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Calvinjamesscott t1_j66y05v wrote

Overcooked

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Queasy_Ad_5469 OP t1_j66yiyh wrote

By about 10 degrees. First time on a new stove and oven. Carried a ton of heat through the rest

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Calvinjamesscott t1_j66ywr6 wrote

Oven? What is your method? Cast iron pan is the way to go. 3-2 is 100% for me.

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Queasy_Ad_5469 OP t1_j66zm5r wrote

Normally I'd agree but this MF might as well been a roast. At least 2 and a half inches thick. I pulled it at 120 and it ran all the way to 145

Edit: I seared it in a cast iorn casserole for 2 min on each side before putting it in the oven. Internal temp was 60 degrees.

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Infamous_Layer663 t1_j67zdug wrote

You should give reverse sear method a go on the thicker steaks next time. Really does get consistent results

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Queasy_Ad_5469 OP t1_j69dlb1 wrote

I was thinking about smoking it and then searing for the next time. What temp do u recommend pulling it at?

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Infamous_Layer663 t1_j69dzva wrote

That would be excellent. For fatty cuts like the ribeye I enjoy a medium! Usually pull around the 125 F / 52 C mark. After a quick sear I find it’s usually where I like it.

Mind you, this only works for those double cut / thick pieces.

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ReviloOliver2 t1_j672ge5 wrote

This is perfect

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TonyWhoop t1_j677pyi wrote

True. And to each his own. But for that cut, yeah, slightly pink is pretty perfect. Any under would be under to me at least. And it’s a thick cut

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