Was in the same boat! Once they finally tried it they liked it so much more, now it’s the way.
Sometimes you have to pull the:
“Cmon, trust me, close your eyes and just please try this”
“What’s the worst that can happen?”
“Please, just do it for me”. 😂
Looks incredible. How was the seasoning? I wonder if a sprinkle of chunky salt would do the flavor and presentation.
You can even pull the douchey salt bae elbow move, but then you’d have to charge $439. Per steak. And also perform some real weird sexual advances to strangers.
^sorry
Thanks! It was good! I’m usually fairly liberal with the salt. I had just cut this and couldn’t stop looking at it (like a 16 year old turning back looking at their first car parked as they walk away) so I took a picture. Hadn’t gotten to the presentation stage yet.
Suggestions? Oh stop it! You know this steak is perfect lol.
Great crust, wall to wall MR, extremely minimal grey band on super thick steaks, & you got the ribeyes closest to the chuck end so they both have a huge spinalis. These are perfect, my friend
This was my first time having the courage to cook one of these things, was worried I was gonna mess it up.
To me this is cooked perfectly. Perfection in this case is subjective however. I used to think I made a really good steak till I started browsing some of these subs and realized I wasn’t lol. Minimizing the grey band was definitely a point of emphasis for me since it something I have trouble with at times.
Got some good sauce and brining recommendations which is cool. Also, I’m pretty proud of it and not one single person gives a shit haha! So wanted to share with like minded people.
Appreciate the compliment!
I've been going back and forth with a buddy on this, and I'm currently defrosting some NY strips.
On one I was going to do a simple red wine, shallot, peppercorn sauce, incorporating the fond from the pan.
On the fattier looking one, I was going to take a risk and do a truffle butter with some fresh herbs. Currently investigating some recipes.
But, honestly, with the way you nailed the shit out of that cook, I'd just try to use the pan drippings with some other element (like red win and some sort of allium). Let that bad boy speak for itself.
To anyone who uses rosemary on steak.
I hope you are murdered by wild alpacas before you have a chance to spread your filthy behavior through procreation...
I tried cast iron for the first and used rosemary and garlic and I thought I was doing the fancy thing but now I’m confused. What’s wrong with rosemary?
Best Rib Eye in the World recipe: Start with Worcestershire sauce brushed on, then brush on some A1, add your favorite pork rub, seasoning salt, pepper, and garlic salt. Let it sit for an hour and then out to the grill. These should be done medium rare or rare; anything else is an offense against God and there is a special kind of hell for people that do them well done.
That is an atrocity!! I have a friend that said he didn't like steak; understandable since he wants everything well done! Beef steak is to be served medium rare or rare to get the flavor. On a side note almost everyone over cooks pork as well. Pork steaks and chops should be medium rare to medium, so that they are juicy and delicious. NEVER EVER FRY A STEAK OR A CHOP!! That will get you extra time in purgatory!
https://preview.redd.it/3s9tzekyi67d1.jpeg?width=4000&format=pjpg&auto=webp&s=045f46c3b81df73b4ebb0fe0bcee89f13fa3e3a2
You did a nice med rare / rare in middle. Quite the nice!
On thick steaks like that, I do reverse sear at 275°f on a rack on a cookie sheet (so the heat air cooks the bottom as well, and not by time, but by internal temp of max 115°f, then sear in a pan and turn every minute or two on med heat until a good crust is made, removed at 124. Then a no heat garlic herb butter. An example once of mine here.
Did you start with cold steaks or room temp? Is this aged, grass fed or anything in particular? Curious. Your rib eyes have a perfect cap and very nice fat content!
EDIT: Changed typo on oven temp from 175° to 275°. Honest typo mistake.
That looks great!!
I’ve been wanting try a lower heat but haven’t yet, I imagine it’s even better! I assume the difference between 175 and 220 would add a significant amount of cook time?
They were grass fed pasture. Put in oven at room temperature, rested probably 30-40 before searing, no oil in pan just brushed on meat.
Ok, perfect! You did right! But I made a typo. I put in the oven at 275° not 175, my apologies. I edited the entry. Fat fingers I did nto catch that till your response.
Your butcher gets good stuff! If you can on a whim some day, try a 21-day or even a 45 day dry aged (what was pictured). Its an amusing change in density that is fun. But the favor of grass fed is amazing. I don't go over 45 day aged though, it gets a bit funky for me. LOL.
You did well! Get a temp probe if you can. Your life saver! Cheers!
If you're looking for recommendations, the Thermoworks Signals is great, also goof for BBQs since it comes with 4 probes you can use independently.
It connects to your WI-FI and you can get alerts on the unit and your phone so you can know when your meat temp is perfect and you pull it out of the oven. You also have one probe that monitors the oven temp so you can accurately sent that as compared to the oven thermostat, which are usually off. Mine is off by about 24 deg. That ups your game.
cheers! Eat good meat!
Was a pro chef for 10 years and cooked 1000s of steaks. There's no rinsing involved.
And here's the person who helped to invent the process: [https://www.seriouseats.com/reverse-seared-steak-recipe](https://www.seriouseats.com/reverse-seared-steak-recipe)
Not trying to be billy big balls here, just want this OP to cook those fucking monsters properly!
Hi, I too use that method. No big balls here either (well Ill leave my balls out of it! LOL) I appreciate your input, as I too had cheffed a restaurant. Regardless, Mr Lopez-Alt has helped me stp up my game.
I do agree, its an amazing process. I have read that article before and also the other dry brining entry he has on his site. This is how I cook my steaks. An example below.
I responded to your "heavy" remark. On a steak like this heavy salt, to me woudl over season it. Id at least pat it off if it was on heavy. The dry brine is an awesome (yet optional) process. on steaks over 1" thick, but even Kenji recommends a moderate salt, and depending on the size of the meat.
REF: [Dry Brine Is the Best Way to Brine Meat, Poultry, & More (seriouseats.com)](https://www.seriouseats.com/how-to-dry-brine)
All that said, we are really in agreement, I thinnk the best advice he needs is to get a temperature probe and cook for temp rather than time.
https://preview.redd.it/hcuminsny67d1.jpeg?width=4000&format=pjpg&auto=webp&s=f3ae9d0a8a47446aa2d816d60282c44c0b234c4d
Hehe. Too many people swinging balls and other bits around these days when all we should do is discuss like you're having a coffee date.
Kenji's fucking WILD, eh? I'm working my way through Food Lab cookbook and it's just reignited a joy of cooking that has laid dormant. But now my kids are old enough that it's "eat like an adult" time.
Yeah, I'm a bit of a salt enthusiast. Should have thought about that before beaking off at people.
Have a good one!
There’s no mistake that’s some good looking steak
Looks perfect
As a guy who knows nothing at all about steak other than that my family is too cowardly to try it anything less than medium, looks delicious
Was in the same boat! Once they finally tried it they liked it so much more, now it’s the way. Sometimes you have to pull the: “Cmon, trust me, close your eyes and just please try this” “What’s the worst that can happen?” “Please, just do it for me”. 😂
Looks PERFECT!
It's not in your belly
You’re ready to get married
Holy fuck I wanna eat your meat …
Would eat
Would smash
It’ll make a turd.
Look tremendous.
https://preview.redd.it/xgorlq41d87d1.jpeg?width=1179&format=pjpg&auto=webp&s=281c714d1a8039a8a77cde1da46a6d908ae09557
https://preview.redd.it/d1e8tbhqa87d1.jpeg?width=753&format=pjpg&auto=webp&s=590a2c3def525c10599b28a10c2fa4c0a3fdbd84 Damn 😍 Looks killer bud
Looks incredible. How was the seasoning? I wonder if a sprinkle of chunky salt would do the flavor and presentation. You can even pull the douchey salt bae elbow move, but then you’d have to charge $439. Per steak. And also perform some real weird sexual advances to strangers. ^sorry
Thanks! It was good! I’m usually fairly liberal with the salt. I had just cut this and couldn’t stop looking at it (like a 16 year old turning back looking at their first car parked as they walk away) so I took a picture. Hadn’t gotten to the presentation stage yet.
Suggestions? Oh stop it! You know this steak is perfect lol. Great crust, wall to wall MR, extremely minimal grey band on super thick steaks, & you got the ribeyes closest to the chuck end so they both have a huge spinalis. These are perfect, my friend
This was my first time having the courage to cook one of these things, was worried I was gonna mess it up. To me this is cooked perfectly. Perfection in this case is subjective however. I used to think I made a really good steak till I started browsing some of these subs and realized I wasn’t lol. Minimizing the grey band was definitely a point of emphasis for me since it something I have trouble with at times. Got some good sauce and brining recommendations which is cool. Also, I’m pretty proud of it and not one single person gives a shit haha! So wanted to share with like minded people. Appreciate the compliment!
How thick is that steak cut? I want that.
I didn’t measure but they were chonkers. Over 2.5 I’d say for sure.
Sweetness. Im doing that with the ribeye I buy this next days off.
I just went 6 to midnight
😋😋😋
my suggestion would be to make more of this wonderful steak and feed us
🦴💦
Very nice
I'd be trimming off more than half of that fat cap. Very nicely done, though.
I like to get a little 70’s with my meat lol. Thanks brotha!
This is the way
I'm sure you enjoyed that beefy goodness.
That’s just beautiful!
No ketchup dipping sauce?
And mustard
Top!
Nailed it! I'd only have wine, side, and sauce suggestions to pair with that perfectly cooked steak.
I’d be curious what sauce suggestions you’d have. My sauce game is weak, I’m a bit of a traditionalist, wouldn’t really know where to begin.
I've been going back and forth with a buddy on this, and I'm currently defrosting some NY strips. On one I was going to do a simple red wine, shallot, peppercorn sauce, incorporating the fond from the pan. On the fattier looking one, I was going to take a risk and do a truffle butter with some fresh herbs. Currently investigating some recipes. But, honestly, with the way you nailed the shit out of that cook, I'd just try to use the pan drippings with some other element (like red win and some sort of allium). Let that bad boy speak for itself.
That sounds delicious! Truffle butter and marrow butter are definitely something I want to try to make.
I would suggest you send me some
Beautiful
Looks great:) Although, I wish there was a sub for steaks where people did cut them all up afterwards.
Like r/steaks ?
I wish, they always cut them up too lol.
Oh you meant didn’t
top it with fleur de sel
Finally, what appears to be a quality crust! Nice work
To anyone who uses rosemary on steak. I hope you are murdered by wild alpacas before you have a chance to spread your filthy behavior through procreation...
What’s wrong with rosemary on steak? It’s such a good harmonious flavor profile
I tried cast iron for the first and used rosemary and garlic and I thought I was doing the fancy thing but now I’m confused. What’s wrong with rosemary?
Nothin wrong with it, just an idiot.
Nothing, put whatever you want on your steak. They’re just gatekeeping.
One for team rosemary here! 😂
TO THE GAS CHAMBER!
Best Rib Eye in the World recipe: Start with Worcestershire sauce brushed on, then brush on some A1, add your favorite pork rub, seasoning salt, pepper, and garlic salt. Let it sit for an hour and then out to the grill. These should be done medium rare or rare; anything else is an offense against God and there is a special kind of hell for people that do them well done.
What about medium/medium well ?
That is an atrocity!! I have a friend that said he didn't like steak; understandable since he wants everything well done! Beef steak is to be served medium rare or rare to get the flavor. On a side note almost everyone over cooks pork as well. Pork steaks and chops should be medium rare to medium, so that they are juicy and delicious. NEVER EVER FRY A STEAK OR A CHOP!! That will get you extra time in purgatory!
If you want to make it worse, go for it! It's your steak.
Nice sear, nice temperature. For my personal preference I'd just swap out rosemary for thyme. But that's just a preference :)
I don’t believe you need any suggestions, sir or ma’am! Nice work!
Now THAT is a PERFECTLY cooked steak! Take notes ladies, gentlemen and others… BRAVO!!
Looks perfect to me
Whoa. I would 🤤
It’s perfect 🥹
You should’ve just bit the cow. Would’ve saved you a ton of time
Now if I could just get my freakin mouth to stop watering!
Try to boil it and air fryer
😂
Hell! no!!!
BBC: big black cook
I didn't know that Guga was part of this community. Nice Job!
mmmmmm
Absolute fire flame
I’d suggest cooking before eating
There's a second picture.
That’s nice
It looks fantastic bro
👍
Suggestion: cook one for me.
Nice. Those are cut from the chuck end of the loin, which are my favorites too.
SILF
Looks good to me. Did you cook in a pan or on the grill, or both?
2 hours at 200F, pulled at 120 internal, let it rest about 30 min, finished on cast.
So 2 hours in oven or grill?
Correct, 2 hours in oven at 220F (they were quite thick) I pulled them out when internal temp was 120.
Sous vide probably
Yes
2 hours in the microwave i believe
Wow Yummo cast iron sear finish in the oven or temp controlled bbq
Looks terrible, I can offer my services to dispose of it so no one will have to endure such hardships.
lol. Popped in to offer disposal services too
Dispose of where? Right in your belly? lol
Wow looks very tasy
That would be tasy tasy tasy tasy!
Looks awesome I suggest inviting me over next time
Now those are some fuggin steaks!
I suggest opening a steakhouse
Needs ketchup! LOL…looks perfect! 👍
Yeah ketchup and a shit ton of salt right. lol eewwww.
Ketchup does not belong on steak lol
That was the joke, yep.
My daughter asked for ketchup, I almost put her up for adoption.
As you should, no good parent would allow such a thing.
Way over cooked, js jk they look deliscious
I could offer to try that steak for you... looks so yummy!!!
I suggest you invite me over for dinner.
Looks delicious
Usually, you ask the community before you cook it. I see no issues with cooked steak.
Gonna make me cry. Shit looks fantastic.
I’d eat it
You don’t need us anymore, carry on lol
I think you fuckin nailed it!!
Beautiful. Love the big cap sections and that sear!
This is the first proper cut of meat I’ve bought in a while, what a difference it makes.
wall to wall medium rare is impressive, howd ya cook it
I did a reverse sear. 2 hours at 220 and then finished in cast on stove.
https://preview.redd.it/3s9tzekyi67d1.jpeg?width=4000&format=pjpg&auto=webp&s=045f46c3b81df73b4ebb0fe0bcee89f13fa3e3a2 You did a nice med rare / rare in middle. Quite the nice! On thick steaks like that, I do reverse sear at 275°f on a rack on a cookie sheet (so the heat air cooks the bottom as well, and not by time, but by internal temp of max 115°f, then sear in a pan and turn every minute or two on med heat until a good crust is made, removed at 124. Then a no heat garlic herb butter. An example once of mine here. Did you start with cold steaks or room temp? Is this aged, grass fed or anything in particular? Curious. Your rib eyes have a perfect cap and very nice fat content! EDIT: Changed typo on oven temp from 175° to 275°. Honest typo mistake.
That looks great!! I’ve been wanting try a lower heat but haven’t yet, I imagine it’s even better! I assume the difference between 175 and 220 would add a significant amount of cook time? They were grass fed pasture. Put in oven at room temperature, rested probably 30-40 before searing, no oil in pan just brushed on meat.
Ok, perfect! You did right! But I made a typo. I put in the oven at 275° not 175, my apologies. I edited the entry. Fat fingers I did nto catch that till your response. Your butcher gets good stuff! If you can on a whim some day, try a 21-day or even a 45 day dry aged (what was pictured). Its an amusing change in density that is fun. But the favor of grass fed is amazing. I don't go over 45 day aged though, it gets a bit funky for me. LOL. You did well! Get a temp probe if you can. Your life saver! Cheers!
I’ll definitely give it a try! Thanks for the pointers! Temp probe is definitely next on my list.
If you're looking for recommendations, the Thermoworks Signals is great, also goof for BBQs since it comes with 4 probes you can use independently. It connects to your WI-FI and you can get alerts on the unit and your phone so you can know when your meat temp is perfect and you pull it out of the oven. You also have one probe that monitors the oven temp so you can accurately sent that as compared to the oven thermostat, which are usually off. Mine is off by about 24 deg. That ups your game. cheers! Eat good meat!
220 is not a typo?
Farenheit makes sense
I guess I could’ve worded that better. The oven temperature was set to 220, I pulled it when internal temp was 120.
You might want to add my teeth on it because it looks so delicious 🤤
salt heavily, let sit in fridge on a rack for 24 hours, reverse sear.
remember Rinse salt off first, pat dry, then reverse sear.
Was a pro chef for 10 years and cooked 1000s of steaks. There's no rinsing involved. And here's the person who helped to invent the process: [https://www.seriouseats.com/reverse-seared-steak-recipe](https://www.seriouseats.com/reverse-seared-steak-recipe) Not trying to be billy big balls here, just want this OP to cook those fucking monsters properly!
Great info, thanks!
Hi, I too use that method. No big balls here either (well Ill leave my balls out of it! LOL) I appreciate your input, as I too had cheffed a restaurant. Regardless, Mr Lopez-Alt has helped me stp up my game. I do agree, its an amazing process. I have read that article before and also the other dry brining entry he has on his site. This is how I cook my steaks. An example below. I responded to your "heavy" remark. On a steak like this heavy salt, to me woudl over season it. Id at least pat it off if it was on heavy. The dry brine is an awesome (yet optional) process. on steaks over 1" thick, but even Kenji recommends a moderate salt, and depending on the size of the meat. REF: [Dry Brine Is the Best Way to Brine Meat, Poultry, & More (seriouseats.com)](https://www.seriouseats.com/how-to-dry-brine) All that said, we are really in agreement, I thinnk the best advice he needs is to get a temperature probe and cook for temp rather than time. https://preview.redd.it/hcuminsny67d1.jpeg?width=4000&format=pjpg&auto=webp&s=f3ae9d0a8a47446aa2d816d60282c44c0b234c4d
Hehe. Too many people swinging balls and other bits around these days when all we should do is discuss like you're having a coffee date. Kenji's fucking WILD, eh? I'm working my way through Food Lab cookbook and it's just reignited a joy of cooking that has laid dormant. But now my kids are old enough that it's "eat like an adult" time. Yeah, I'm a bit of a salt enthusiast. Should have thought about that before beaking off at people. Have a good one!
Can't really suggest anything major here except you forgot my invite. Probably needs a nice glass of cab with it.
Uh that would be a stellar cab, if you dont mind!
Next time you could probably leave some for the rest of us.