ive got a 1 pound ribeye but no pan that is oven proof, how do i prepare this to perfection?

ive got a 1 pound ribeye but no pan that is oven proof, how do i prepare this to perfection?

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  1. 4 weeks ago
    Anonymous

    It is fine as is.

    • 4 weeks ago
      Anonymous

      ok wolfman calm down

  2. 4 weeks ago
    Anonymous

    slice it

  3. 4 weeks ago
    Anonymous

    just post whatever you already did so the thread can die

    • 4 weeks ago
      Anonymous

      I just took it out of the fridge to get to room temp, this thread is genuine. Can I sear it in a pan and then transfer it to a tray in the oven to finish? Will that frick it up?

      • 4 weeks ago
        Anonymous

        do the opposite.

      • 4 weeks ago
        Anonymous

        Or you could oven it at very low temp until it gets to 110 or so and then sear it

        Or broil it

        Or just cook it in a pan it'll be fine

      • 4 weeks ago
        Anonymous

        If your pan is not oven safe, it's probably unable to get hot enough to properly sear.

        • 4 weeks ago
          Anonymous

          it just has a shitty rubber anti slip handle that i worry about

          • 4 weeks ago
            Anonymous

            definitely reverse sear by cooking to 110-115 in and oven that's anywhere from 225-300 degrees. take it out and let it rest while you get your pan up to temp, then sear it.

            • 4 weeks ago
              Anonymous

              will do this

            • 4 weeks ago
              Anonymous

              will do this

              >cooking to 110-115 in and oven that's anywhere from 225-300 degrees. take it out and let it rest while you get your pan up to temp, then sear it.
              i believe you're supposed to let it get up to a higher temp if you're gonna let it rest inbetween baking and searing

      • 4 weeks ago
        Anonymous

        >room temp
        at most, it'll go up like 5-10 degrees lmao. you'd have to leave it out for like 8 hours for it to get up to room temp

      • 4 weeks ago
        Anonymous

        Why not just cook it entirely in the pan on the stovetop?

        • 4 weeks ago
          Anonymous

          Too thick, obviously.

  4. 4 weeks ago
    Anonymous

    Grill it

  5. 4 weeks ago
    Anonymous

    How thick is it, anon?

  6. 4 weeks ago
    Anonymous

    Everyone itt is moronic, it’s a 1lb ribeye, just cook it on the fricking stove. (Medium) High heat, 3-4 minutes a side and it’ll be fine.

    • 4 weeks ago
      Anonymous

      You've never cooked a thick steak lmao

      • 4 weeks ago
        Anonymous

        1 lb ribeye isn’t that thick, it’s like 1” at most.

        • 4 weeks ago
          Anonymous

          Enjoy your unevenly cooked meat.

          • 4 weeks ago
            Anonymous

            Lol you’re trying too hard if you need to fire up the oven and take more than an hour cooking a singular 16oz ribeye for yourself. I’ve never had an issue cooking ~1” steak in a stainless or cast iron pan on the stovetop, maybe you’re too moronic to get it right or your stove is too shitty to keep up. Sous vide sound pretty your speed might want to look into that.

            • 4 weeks ago
              Anonymous

              This is not acceptable.

              • 4 weeks ago
                Anonymous

                That looks a bit bigger and thicker than a 16oz steak. I’m not saying reverse sear is wrong, just pointless and a waste of time for a steak that size. I’d just grill it personally but I’m not sure if OP has access to one, and it’s a lot of charcoal for just one steak.

              • 4 weeks ago
                Anonymous

                I think your butcher is mislabeling the meat and saying it weighs more than it does.
                pic related is 1 pound exactly

              • 4 weeks ago
                Anonymous

                That doesn’t do anything, there’s no sense of scale you just took a top down picture. I’d still cook that stove top no problem. If it is a bit thicker just turn down the heat once you got a good sear on both sides and flip every 20-30 secs for a couple of minutes and you’ll be good to go.

              • 4 weeks ago
                Anonymous

                Like I said, enjoy your unevenly cooked steak. That's a great way to end up with a layer of medium well between the sear and the medium rare center.

              • 4 weeks ago
                Anonymous

                Like I said, enjoy your unevenly cooked steak. That's a great way to end up with a layer of medium well between the sear and the medium rare center.

                actually never mind, looking at OP's image here

                https://i.imgur.com/I09OvFH.jpg

                well I ended up with a perfect medium rare that is super juicy and flavorful, the fatty bits are just the right texture too. well worth the money. thanks pals.

                he definitely could have just cooked it in the pan entirely lmao

              • 4 weeks ago
                Anonymous

                >he definitely could have just cooked it in the pan entirely lmao
                (I did)

              • 4 weeks ago
                Anonymous

                see

                your pan wasn't hot enough

              • 4 weeks ago
                Anonymous

                i dunno the end result tastes amazing

              • 4 weeks ago
                Anonymous

                I'm sure it tastes fine, but it would taste a lot better with a decent crust.

              • 4 weeks ago
                Anonymous

                ill try again next time!

              • 4 weeks ago
                Anonymous

                Good attitude.

              • 4 weeks ago
                Anonymous

                you really only have to bump up your temperature one level, or half a level to get a good crust. glad you figured out how to cook a pan steak anon

              • 4 weeks ago
                Anonymous

                That doesn’t do anything, there’s no sense of scale you just took a top down picture. I’d still cook that stove top no problem. If it is a bit thicker just turn down the heat once you got a good sear on both sides and flip every 20-30 secs for a couple of minutes and you’ll be good to go.

                it was a bit under a pound, 0.85 i guess

  7. 4 weeks ago
    Anonymous

    Do you own a microwave?

    • 4 weeks ago
      Anonymous

      >using a microwave

  8. 4 weeks ago
    Anonymous

    well I ended up with a perfect medium rare that is super juicy and flavorful, the fatty bits are just the right texture too. well worth the money. thanks pals.

    • 4 weeks ago
      Anonymous

      your pan wasn't hot enough

  9. 4 weeks ago
    Anonymous

    A lodge cast iron skillet is $15 and will outlive you

    Alternatively you could saute it, reverse sear isn't necessary

  10. 4 weeks ago
    Anonymous

    Salt pepper. Some butter. Maybe thyme and rosemary if you have some. Fry the thing up. I wouldn't even bother with the oven.

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