Any recos on cooking a really thick ribeye without a bbq? Is there an oven method? After searing? #cookstr #foodstr #thanksgiving feast nostr:npub1xtscya34g58tk0z605fvr788k263gsu6cy9x0mhnm87echrgufzsevkk5s
Discussion
Here, oven 450 add a pad of butter
https://www.perplexity.ai/search/best-way-to-cast-iron-a-beef-t-Lh2lPaPvS2Gy4SfUUc1JcA
This is good
Just make sure you use a meat thermometer & get it out at ~ 120 for medium rare. Tell Mr. E he needs a cowboy hat for this recipe
Good call
Meat Thermometers are a life hack. Once you see the light, you never go back to timing things or gut feel.
Meat Thermometer all the way.
Absolutely perfect poultry and fish on the grill every time and a must for larger roasts.
I still do steaks using the force, but that’s about it.
I could do this until I started cooking tri tips & flanks
My brother swears by this. Not me. Thermometer & you get literal perfection every time.
Ignorance is never better than knowledge
Probably not what you’re looking for when you ask that question but nostr:npub1gdu7w6l6w65qhrdeaf6eyywepwe7v7ezqtugsrxy7hl7ypjsvxksd76nak turned me on to the Otto Wilde searing grill. I sous vide and then sear on the Otto Wilde and they’re the best steaks I’ve ever had, anywhere, consistently.
If you’re serious about eating meat, that is the way to do it.
Cast iron pan. Apply coarse salt liberally night before. Bring out of fridge and let steak approach room temperature.
Blast cast iron pan on max heat until the butter starts sizzling. 3-6 minutes per side dependent on thickness.
Let it rest for 10 minutes before enjoying.
There will be smoke.
Reverse sear! Or just good old very hot stainless steel pan
Reverse sear!
Oven 275°F, cook ribeye to 115°F (1-2hrs). Rest 10min. Sear in super hot skillet 1min/side. Rest 5min. Slice and enjoy.
We should have started this earlier! Thanks for the advice!
This is the way.
I like bloody meat, but letting it come up to room temp first and throwing it in a hot, hot cast iron skillet for a 2-4 min per side (more for thicker, less for thinner) usually does the trick. Let it rest for 5 min, I usually put foil loosely over it.
let it get to room temp, sear the hell out of it, then put it in the oven on low heat until the inside reaches 125-130 F (or whatever level you like)
Salt steak both sides liberally refrigerate for hours uncovered simulates a dry age dry steaks with paper towel. Get them as dry as you can without getting too crazy with it in a hot pan. Sear steaks 30 seconds flip often once you get your desired sear placing a 300° oven for 7 minutes or longer depending upon desired doneness I feel like that's not a word
This crazy rambling made sense to me. Will try this tomorrow.
