Thread title
i been cooking it on my stove and its easier to get the meat right with a thin one
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07-19-2022, 10:00 PM #1
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07-19-2022, 10:06 PM #2
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07-19-2022, 10:42 PM #3
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07-19-2022, 10:48 PM #4
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07-19-2022, 11:44 PM #5
Itâs probably easier to get it right with a thin one, however once you master the skill to perfectly cook a thicker one that should be a lot better imo.
Try to get a feel for the timing on a thicker one and get to know your pan/stove (or grill). For a ribeye I like to turn it only once in total, leave it be. High heat to get a crust, turn 30-60 secs in, lower the stove and then only turn it once after the initial turning for the crust.
Rendering the intramuscular fat is the most important thing with a ribeye.
Stay safe OP.ส็็็็็็็็็็็็็็็็็็็( ͡° ͜ʖ ͡°)_ส้้้้้้้้้้้้้้้้้้
*Admirer of the "Arts" Crew*
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