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Queasy_Ad_5469 OP t1_j66zm5r wrote

Reply to comment by Calvinjamesscott in [homemade] ribeye by Queasy_Ad_5469

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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