My dinner tonight.
What's the best way to cook a thick ribeye steak?
Toss it in a slow cooker with some cheddar cheese and milk
rare
reverse sear
season well on both sides with salt and pepper. one teaspoon per side of s + p then pan fry it with some grapeseed oil then put in a glob of butter and baste it with the butter until it's medium/medium well done
>>7798336
>classic image.jpg
>>7798336
>best way to cook a thick ribeye steak
try cooking it. and put some of that sprinkly flavor stuff on top. it will be pretty good.
Vac sealed with s&p and thyme.
Water bath set to 129F.
On to the sprouts.
>>7798399
>129F
Don't temperatures below 130 promote botulism growth?
>>7798409
not underneath ping pong balls
>>7798399
What are those white things and what are they for?
>>7798417
insulation and evaporation and table tennis
>>7798417
ping pong balls. Keeps the water from evaporating and insulates the water bath
Sprouts + olive oil + s&p
400F oven
>>7798409
I don't think the 1f is going to make a world of difference, family.
>>7798438
If I don't survive, tell my wife hello
>>7798437
Roasted brussel sprouts are so good
>>7798437
I never see cute little mesh sacks of brussel sprouts at my grocery store : [
Making a honey sriracha sauce to drizzle over the sprouts
Happy Father's Day to me
>>7798537
looks pretty shit
>>7798541
Rare / medium rare.
May look like shit, but it's pretty fuckin delicious. Enjoy your tendies, plebs.
>>7798549
nah ill just do what i always do and cook my ribeye in a fucking hot pan with butter to get that nice crust yours is sorely lacking and then cover it in mushrooms and onions
also thats not thick thats a normal fucking cut steak
>>7798549
how did you make that sriraicha honey sauce? just mixed 2 parts of honey and a part of the hot sauce? it didnt seem to combine that well with the brussels sprouts
>>7798566
3 parts honey, 1 part sriracha, dash of rice wine vinegar. It coats the sprouts and gets in between all the leaves.
>>7798493
>sriracha
please fuck off
>>7798549
What a fucking waste of money.
>>7798537
holy shit dude, you do realize you are supposed to sear the steak after being taken out of the sousvide....how fucking stupid are you
>>7798586
No need to be rude, friend. You can't tell that I seared it?
40 seconds each side. I don't prefer a crusty sear.
Drinking pretty hard so I just skimmed the thread.
Did OP sous vide that steak?
OP, when you sous vide something and it's finished, you can sear the shit out of it and develop a better taste.
Better sear next time, but otherwise looks alright.
Sprouts look good. Hope you oiled and garliced them with a little bacon grease. Top with a little fresh grated parma reggiano and it's god tier stuff.
>>7798604
>fucks up the sear
>no, seriously guys, i prefer it like this
>>7798604
>No need to be rude, friend.
Where do you think you are? This is a Ja/ck/ level of fuck up
I've never cooked a steak before and am considering giving it a try. How do I avoid OP's transgressions? Can I cook an acceptable ribyeye with a stainless steel frying pan? Teach me, /ck/.
>>7798623
Well it was a delicious fuck up :^)
>>7798624
use cast iron, take it out 20-30 minutes before you cook it to get it to room temp.
>>7798624
Actually heat the fucking pan.
>>7798642
Why would you want the cast iron at room temp?
>>7798650
Frying pan was in 400F oven the whole time while the sprouts were cooking
>>7798563
Ive always brushed mine in olive oil and grilled it 5min each side. Thick cut 20-24oz for the medium rare goodness.
>>7798537
what the actual fuck did you boil that??
>>7798653
anon meant take out the steak out of the fridge 20-30 minutes before cooking.
