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Cooking & Baking
Related: About this forumGrilled Rib Eye Steak: Reverse Sear and Thermal Principles
If there were a President of Steaks, itd be the rib eye. Theres something special about the cut, with tender, well-marbled meat that smells somehow better than any other steak. Its a great way to celebrate anything: Fathers Day, Independence Day
Dinner. In todays post, well be showing you how you can get the best results when grilling this amazing cut, and well also talk about one of the best ways to top it: homemade compound butter.
This rather expensive steak is one you really dont want to mess up by overcooking. To eliminate any chance of that cardinal food sin, you should cook your steak by the reverse sear method.
https://blog.thermoworks.com/2017/06/ribeye-steaks-smoked-reverse-seared/This rather expensive steak is one you really dont want to mess up by overcooking. To eliminate any chance of that cardinal food sin, you should cook your steak by the reverse sear method.
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Grilled Rib Eye Steak: Reverse Sear and Thermal Principles (Original Post)
Major Nikon
Jun 2018
OP
Soxfan58
(3,479 posts)1. Just took the ribeye out of the freezer
Thanks
Turbineguy
(37,345 posts)2. Excellent!
I'm in.
flamin lib
(14,559 posts)3. It's called sous vide.
Seal in a bag, submerge in constant temperature bath at 128f (my preferance) for half hour or so and dear in a very hot skillet. Perfection every time.
Substitute chick steak and cook for 12 hours and you've got a great low cost steak worthy of compound butter.
Major Nikon
(36,827 posts)4. Sometimes I do it that way
I also sometimes start in the smoker and finish on a hot skillet. A little bit of hickory smoke on a rib eye is quite nice.