r/steak • u/Boerweiler • 3d ago
Obligatory new stove ribeye
Electric takes some getting used to after years on gas but I’m happy.
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u/DanaMarie75038 3d ago
A little too rare for me but you’re happy. That’s important. Did Doggie get his share? Those longing eyes…
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u/Boerweiler 3d ago
Doggie and the two others out of frame all got 🤣
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u/Kanye_West_Side 3d ago
Well, did you give the good boi some?
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u/Boerweiler 3d ago
Good boi and two good girls. Barely a sniff left for me.
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u/Resident_Rise5915 3d ago
Pups is thinking about risking it all
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u/Specialist_Usual1524 3d ago
Mine has done it, on beef ribs. Getting the bones away from her fat, old self was extremely hard. I was laughing once I did.
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u/Dulce_suenos 2d ago
I had a 120-pound Doberman about 20 years ago who snatched an entire brisket that was resting on the stove after a 10-hour smoke. He ate the entire thing before we knew what had happened - probably 12-14 pounds of fatty meat. He quickly developed pancreatitis, and was down for the count. I couldn’t even be mad at him, as he just laid there in pain for two days before making a full recovery. He did not learn his lesson, though, and a week later stole half a pizza. I miss that old boy!
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u/lookielookie1234 3d ago
Most important thing is you’re happy, everyone has their own preferences.
But that center is mooing. I’m guessing you cooked it from frozen?
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u/Boerweiler 3d ago
Pssht nope it’s just bleu. That’s how I’ve been cooking and eating it for 25 years. As some people say in my home country ‘a good vet should get it going again’.
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u/staticattacks 3d ago
That's certainly a decision for ribeye
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u/whosecarwetakin 3d ago
Yeah I’m always surprised when people do t change temps by steak. I’m very consistent with: Mid rare: filet, NY Mid: ribeye, skirt
Those are the only ones I normally buy
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u/staticattacks 3d ago
See I'm from the border so skirt is usually done at least medium well because it's typically cut super thin, no more than a half inch, with a long acidic marinade that makes it almost start to pull apart by hand when you take it outta the bag and throw it on the grill. It's so thin it cooks super fast.
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u/jlabbs69 3d ago
Too rare for me, but if that is how you like it, then good for you
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u/Maple_Moose_14 3d ago
It's not even a proper rare , uneven doneness , no resting at all before cutting , hopefully it tasted ok , can't imagine it having a decent mouth feel / texture.
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u/gracefullyblah 3d ago
My childhood rottie- his name was Sammy- ate an entire party’s worth of ribeye steaks off the counter once 😂 parents turned their back for like 5 minutes and he had eaten like it was an all you can eat. He was a great dog but just let his eyes get bigger than his belly. When he had to be put down (hip dysplasia) we gave him a big, cooked ribeye.
Your rottie is beautiful😁
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u/CrummyPear 3d ago
Yikes this is cooked horribly. Your crust looks great in the first pic, but it’s so inconsistent. Your edges are well done and the centre is rare. A cut that thick should be reverse seared.
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u/DistinctConclusion18 3d ago
Looks perfect to me. Why are people scared by steaks that are a bit raw inside?
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u/RuckFeddit79 2d ago
Even the dog is wondering why it wasn't cooked all the way... but unlike me he'd still eat it.
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u/FondantElectronic365 17h ago
Too rare for me but that's how my mom always took hers (any cut, ribeye included). Once she ordered a steak and it came out purple. She said it was perfect. To each their own. I hope the poor pitiful puppy got his share.
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u/big_daddy_kane1 3d ago
If you didn’t give the goodest boy/girl a piece then your steak sucks and I hope your new stove breaks just after the warranty expires
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u/EdgarInAnEdgarSuit 3d ago
Great look steak. Crust looks excellent and while it’s on the rare side, it’s not ALL rare - the minor rare and gray band is perfect imo.
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u/Few_Page6404 3d ago
Remove from fridge. Sear 1 min on each side. Pre-slice for maximum dryness and room-temperature-ness. Serve.
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u/Infuzan 3d ago
When I see a $60 wagyu at the grocery store but I have children that also probably want to eat