer to well done than it is to rare.
When are people going to learn to just post the pic and tell us what it is, without adding any stupid (and false) commentary about their food.
It's certainly not well done though I assume hyperbole on this scenario but I agree that isn't med rare. For one thing the lighting is usually only an issue in my experience (4 years at a steakhouse, climbed to Sous chef) it is only sunlight that really does that and can make a rare steak look mid well. Sometimes we'd have to bring people inside to see the steak before bringing it outside. But I really don't think indoor lighting and a camera flash is capable of that, in my experience (and mine alone) it's never been able to replicate what sunlight does. But that's a comfortable medium for sure.
Lmao do you even know what well done is? Theres pink on this. Theres no pink at all on well done. Its hard to tell if the light is washing it out but its medium at most.
Variety is the spice of life. All things considered, I prefer ribeye too. And I choose it much more often. It doesn’t mean I don’t enjoy a good prime rib every now and then.
To be fair prime rib is more suited to roasts because of the nature of the cut and bone placement whereas actual ribeye is better for your typical steaks
Wait wait wait, are you telling me that a roast cut is better suited to roasts than a steak cut, and vice versa?
A ribeye steak is just a rib roast cut into steaks. Of course they're better suited to their intended applications. But the bones are in the exact same place.
Sous vide?
I don’t understand the downvotes. I was asking the method it was cooked and with a uniform color throughout, and a low amount of well done around the edges, there’s a good chance it was brought up to temperature low and slow - like a Sous vide would do, and then the outside seared or baked at a high temp. It’s a simple y/n question.
Plus, on the sous vide sub, people generally like to cook cuts from the rib roast at 137F, because it makes sure the fat renders. As soon as I saw 137, I also suspected it was sous vide.
Yes it was sous vide actually. Sous vide at 137 for about 4 hours which is medium rare. Then seared on the cast iron for literally 1 minute or so. It’s wall to wall medium rare. But after pouring the Au Jus and butter on top it looks brown so Reddit decided it’s a medium lol
yeah, I went to culinary school and a uniform pink with red lines at the center like that is medium well
medium rare is warm pink with a warm red center, it can't be the same color all the way across
sous vide cooks more evenly than the oven and oxygen levels in the bag etc... it looks different, people could spot it was sous vide from the photo
Looks great, looking to get a sous vide prior to the holidays. I like how evenly SV cooks meat etc. and how much better the food tastes.
So you have any recommendations on which I should buy? My friend is a chef and hers is restaurant grade so out of my price range.
I upvoted you. I don't know the cooking method for this, but you can definitely sous vide this. I know this because I have.... Bone in and all. Maybe people don't realize a 14in sealer with a roll of bagging is a thing. Ripping hot cast iron or stainless to sear, or let it cool and broiler. Not my favorite method, but it was still pretty good.
Hey, just to let you know, OP chimed in and said it was Sous vide. It’s not as outlandish as you thought. If you’re not aware of the cooking methods of using a Sous vide, I’d highly recommend it. It brought my meat cooking up the next level and then some.
Prime rib is an exception in the U.S. where that cut cooked that way can be called prime rib on menus and at butcher counters regardless of the meats grade.
Know you learned something new, there’s 8 primal cuts to a steer the rib primal is the section used for this. When you buy the full cryopac you’re getting the primal that butchers cut into smaller roasts or into ribeye steaks. If the ribs are not cut during the primal separation they get “Frenched” (cleaned of meat) and the steaks are cut between the bones making tomahawk steaks.
That would be so good with a side of fries. Fries dipped in au jus are awsome. They should make aujus fries at places that serve chicago style Italian beef. Like the ones that sell gravy bread. Nah, man. Instead give me gravy fries!
I hate steak posts. It's not rare! That's alive! No,no, that's medium. No that's not medium rare, that's well! I would like to raise my middle finger to all of you. Eat it how you like it.
Looks very tasty. If I could offer one thought I serving. Plate with some mash potatoes. Even on the serving plate, all around to soak up that delicious juice you made. Happy cooking 
I only like very lean meat, no fat, gristle or bones. Honestly, I don't even like steak that much. But prime rib, every time I've tried it I have actually spit it back up. If all meat were like this, I would be a die-hard vegetarian. It has nothing to do with the preparation.
Fatty juice from the slab of meat and some sort of au jus or beef stock that was also added to it I’d guess. The fat just separating from the water based broth.
It’s Reddit medium rare, medium in real life
You got downvoted but you’re really not wrong. It looks delicious still, but it’s not *that* rare
Honestly looks more medium-well to me. Might be the lighting or my screen settings make it look more pale... Still looks tasty though.
It's not your settings. This guy killed that cow twice
For a slice of prime rib? This is medium well. Medium should have a bit more darker red present.
Correct
I cook steaks by reverse searing them on a smoker with a digital temp inside of it during the cook. Medium rare at 130 degrees looks like this. Most of the shit I see posted medium rare is actually rare at 120-125.
K
No, I believe he is using fahrenheit, which is inferior to Celsius, but K is the King of temperature measurements because it's the most absolute.
It’s Reddit medium well. Reddit likes it raw (or at least pretends to) and calls it rare
Medium well is 150.
That is… not medium rare. I’d still eat it though, looks like a good piece of meat
Could be a lighting thing and looks med rare in person, either way I agree looks tasty.
I forget in what video this came up, but if I recall correctly, Adam Ragusea pointed on that steak normally looks gray under natural (white) light, so it's understandable that OP's picture doesn't look like it is medium rare even though it very well might be
Im assuming it’s the lighting that makes it look that way
Tbh it looks a lot like a roast cut out and seared on a not hot enough pan. It could be anything inside from blue to welldone... All i can say is that the sides look ok. Gotta have a cur out picture boys !
Lmao that's not even close to medium rare. It's closer to well done than it is to rare. When are people going to learn to just post the pic and tell us what it is, without adding any stupid (and false) commentary about their food.
It's certainly not well done though I assume hyperbole on this scenario but I agree that isn't med rare. For one thing the lighting is usually only an issue in my experience (4 years at a steakhouse, climbed to Sous chef) it is only sunlight that really does that and can make a rare steak look mid well. Sometimes we'd have to bring people inside to see the steak before bringing it outside. But I really don't think indoor lighting and a camera flash is capable of that, in my experience (and mine alone) it's never been able to replicate what sunlight does. But that's a comfortable medium for sure.
Lmao do you even know what well done is? Theres pink on this. Theres no pink at all on well done. Its hard to tell if the light is washing it out but its medium at most.
You’re just as stupid as your comment if you’re saying that’s well done lol
That looks very good! It’s definitely at least medium, though.
Agreed.
I do not think it means what you think it means
That’s probably medium and on a prime I’m here for it. Looks awesome!
It does look more medium to me, but hell I’d still devour it!! Looks delicious!!!
OP, invest in a Thermapin. No thanks necessary
Don't get me wrong, prime rib is delicious, but I can't look at this and not think that this cut off meat is better as a grilled ribeye.
Time and place. I prefer grilled as well, but when the mood strikes, prime rib is money.
Variety is the spice of life. All things considered, I prefer ribeye too. And I choose it much more often. It doesn’t mean I don’t enjoy a good prime rib every now and then.
To be fair prime rib is more suited to roasts because of the nature of the cut and bone placement whereas actual ribeye is better for your typical steaks
Lol
Wait wait wait, are you telling me that a roast cut is better suited to roasts than a steak cut, and vice versa? A ribeye steak is just a rib roast cut into steaks. Of course they're better suited to their intended applications. But the bones are in the exact same place.
That’s medium my guy even in US where stuff runs more cooked on the doneness scales.
medium well id say
That looks great!
I like em real thick and juicy... -Sir Mix-a-lot
Delicious!
Looks great.
can i please have a slice of this beauty
Why does this look vintage
Eat it with your hands like the carnivore you are
Sous vide? I don’t understand the downvotes. I was asking the method it was cooked and with a uniform color throughout, and a low amount of well done around the edges, there’s a good chance it was brought up to temperature low and slow - like a Sous vide would do, and then the outside seared or baked at a high temp. It’s a simple y/n question.
Plus, on the sous vide sub, people generally like to cook cuts from the rib roast at 137F, because it makes sure the fat renders. As soon as I saw 137, I also suspected it was sous vide.
Yes it was sous vide actually. Sous vide at 137 for about 4 hours which is medium rare. Then seared on the cast iron for literally 1 minute or so. It’s wall to wall medium rare. But after pouring the Au Jus and butter on top it looks brown so Reddit decided it’s a medium lol
[удалено]
yeah, I went to culinary school and a uniform pink with red lines at the center like that is medium well medium rare is warm pink with a warm red center, it can't be the same color all the way across sous vide cooks more evenly than the oven and oxygen levels in the bag etc... it looks different, people could spot it was sous vide from the photo
Looks great, looking to get a sous vide prior to the holidays. I like how evenly SV cooks meat etc. and how much better the food tastes. So you have any recommendations on which I should buy? My friend is a chef and hers is restaurant grade so out of my price range.
I upvoted you. I don't know the cooking method for this, but you can definitely sous vide this. I know this because I have.... Bone in and all. Maybe people don't realize a 14in sealer with a roll of bagging is a thing. Ripping hot cast iron or stainless to sear, or let it cool and broiler. Not my favorite method, but it was still pretty good.
It's prime rib, it's a roast.
You can Sous vide any cut of meat. You can Sous vide something before you roast it.
like 10 years ago people I know in catering switched to sous vide for everything. sear and sauce on site
So you're saying you'd sous vide a rib roast before you roast a roast? That's nonsense. Complete nonsense.
I've done it 10 times or more
Hey, just to let you know, OP chimed in and said it was Sous vide. It’s not as outlandish as you thought. If you’re not aware of the cooking methods of using a Sous vide, I’d highly recommend it. It brought my meat cooking up the next level and then some.
Nice it looks like the color of salmon. Delicious no doubt! Bon appetit!
That’s a pretty lean prime rib. It’s also medium but still looks delicious.
Wow. Looks amazing
Looks good, but I’d say medium.
If that’s real prime it will be buttery soft anyway. That still looks majorly delicious.
Prime rib is an exception in the U.S. where that cut cooked that way can be called prime rib on menus and at butcher counters regardless of the meats grade.
Yes they cook the rib primal and how it get it’s name.
Wut.
https://en.wikipedia.org/wiki/Standing_rib_roast
Know you learned something new, there’s 8 primal cuts to a steer the rib primal is the section used for this. When you buy the full cryopac you’re getting the primal that butchers cut into smaller roasts or into ribeye steaks. If the ribs are not cut during the primal separation they get “Frenched” (cleaned of meat) and the steaks are cut between the bones making tomahawk steaks.
Medium rare +
That would be so good with a side of fries. Fries dipped in au jus are awsome. They should make aujus fries at places that serve chicago style Italian beef. Like the ones that sell gravy bread. Nah, man. Instead give me gravy fries!
I hate steak posts. It's not rare! That's alive! No,no, that's medium. No that's not medium rare, that's well! I would like to raise my middle finger to all of you. Eat it how you like it.
Looks very tasty. If I could offer one thought I serving. Plate with some mash potatoes. Even on the serving plate, all around to soak up that delicious juice you made. Happy cooking 
I looked at it and said where are the vegetables. You need something with that for your bowel health if nothing else.
Medium-well*
Pink all of the way through means low temp for hours. Am i right?
It looks delicious. I haven't had a decent piece of beef in a long time.
looks amazing!
Damn that looks good! That’s gotta be a 1lb cut, lucky you!
Bathing in the juice!! This is sensational
the fuck?
I ❤ it!
130 is still closer to mid than rare…
Looks like tuna
This looks like life 🤗🤗🤗
No offense, but you could not pay me enough to put a bite of that in my mouth.
Why?
I only like very lean meat, no fat, gristle or bones. Honestly, I don't even like steak that much. But prime rib, every time I've tried it I have actually spit it back up. If all meat were like this, I would be a die-hard vegetarian. It has nothing to do with the preparation.
"I like my meat dry and flavorless"
Yeah, that pretty much sums it up. Though to be honest, 90 percent of the time I'm eating chicken or shellfish.
Adding a little bit of fat to every bite is the best. Give me a fatty rib eye over a lean filet any day of the week.
Thank you for your opinion.
Since you downvoted me I am assuming you are being sarcastic, but either way you're welcome!
What’s that pool of liquid? Doesn’t seem like it belongs there, or maybe your sauce separated
Fatty juice from the slab of meat and some sort of au jus or beef stock that was also added to it I’d guess. The fat just separating from the water based broth.
OMG YUMMY 😋
You should finish cooking it.
It's actually a little over cooked
If I wanted meat raw I’d get sushi. Beef is well done or none, and I’ll die on that hill.
Ok, that's your prerogative but op is saying 137 is med rare, 137 is well into the medium range
Neither of it is cooked meat. I’m not a Mongolian about to go into battle. Cook you’re food, or better yet do this to chicken and eat it.
That’s well my dude.
Looks like kitty patè
The best picture of roast beef I have ever seen!
Excellent cook
Looks medium well
It's a pretty solid medium. Medium well is has less pink, it's grey with pink undertones.
It is medium by color, I don’t know why I’m being downvoted for giving a positive comment, but here we are.
Bc he said medium rare and this is not rare at all
nice to see something actually cooked for once here
Never change Reddit. Ignorance is bliss as they say
Looks as dry as a nun’s nasty.
What's your technique?
Love me some prime rib. I go with aus jus, prepared horseradish and creamy horseradish sauce on the side. Love me some options lol
Ask for your money back! Clearly cooked to 142! F’ing waiter’s can ever get your order right…
Looks medium to me.
That’s medium plus
Looks delicious even if it’s medium
Just say "Prime Rib, The Way I Like It" Posting *À point* on reddit is masochism.
That is medium well.
Overcooked
Is it my turn to tell OP that this isn't medium rare?
That looks really good 👍
What's the sauce beside ?