Replying to Avatar dvo

the idea of slower cooking a ribeye to let the fat render more intrigues me. I’m curious to try it! (and a little afraid)
Avatar
El Guiri 1y ago

Take he plunge! I cook rib eye usually 3 times a week so I've been practicing lots of different approaches. This is now my go-to. It's a question of timing though. Get it a little wrong and it can come out over cooked. You want me to take temps and timings and then let you know what it was when I get it right, let me know, I'll try staying off the beer when cooking and try to take notes!!

Reply to this note

Please Login to reply.

Discussion

Avatar
dvo 1y ago

haha I’m better off learning from eyeing and exerimenting anyway. I gotta feel it out, otherwise it won’t stick. but thank you! might have to sacrifice my next ribeye on this…

Avatar
El Guiri 1y ago

how do you cook yours normally?

Avatar
dvo 1y ago

3-4 mins each side over high heat / direct flame. I like simple

Avatar
El Guiri 1y ago

Thats how i do fillet and other lean cuts. Personally, i think flavour is lost on fattier cuts as the fat doesnt render. Also results in a slightly tougher steak. Anyway, hope it comes out well if you try.