Give notes on these ribeyes I cooked I want to learn

Give notes on these ribeyes I cooked I want to learn

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  1. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      next time you have a cut like this lay it on the fat strip in a cold pan, no oil, and slowly warm to a medium heat to render the fat down
      then sear all the sides, and finish with butter baste

      • 1 month ago
        Anonymous

        Would this work in stainless steel or would it just stick and rip apart

        • 1 month ago
          Anonymous

          if you've got a fat strip like OP's, idk how it could stick
          it's basically like a duck breast cooking method, because of the high fat content in the skin, search that to understand what they're doing with the fat

        • 1 month ago
          Anonymous

          Yes but dont wait until the pan is ripping hot. Hold and glide it around the pan while it's heating.

  2. 1 month ago
    Anonymous

    6 minutes each side

    • 1 month ago
      Anonymous

      Flip more often. Makes it so they are medium-rare throughout instead of having a band of well-done on the edges

      https://i.imgur.com/5VzEj8H.jpg

      Give notes on these ribeyes I cooked I want to learn

      >ribeyes
      Those are sirloin/NY strip

  3. 1 month ago
    Anonymous

    Taste was good.
    They were a bit tough, I think 4 minutes/side was enough.
    Also, I did not let it rest, I just cut it open. I think that's when I lost a lot of juice

    • 1 month ago
      Anonymous

      >They were a bit tough,
      then they weren't ribeye.

    • 1 month ago
      Anonymous

      Get a skillet super hot, then toss in some butter, let it melt, sear the steak on both sides, then put it in the oven. That’s how you cook steak

      • 1 month ago
        Anonymous

        >That’s how you cook steak
        if you are poor and don't know how to cook? sure.

        • 1 month ago
          Anonymous

          ok rich boy, tell me how you'd do it

          • 1 month ago
            Anonymous

            NTA but sprinkle salt on both sides and let sit in the fridge for 2-24 hours, then bake at 250ºF for 25 min, THEN sear in the hot, buttered skillet.
            ~ the reverse sear ~

            bonus points for slicing into pieces and mixing into a guac

            • 1 month ago
              Anonymous

              Nice trips and pretty close to my preferred method, but instead of baking I prefer to let the meat just assume room temperature. I don't know how to quite explain it, but it seems to "relax" the meat. I can understand what germophobes would not be keen to try this.

              • 1 month ago
                Anonymous

                I let mine sit on the counter seasoned with kosher salt and coarse pepper for a couple hours til room temp or I remember I left them out. Then I sear it for 2 minutes each side in a cast iron skillet with olive oil (pan too hot for butter). After a 5 minute rest I cut open to reveal it's lukewarm, purplish center. Get pissed cuz I didn't want it that rare but eat it anyway. 8/10 every time.

              • 1 month ago
                Anonymous

                >salt
                😐
                >salt, with israeli tax
                :O

          • 1 month ago
            Anonymous

            well those look like tough cuts of meat and a bit too thick for grilling.

            sous vide at 130 degrees for 8 hours (to tenderize).
            pat dry
            very hot grill
            grill 2 minutes
            rotate 90 degrees
            grill 2 minutes
            flip
            grill 2 minutes
            rotate 90 degrees
            grill 2 minutes
            let rest for 5 minutes
            salt and pepper to taste
            consume

    • 1 month ago
      Anonymous

      Yeah not letting it rest was a mistake, gotta let the fat solidify a bit and the moisture reabsorb. Will make it juicier.
      You might've overcooked it a tad too. This might seem counter-intuitive, but for thinner cuts you actually want higher heat so the crust finishes about the same time as the middle.
      Also looks closer to a strip, which will be a bit tougher.

    • 1 month ago
      Anonymous

      If you were going for medium then it's okay it's a little over medium rare.. The crust is alright, the sear needs work. It's better to cook higher quality cuts rare or medium rare depending on taste, but you can still get a good crust.

      Next time turn the heat on to pretty high, go ahead and use a small layer of olive oil or lard. With the heat on high wait until the oil either smokes (olive oil has a low smoke point) or you can flick some water on it and it should be very very violent. Then turn the heat down to medium. You'll get a nice crust (it shouldn't be black, but brown) and the steak will be cooked. Rare or medium rare is fine.

      Preferably you use a cast iron stove and gas or a good glass top. People meme and joke or whatever but with steaks it actually matter because of heat application and cooking medium heat retention.

      I would eat your steak and not complain, but there's room for improvement

    • 4 weeks ago
      Anonymous

      >They were a bit tough
      There was zero marbling, what grade were they?

      • 4 weeks ago
        Anonymous

        probably select.

  4. 1 month ago
    Anonymous

    Looks like top loin/strip steak.

    • 1 month ago
      Anonymous

      No, it was boneless ribeye, I asked

      • 1 month ago
        Anonymous

        You were fooled, moron.

        • 1 month ago
          Anonymous

          I asked, it's alright

          • 1 month ago
            Anonymous

            That's a strip steak and it's a really shitty one. There's no marbling.

            • 1 month ago
              Anonymous

              I specifically asked ' Is this a ribeye?' And the guy said 'yes'.
              Maybe you are alphabetically challenged.
              Anyway, I wanted an assessment on how I cooked it not what it is.

              • 1 month ago
                Anonymous

                >I specifically asked ' Is this a ribeye?' And the guy said 'yes'.
                he lied that looks like a New York strip.

              • 1 month ago
                Anonymous

                That’s strip steak

              • 1 month ago
                Anonymous

                Anon is right it's a strip steak you not only got scammed but also bought 10oz of fat.

              • 1 month ago
                Anonymous

                >but also bought 10oz of fat.
                that's the only good part of those steaks.

              • 1 month ago
                Anonymous

                You should have your throat slit and be fed to pigs you waste of life.

              • 1 month ago
                Anonymous

                sure, yeah, why not. i wouldnt take affirmative action but yeah i could see it happening

              • 1 month ago
                Anonymous

                Thats an extreme reaction to his mistake. You should seek help. Especially if you're the same anon who has these over the top hate comments to something not nearly that bad

      • 1 month ago
        Anonymous

        this is a very good bit but I am 32 years old and not as easily fooled these days

        • 1 month ago
          Anonymous

          OP here, I am new to steaks, in my family the only beef we ate was in Goulash so I don't really know the cuts very well.
          I trusted the butcher and it seems he either lied or did not know himself.
          Anyways, I am going to order their ribeye pack online and see what comes.
          As for that NY strip I agree it should have cooked for about 3-4 minutes insted of 6, I felt it was a bit tough

          • 1 month ago
            Anonymous

            The butcher could tell you’re a rube and a moron so he fleeced you. Butchers are like carnies. Untrustworthy and will scan you unless you know their tricks.

            • 1 month ago
              Anonymous

              >Butchers are like carnies.
              Where do you live where that makes you believe this statement is true?

              • 1 month ago
                Anonymous

                Butchers have always been dishonest. They sell scraps and off cuts and keep the best for themselves. There’s a long record of butchers being dishonest throughout history and across cultures. I’m not just making this up, it’s something that comes up over and over again in food history.

      • 4 weeks ago
        Anonymous

        Hate to break it to ya this way, but butchers are some of the biggest bloodsucking israelites on earth. Only buy from a butcher if he's your best friend, because they've got 200 different tricks for scamming people, and they probably used half of them on you. You payed for ribeye but got strip steak(notorious for being a low-quality and overpriced cut), and from the look of the marbling you got some shitty select cuts too. That guy scammed you.

        • 4 weeks ago
          Anonymous

          Who are you replying to dumbfrick?

          • 4 weeks ago
            Anonymous

            Butcher detected.

  5. 1 month ago
    Anonymous

    that doesn't look like ribeye. where's the cap? why is it not marbled?

    did you get that at a dollar store?

  6. 1 month ago
    Anonymous

    I get more fat from $5 beef chuck steaks.
    I think the other anons were right whatever butcher or more likely uncaring grocery store worker probably didn't give a frick what it was and would have told you literally anything to get you to stop talking to them.

  7. 1 month ago
    Anonymous

    Definitely a top loin.

  8. 1 month ago
    Anonymous

    doesn't look like ribeye

    • 1 month ago
      Anonymous

      obviously

  9. 1 month ago
    Anonymous

    No marbling at all. The type of meat a gypsy would never eat himself but would try to gyp the law abiding citizen into buying

    • 1 month ago
      Anonymous

      Is that where the verb "to gyp", meaning "to cheat someone," comes from?

  10. 1 month ago
    Anonymous

    Looks fine. Only thing I'd do differently is let it come to room temp. When I say that I mean that. Let it sit for an hour or more until it's no longer cold. I'd also rest it for 5 minutes or so after cooking. I would also use a coarser salt and season with pepper before cooking.

    • 1 month ago
      Anonymous

      Thank you, only decent answer ITT. The rest can go bugger your'reselves

    • 1 month ago
      Anonymous

      polishing a turd eh?

      • 1 month ago
        Anonymous

        If you need to buy the most marbled expensive cut of beef to have an edible steak then you can't cook.

        • 1 month ago
          Anonymous

          listen skippy. I can make any cut of meat tender and edible. but why waste my time when I can just get a good steak right from the start.

          you sound poor.

  11. 1 month ago
    Anonymous

    thats strip steak not ribeye you Black person, just fricking agree with us you fricking moron god damn it

  12. 1 month ago
    Anonymous

    a master troll

  13. 1 month ago
    Anonymous

    OP here.
    This is a picture from the steak store.
    It's CLEARLY the same thing as the OP I posted you visually impaired baboons

    • 1 month ago
      Anonymous

      This pic has a lot more marbling than the OP. Sorry for you bad eyes OP.

    • 1 month ago
      Anonymous

      the bait is too obvious
      I'll give you a pity (you) but try to do better next time

    • 1 month ago
      Anonymous

      that is a ribeye, the one you cooked is clearly strip you babbling homosexual. notice where the fat is on the steak.

    • 1 month ago
      Anonymous

      I want pie for desert

      • 1 month ago
        Anonymous

        needs some cured meats.
        >actual info in a Culinaly thread, not just kneejerk insults
        I am beside myself.
        there are real posters ITT.

        • 1 month ago
          Anonymous

          These look like rocks.

        • 1 month ago
          Anonymous

          GET YE GONE GORON

  14. 1 month ago
    Aunt Bee

    Somebody, once again, got tricked into buying meat from Diamond Jim. “This meat is tough Aunt Bee”

  15. 1 month ago
    Anonymous

    Give notes on this cabbage I cooked. Also I suck wieners.

  16. 1 month ago
    Anonymous

    I am genuineley trying to find what cut I actually bought.
    If it's true that it was striploin, I will order directly online nextime and see what comes when ordering 'ribeyes'.
    I wonder why did the store clerk sold me striploin as 'ribeye'

    • 1 month ago
      Anonymous

      because he was probably not a butcher.

      also who sells un marked meat?

      • 1 month ago
        Anonymous

        He had a beard so why would I assume he was not a butcher?

        • 1 month ago
          Anonymous

          So you just ask a bearded man if it was ribeye he said yea and you believed him? Was he behind the counter? What makes you think he even worked there

          • 1 month ago
            Anonymous

            He had a dirty white tee and a beard, that's a butcher to me

        • 1 month ago
          Anonymous

          your criteria for a butcher to be a butcher is a beard?

          • 1 month ago
            Anonymous

            yeah but it was full of bullshit.

            [...]
            it's like you don't know what google is.

            Reddit post's

            • 1 month ago
              Anonymous

              <begin whiny baby voice>
              reddit post
              reddit post
              <end whiny baby voice>
              grow up.

    • 1 month ago
      Anonymous

      OP is either moron or trolling

    • 1 month ago
      Anonymous

      Ok homosexual thanks for the infograph.
      Now let's assume it's really a NY strip.
      How did I cook it? Good or not? Dumbfrick.

      [...]
      I am actually fuming atm

      Because it comes from the same part of the animal just further down and they just try to play it off like that. It's the same piece of meat attached to the ribs but ribeye is up to the 6th rib and 6 to 11 americans call ny strip or entrecote in Europe. The difference is the cow doesn't have the rib eye cap or spinalis past the 6th rib which is significantly more tender than the eye part so that's why people like ribeye more, also the eye part towards the front is a bit more tender and fattier. Basically ny strip is a leaner version of the ribeye "eye" while also not having the prized cap. You cook it the same, maybe slightly rarer since there is less fat.

      • 1 month ago
        Anonymous

        >t ribeye is up to the 6th rib and 6 to 11 americans call ny strip or entrecote in Europe.
        Rib eye is entrecote in Europe.

        • 1 month ago
          Anonymous

          Really depends on the butcher they mix everything up here depending on country
          Cote-de-boeuff is always ribeye.
          Cote a l'os and entrecote I've seen as ribeye or as ny strip.
          Contrafillet is always ny strip.
          I think it's french butchers that call ribeye entrecote.

      • 1 month ago
        Anonymous

        Actually helpful post.
        I should have cooked it rarer, yes

        • 1 month ago
          Anonymous

          yeah but it was full of bullshit.

          OP here, I am new to steaks, in my family the only beef we ate was in Goulash so I don't really know the cuts very well.
          I trusted the butcher and it seems he either lied or did not know himself.
          Anyways, I am going to order their ribeye pack online and see what comes.
          As for that NY strip I agree it should have cooked for about 3-4 minutes insted of 6, I felt it was a bit tough

          it's like you don't know what google is.

  17. 1 month ago
    Anonymous

    Not ribeye.

    • 1 month ago
      Anonymous

      Ok homosexual thanks for the infograph.
      Now let's assume it's really a NY strip.
      How did I cook it? Good or not? Dumbfrick.

      OP is either moron or trolling

      I am actually fuming atm

    • 1 month ago
      Anonymous

      I have never seen such bad representatives of different steaks in my life. those all look like garbage. there's no fat on any of them.

      • 1 month ago
        Anonymous

        This is the cookiecutter type of post to out yourself as american, a cooklet, low intelligence, immature and possibly autistic.

        • 1 month ago
          Anonymous

          >This is the cookiecutter type of post to out yourself as american, a cooklet, low intelligence, immature and possibly autistic.
          but enough about you.

  18. 1 month ago
    Anonymous

    That ain’t no ribeye. Quit pulling my chain

  19. 1 month ago
    Anonymous

    search "duck confit" to be more exact

  20. 1 month ago
    Anonymous

    legit looks horrible. sorry OP but you got scammed

    • 1 month ago
      Anonymous

      >t. has never seen lamb chops

      • 1 month ago
        Anonymous

        lamb is not beef you dumb Black person

    • 1 month ago
      Anonymous

      I put provolone in my socks at night so they smell like you're sister's crotch in the morning

    • 1 month ago
      Anonymous

      Nobody asked now just KYS

  21. 1 month ago
    Anonymous

    When I cook steak I let them come up to room temperature (like 30-45 mins) and I season with salt and pepper, then I cook in an oiled pan for like 3-4 mins each side, then I plate it and let it sit for a few minutes while I melt some butter and garlic in the pan in which I cooked the steak. Then I pour over the garlic and butter and stuff onto the steak, tbh.

    • 1 month ago
      Anonymous

      >come up to room temperature (like 30-45 mins)
      it can take 2 or 3 hours to come to room temp.

  22. 1 month ago
    Anonymous

    Been cooking steaks pretty much every day for close to a year, here's what I've learned.

    Preferably buy a whole fillet and cut the steaks yourself, 1,5 inches thick. Where I live they cut the steaks too thin, this will leave you very little room for getting a nice crust without overcooking.

    Letting it get to room temp before cooking is bullshit and makes no difference.

    Do however season the steak well before cooking, at least half an hour, preferably the night before. Don't forget to season the edges. If you only have half an hour, add more salt than you would if you were leaving it overnight, since in a half hour the salt will mostly remain on the surface and will fall off when cooking. If you leave it overnight put in in a sealable bag and squeeze out the air, or use a vacuum device. Set your fridge to one of the colder settings.

    Cast iron is best for cooking on a stove (charcoal grill is better than stove). Get it hot enough to start smoking a little but not hellishly hot, otherwise the crust will burn before it's medium rare.

    Don't use butter initially, it will burn if your pan is sufficiently hot. Use ghee or tallow for searing, avocado or olive oil is ok too (don't use extra virgin). Use enough fat/oil to cover the whole pan in a shallow layer.

    Pat the steak dry with a paper towel right before cooking to ensure crust development. Do not use toilet paper.

    Flip every 30 seconds, don't forget to sear the edges. Use a timer. Use tongs. Keep flipping until an even golden brown color is achieved, takes about 3-4 minutes.

    Remove the steak and clean the pan quickly. Then add 35-50g butter and the steak, some garlic and thyme if you want. Baste the steak until medium rare. Pan must be hot enough for the butter to foam and brown but not so hot it will burn.

    Once done, let the steak sit for 5min. Pour the browned butter in a cup and use as dipping sauce if you want.

    • 1 month ago
      Anonymous
  23. 1 month ago
    Anonymous

    That's not a ribeye you stupid fricking gaylord that's a new york shit.

    • 1 month ago
      Anonymous

      No, I asked the butcher who sold it and he said 'yes'

  24. 1 month ago
    Anonymous

    Pan sear in bacon grease. Make sure tour meat is room temperature. Get the pan hot enough to hear it go "tssssssss" when you put it on. 2 minutes. Flip, turn the heat down, and throw butter and thyme in the pan... throw the melted butter over the meat for the duration of your cook. Like 2.5-3 minutes. There you have it, perfect medium rare

    • 1 month ago
      Anonymous

      You did better at explaining it than I did.

  25. 1 month ago
    Anonymous

    I was a butcher for 14 years. This is strip. No part of this resembles ribeye. Nice troll.

    Ps you're fricking moronic

    • 4 weeks ago
      Anonymous

      But do you have a beard?

    • 4 weeks ago
      Anonymous

      Strip = sirloin?

      • 4 weeks ago
        Anonymous

        Mistyped. Striploin and sirloin are 2 different cuts. My bad

    • 4 weeks ago
      Anonymous

      Spill the beans, butcher man. How dishonest were you? Did you keep the spinalis dorsi for yourself and sell morons bad cuts?

  26. 4 weeks ago
    Anonymous

    next time cook over charcoal. you’re welcome

  27. 4 weeks ago
    Anonymous

    Looks like horse meat

  28. 4 weeks ago
    Anonymous

    that's clearly a new york strip steak THOUGH

    • 4 weeks ago
      Anonymous

      Butcher's fault

  29. 4 weeks ago
    Anonymous

    I wouldn't even feed a new york strip to my dog.

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