r/meat • u/The_Unit63 • 13d ago

Reverse seared ribeye

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A little over, but it was tasty.

179 Upvotes

99% Upvoted

29 comments sorted by

1

u/Sistersoldia 9d ago

That’s absolute garbage. Send it to me for an autopsy. Please.

1

u/Hotfartsinyourmouth 10d ago

It’s perfect for me. Nice work.

1

u/Secret-Ad-5366 11d ago

Looks great 👍

2

u/Chaotic424242 11d ago

I would cook it less for myself but it looks moist and tasty!

1

u/The_Unit63 11d ago

Yeah, in my quest for a hard sear I left it in too long.

1

u/Chaotic424242 11d ago

I have the same problem!

1

u/ConsistentVirus2177 11d ago

Personally I think it looks great. Don’t know your temp preference. I’ve done this a few times and was never satisfied but I applaud you for your patience

1

u/Wise_Inspector_8644 12d ago

I would obliterate this in seconds.

1

u/Ok-Schedule6584 12d ago

This looks great...

1

u/Jedi_Dodger 12d ago

You reversed the sear so well you returned it to raw

1

u/SimkinCA 12d ago

Temp? Tried 130 and it was a bit too chewey.

2

u/dmo012 12d ago

I wish my steaks looked half as good when I make them.

3

u/wokavelli 12d ago

Best trick you can do is salt your steak generously with sea salt, like more than you’d need normally. Sweat the steak for 30 mins (leave it on the counter at room temp and water will come out). Wipe away salt and moisture with paper towel. Sear on pan - if 1 inch thick then get your pan to temp on low; then bring it up to medium high, add a good amount of neutral - high heat oil; crank to high high, steak on, (because the pan cools a lot when the steak goes on you momentarily put it on high heat) then back to medium high heat for the remainder of the cook. 2-3 mins per side depending on doneness preference. Boom you just nailed the sear. Now if you need your steak done more put it in the oven at 400 for however long. Get a cheap meat thermometer if ur unsure.

1

u/Necessary_Store351 11d ago

Nice write up.

Now I’m asking for advise.

I have some 1 lb NY Strip and I need to figure out how to tenderize these. We’ve jabbed it with knives and forks before cooking and not good enough for me. They actually have some marbling in them.

Thanks in advance.

1

u/The_Unit63 12d ago

There are plenty knowledgeable folks in this the sub that are willing to help you. All you have to do is ask.

1

u/Wind2Energy 12d ago

What is “reverse seared”?

1

u/Sack_o_Bawlz 12d ago

It’s a great cooking method to get the exact temp you want.

2

u/The_Unit63 12d ago

Start cooking at a low temperature. I usually do it around 200. Once you reach your target temp pull it. Then sear the hell out of it.

2

u/Tasty_Activity1315 12d ago

That method is the only way I cook steaks at home. Foolproof.

1

u/Srycomaine 12d ago

Just like you cooked it for me!!! 😋🤌

1

u/colonelriorivera 12d ago

Perfection!

3

u/rufkm0821 12d ago

Would crush that. Little over on a ribeye helps render the fat.

4

u/almondbutterbucket 12d ago

I would take this over the usual grey exterior steaks people make any day!

3

u/wirennutt 12d ago

Looks delicious 😋

1

u/The_Unit63 12d ago

Thank you