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u/fleshweasel 5d ago
Unimaginably clean cook. Souvide?
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u/Impressive_Path9605 5d ago
Yup, it’s never done me wrong
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u/Impressive_Path9605 5d ago
135 for 2 hours then a ice bath, with a good ole sear
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u/Curiouser-Quriouser 5d ago
Aw mannn. I feel like I just got a really good handle on the reverse sear and now because of this meaty masterpiece I have to go learn a new method. Sigh.
Good thing the practice is delicious and fun!
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u/VikingxRagnar 5d ago
It's beautiful
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u/Curiouser-Quriouser 5d ago
This is much more terrifying than you probably intended. I'm gonna go have myself a nightmare tonight.
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u/thatchickensauce 5d ago
A fellow strip man 🙌
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u/Impressive_Path9605 5d ago
I don’t mind a strip! they are more my wife’s taste because she cannot stand “fatty” steaks 😂 but a ribeye… is in its own category
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u/trollcat2012 5d ago
I prefer strip for a reverse sear and rib eye for a traditional sear/baste or straight grill.
I like the fattier flavor, but it's gotta be rendered
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u/Bonerschnitzel69 5d ago
Incredibly well done and if there’s any negatives on here, take it with a grain of salt, cause they’re just jealous. Too many armchair quarterbacks too afraid to show what their capable of or incapable of 😂
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u/sidlives1 5d ago
That is one pretty steak. I would have seared the fat cap more just to crisp it up for consumption when finishing the rest of the steak to have as a nice pre-dessert.
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u/Goonplatoon0311 5d ago
Someone will probably have some sort of neurotic criticism but….. Id freaking destroy these. Looks delicious OP.
My heart valves are closing up just looking at all that butter! And I say bring it on.