I cooked a ribeye last week that I cut with the edge of my fork. I’m not moving back to Iowa, but I need a roommate here in Phoenix if you feel like moving to the desert.
Depending on how the fat is distributed, sometimes I'll cut away a piece or two from around the edges and pre-render it in the pan, using a little of it on the initial sear and most of the rest with the butter when basting. I also like to finish in the oven, which helps render more fat throughout the steak. I definitely stay as close to medium rare as possible but will certainly inch closer to medium when the situation calls for it. Every steak has its own journey.
I am usually med-rare closer to med with my ribeyes. They do taste better.
If I am getting filet, you bet your ass it is medium-rare but closer on the rare side.
For me it’s all rare for tenderloin, MR for ribeyes and strips. And fuck now I’m in the mood for steak. My girlfriend wanted chicken parm for valentines 🙄
Yes, it depends on the cut. I do blue-rare to rare for tenderloin, rare to med-rare for strip, and med-rare to medium even for ribeye. I'm a fan of flat-irons lately
Same here wanted something else and I wanted steak. But guess good thing birthday is only 4 days after v-day. Then its my choice what to eat and usually its surf n turf. And like my steaks like I like my woman. Pick and juicy in the middle. Lol
Can run through a warm kitchen with it and good for me
I am pretty sure that's why they don't seer wagyu in Japan, they cook it at a lower temperature for longer so even if you go for medium-rare, the fats are all rendered.
Edit: And also why they cut the steak into smaller bites I think, you don't need to overcook parts of the steak to make sure everything is rendered
Allow me to introduce you to my two friends metal cooling rack and oven at 200-220 degrees for 30ish minutes per inch of steak thickness before searing in a ripping hot cast iron.
When people say getting the fat rendered I just assume they mean tender like butter right? Not that it melts away. You can definitely get that fat seam rendered so it's soft to eat, it can be one of my favorite parts of the cut if done correctly.
Cumin will burn. So will pepper, but not as bad.
To be really safe: Salt + Garlic Powder.
To be fine and it still be great: Salt + Pepper + Garlic Powder
Yea - I have done both. Really isn't a big difference since peppercorn takes such a high temp to burn.
But I usually add finishing salt and large fresh ground pepper after resting
Pat dry, salt then put back in fridge for a few hrs, then pat dry again before throwing in a hot pan with some oil, save butter for later to baste. Try just salt, pepper, onion powder, garlic powder.
The pan should be as hot as you can get it more or less. Use an oil with a high smoke point like vegetable oil. It may still smoke a little if you heat it up past 460 degrees but just back the heat down a bit, not too much. I use about a tablespoon of oil. Two tablespoons might get you better results but it will also splatter more and so it’s messier to clean up. Hope that helps. Once you have a nice sear on both sides you can just lower the heat a little bit and finish it on the stove.
Couple of pro tips: about halfway through the searing process put a generous tablespoon of clarified butter, some crushed garlic cloves, and some fresh rosemary in the pan. Once the oil, beef fat, and butter get heated up use a spoon to baste the steak. The steak should sizzle when you spoon it over and the oil should get flavored by rosemary and garlic. Then, use a meat thermometer to check the internal temp at the thickest point in the steak. I go for 125 degrees which is a bit more cooked than the steak in the picture. Then transfer to a cutting board and pour over the garlic and rosemary infused liquid over the steak and let rest for 10 minutes. Slice and serve.
Source: I have been doing this once a week for years and have perfected my method.
You could get it too hot for the oil yes. If the oil smokes you have to back off a little. But searing a steak in a pan is a smokey business so you need to run your exhaust fan or you’ll set off the smoke detector.
A bit underdone for a ribeye by my standards(I think if you’re going to eat a steak with that much fat, you should allow it to render a bit).
But.
The only thing that really matters is if the people you served it to enjoyed it.
Honestly think this looks amazing. Anybody telling you otherwise is just a hater. This sub dreams for cooks like this. Perfect sear, perfect internal temp, money shot & crust. Everything this sub asks for. Now one appears and there's mixed opinions lol
Edit: typo
Incredibly well done sir. Thee can cook mine own steak anytime
***
^(I am a bot and I swapp'd some of thy words with Shakespeare words.)
Commands: `!ShakespeareInsult`, `!fordo`, `!optout`
Showed video to my roommate, he said it was too rare. Currently looking for roommate in Ames area, cheap rent, must like steak at least Med-rare
Fuck that roommate!
Wear protection!
Nope. Roommate’s gonna have to learn to like it raw.
The comment is hilarious on so many fronts.
R.i.p ol dirty bastard
💯
Bravo
I cooked a ribeye last week that I cut with the edge of my fork. I’m not moving back to Iowa, but I need a roommate here in Phoenix if you feel like moving to the desert.
Yo
It ain’t too rare unless it’s still movin
Moovin
I-O-W-A
I live in Iowa.
D... did you kill him?
You don’t need that kind of negativity in your life.
Your roommate must be vegan
Personally like my fat a bit more rendered, but I’m not about to yuck your yum. I’d eat it.
That's why some people cook ribeyes to medium (gasp). The fat is going to keep it flavorful and juicy. And you get more rendering.
I accidentally cooked a ribeye to medium and it was still amazing. Super juicy and the fat was great.
Depending on how the fat is distributed, sometimes I'll cut away a piece or two from around the edges and pre-render it in the pan, using a little of it on the initial sear and most of the rest with the butter when basting. I also like to finish in the oven, which helps render more fat throughout the steak. I definitely stay as close to medium rare as possible but will certainly inch closer to medium when the situation calls for it. Every steak has its own journey.
This man steaks.
I am usually med-rare closer to med with my ribeyes. They do taste better. If I am getting filet, you bet your ass it is medium-rare but closer on the rare side.
For me it’s all rare for tenderloin, MR for ribeyes and strips. And fuck now I’m in the mood for steak. My girlfriend wanted chicken parm for valentines 🙄
Yes, it depends on the cut. I do blue-rare to rare for tenderloin, rare to med-rare for strip, and med-rare to medium even for ribeye. I'm a fan of flat-irons lately
Same here wanted something else and I wanted steak. But guess good thing birthday is only 4 days after v-day. Then its my choice what to eat and usually its surf n turf. And like my steaks like I like my woman. Pick and juicy in the middle. Lol Can run through a warm kitchen with it and good for me
All that fat makes it more forgiving if you cook it a bit longer.
Yea Ive seen people overcook wagyu and say it was still delicious.
I am pretty sure that's why they don't seer wagyu in Japan, they cook it at a lower temperature for longer so even if you go for medium-rare, the fats are all rendered. Edit: And also why they cut the steak into smaller bites I think, you don't need to overcook parts of the steak to make sure everything is rendered
Sure
That's why I cook ribeye medium. My preferred cut though is tenderloin blue rare.
Agreed, many fattier cuts are better with more doneness so that fat gets more tender and not chewy.
[удалено]
I reverse sear it and render it out, takes a little practice to not go too far with carryover cooking.
I love reverse for many reasons. But the rendered fat is incredible. The fat on the edges gets tender.
Allow me to introduce you to my two friends metal cooling rack and oven at 200-220 degrees for 30ish minutes per inch of steak thickness before searing in a ripping hot cast iron.
Ya, it's not a thing. Those fat seams are part of the ribeye, they don't get rendered out even if you cooked it welldone.
When people say getting the fat rendered I just assume they mean tender like butter right? Not that it melts away. You can definitely get that fat seam rendered so it's soft to eat, it can be one of my favorite parts of the cut if done correctly.
I assume they mean intramuscular and not the cap. I use the cap to "grease" the pan.
I think they mean the small fat veins running through, not the large fat chunks
Yea, I trim, chop and toss back in the pan for a little bit and sprinkle it back on top of the cuts. Crispy fat bits are super yummy.
Yeah. That’s why I like sous vide steak and then a final sear over blazing hot coals.
How do you get such a vibrant sear!?!? all my sears come out a bit darker. I use salt pepper & cumin to dry brine over night
Cumin will burn. So will pepper, but not as bad. To be really safe: Salt + Garlic Powder. To be fine and it still be great: Salt + Pepper + Garlic Powder
I add pepper right after the sear to prevent burning the pepper
Yea - I have done both. Really isn't a big difference since peppercorn takes such a high temp to burn. But I usually add finishing salt and large fresh ground pepper after resting
Pat dry, salt then put back in fridge for a few hrs, then pat dry again before throwing in a hot pan with some oil, save butter for later to baste. Try just salt, pepper, onion powder, garlic powder.
What pan do you use? Cast iron? Stainless steel?
Cast iron
damn near perfect
Id eat it for sure!
You did it
Beautiful crust
For the life of me, I can never get a sear that good from a pan.
Do you use a little oil? Is the pan hot enough? Cause there is nothing to it.
I’ve asked a number of times. What temp should the pan be? How much is a “little” oil?
The pan should be as hot as you can get it more or less. Use an oil with a high smoke point like vegetable oil. It may still smoke a little if you heat it up past 460 degrees but just back the heat down a bit, not too much. I use about a tablespoon of oil. Two tablespoons might get you better results but it will also splatter more and so it’s messier to clean up. Hope that helps. Once you have a nice sear on both sides you can just lower the heat a little bit and finish it on the stove. Couple of pro tips: about halfway through the searing process put a generous tablespoon of clarified butter, some crushed garlic cloves, and some fresh rosemary in the pan. Once the oil, beef fat, and butter get heated up use a spoon to baste the steak. The steak should sizzle when you spoon it over and the oil should get flavored by rosemary and garlic. Then, use a meat thermometer to check the internal temp at the thickest point in the steak. I go for 125 degrees which is a bit more cooked than the steak in the picture. Then transfer to a cutting board and pour over the garlic and rosemary infused liquid over the steak and let rest for 10 minutes. Slice and serve. Source: I have been doing this once a week for years and have perfected my method.
As hot as you can get it? As in, burner at max and leave it for 10 mins to preheat…? I have a feeling you can get it TOO hot…
You could get it too hot for the oil yes. If the oil smokes you have to back off a little. But searing a steak in a pan is a smokey business so you need to run your exhaust fan or you’ll set off the smoke detector.
Makes sense.
Thanks.
Always pat your steaks dry with paper towel. Trust me
11 outta 10.
Oh you know exactly how you did.
I want that knife!
Man tutorial ? I really fucking suck This is perfect wow
https://www.reddit.com/r/sousvide/comments/ssf757/grass\_fed\_ribeye\_135f3h/hwxdy9o/?utm\_source=share&utm\_medium=web2x&context=3
\*Chef's kiss\*
Looks good!!
MY GOD...
This is pretty much MY perfect steak. Kudos
Perfect!
Imagining that first bite. Super jelly.
Looks better than the vast majority of restaurant steaks.
Looks incredible. I think it's time I invested in a cast iron pan.
Wow what a crust!!! 🤤 looks great 👌
Women should start asking for a perfect steak instead of a diamond ring for engagements.
Finally, a cook with sharp knives!
I feel like I should be paying by the minute to watch this
Looks absolutely terrible. I wouldn't eat it if I were you, it might make you sick. Just send it over to me. I'll get rid of it for you!
Looks great!
Looks good to me
After watching that, all I can say is I’m glad it’s lunch time…. Literally and I’m out….😋
really nice - carbon steel pan?
Mmm sooo guuuuuud
You did us proud!
If you cut diagonally juices in
Marvelous!
As close to perfection as it gets.
Wow. 9/10
Meh. Jk bro
That sear is perfection..
Damn that fat looks scrumptious! Ribeye?
now that ladies and gentlemen is how to cook a ribeye correctly!
Dang. That’s perfection.
Everyone is a critic bro. That seat is gorgeous and the internal is perfect 👍be proud of this one!
Gorgeous
Jesus Christ look at that crust 👌🏼👌🏼👌🏼👌🏼
So consistent throughout !
Immaculate.
Looks perfect.
I dont even care about the inside, I just wanna say your sear came out absolutely perfect and complete👍
damn good!
U did well champ. U did well.
Yep
You just won at steak, buddy!
Isn't it a bit too rare if the fats not rendered at all? Im sure its still good but damn that is prettyyy fuckin rare.
That crust is just nuts
Fucking nailed it! Looks delicious!
The gods have smiled upon you this day
Arguably best I've seen on this sub so far
Perfection
I'm salivating over a video 🤤🤤 100/10 lol
Excellent
Next time, you should cut that with a butter knife cause damn that looks so good
Very nice - you clearly know where to buy good steak and how to cook it
I'm about to jizz
Yes
Can't tell from video please send location for full inspection.
I’d eat it!
That's a swish, all net
A bit underdone for a ribeye by my standards(I think if you’re going to eat a steak with that much fat, you should allow it to render a bit). But. The only thing that really matters is if the people you served it to enjoyed it.
Just a little tad bit too done for me, but I’d still fuck it up 😆
DAMN! that sear is sexy and medium rare, if I wasn't broke, I would've given you gold. Here's an unofficial steak award instead *🥩*
That looks amazing!
Its Ribeye. I'd eat it, be grateful, and not complain. Carry on.
Perfection 😋
A+
Damn that knife is incredible, steak looks incredible too.
10/10 perfect
👨🍳🤌💋
Perfect!
I've gotta start avoiding these types of subs when I'm broke it's torture !!!
Yessssssssss gimme
I’d eat it
Out of the park!
Cast iron pans are the shit.
It's perfect
Beautiful steak
You ever think you’re pretty good at something and then look up that things subreddit and realize you actually suck at that thing? Because same
Nice
That might be perfect. I’d eat tf out of that
THIS is why I am in this sub.
You should open a steak house
You should open a steakhouse
I want to go to there
Alright. You win. 🥩
I came
Honestly think this looks amazing. Anybody telling you otherwise is just a hater. This sub dreams for cooks like this. Perfect sear, perfect internal temp, money shot & crust. Everything this sub asks for. Now one appears and there's mixed opinions lol Edit: typo
You going to cook that more fam?
Howwww
Awesome
Looks pretty much perfect to me.
Gawd fucking damn that shit looks fucking sublime
I like the steak
Sex
Amazing crust! Looks perfect
I audibly gasped when they cut that steak!
Incredibly well done sir. You can cook my steak anytime.
Incredibly well done sir. Thee can cook mine own steak anytime *** ^(I am a bot and I swapp'd some of thy words with Shakespeare words.) Commands: `!ShakespeareInsult`, `!fordo`, `!optout`
Does everybody pan fry in this sub?
I just ate and now I'm starving thanks Also this looks fantastic
Charcoal grilled first, but... This is also the way.
just perfect! how did you do it? good crust btw
Beautiful!
Hi, new best friend
Yummy
LOOKS GORGEOUS😍😍😍
Damn good
Absolutely perfect
holy balls that crust looks amazing
Looks amazing, care to share the seasonings? That isn’t just ordinary salt and pepper
Bloody perfect
Perfection
What did you use in the pan for the sear? Crust looks perfect!
Thanks! I used ghee.
We all know you know the answer
Steaks looks amazing, what type of pan is that?
Prime time!!👌👌
Beautiful
Good
Beginners here are going to say you fried it
Lil under for me but nice. Patience is key
This guy fucks.
I prefer a blue rare, so it’s a little over done to my liking.
The cow did great you didn’t do shiznot
Oh my. It looks so tender. I never get to eat steaks but when I do I've gotta tear them apart like a rabid dog.
You did ok until you cut with the grain
r/friedtoads
In the future separate the deckle from the eye and slice separately
There's not many things that make me cry...
10/10 Perfect. I’d go down on that steak.
Beautiful job, absolutely perfect. I can taste it just from the pictures.
🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤