Ribeye steak

Glad to hear you liked it.


But, in my world a ribeye at 160 degrees is a crime punishable by castration.

I like my 2" thick ribeyes seared on a very hot grill on both sides. No more cooking required. Usually end up close to medium rare.

A 160f ribeye?
Get thee from me satan!

Each to his own i guess!

dick

quote:

Originally posted by corwin1968:
....It's now back in there with a goal of getting it to "medium" which is 160...

I'm with Dick on this one, 160 for a ribeye?

I see all sorts of temp ranges for what "medium" is (see info below) so I say go with what works for you, if you want 160, go for 160.

Me, 140 is medium, 160 is well done.

But here's an example from Smoky Hale (you know how much I think of him) and "his" temp ranges.



Very Rare 130˚F. Red Pretty Cool Center
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Rare 140˚ F. Red Medium Center
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Medium
Rare 145˚-150˚ F. Red Warm Center
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Medium
Done 155˚-160˚ F. Slightly Pink Mostly Hot Center.
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Medium Well
Done 165˚ F. Light Gray Hot Center.

I agree that a grill is preferable for steak but unfortunately, that isn't an option right now.

The 160 was a bit overdone but the 140 or so when I first took it out was still basically raw.

I'm new to all this so I'm still working on figuring out a few simple things like ribs (getting there quickly) and chicken breasts (I think I'm on the right track). This weekend I might try a pork butt which is probably the main reason I bought the smoker.

"Basically raw" is how my ribeyes are after they are seared on both sides on a very hot grill. Alot of people eat their quality cuts of beef this way.

quote:

Originally posted by GLH:
"Basically raw" is how my ribeyes are after they are seared on both sides on a very hot grill. Alot of people eat their quality cuts of beef this way.

I call it "Pittsburgh" or "Black and blue". And it's the only way my steaks are done without massive bitching.

I bought one of the Charbroil Commercial infra reds a couple of weeks ago for times when I don't have time for charcoal to burn down. I was suprised at how well it works, and I'm really happy with it.

I've been able to cook thick pork chops on it, get the internal temp on them up, and they are still juicy. I used to have to brine them to get anything similar.

When it comes to beef though, a good outside sear on both sides and put it on the plate. For years my Dad wouldn't let me sit at the table with him when we had steak. He's legally blind now and says what he can't see doesn't bother him.

I stopped by the commissary yesterday and they had choice Black Angus sirloin for $2.89 lb. I had them cut me threeof them about 2" thick. Guess what I'll be eating the rest of the weak.

quote:

Originally posted by ezgoin:
For years my Dad wouldn't let me sit at the table with him when we had steak. He's legally blind now and says what he can't see doesn't bother him.

My grandpaw was the same way!


The only time it's ever REALLY been a problem was on first dates. I had to change my schedule to get as much as I could as quickly as possible with those gals.