My dinner tonight

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

yuk. Is this a thing?
I like it medium rare, but willing to try rare. Never had a rare steak this thick before. What temp should I set my immersion circulator to?

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

>classic image.jpg

Sorry, homie. My oven is gonna be occupied with some Brussels Sprouts I'm roasting.
You want a timestamp, nigga?

...

>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.

>129F
Don't temperatures below 130 promote botulism growth?

not underneath ping pong balls

What are those white things and what are they for?

>classic image.jpg

insulation and evaporation and table tennis

ping pong balls. Keeps the water from evaporating and insulates the water bath

Sprouts + olive oil + s&p
400F oven

I don't think the 1f is going to make a world of difference, family.

If I don't survive, tell my wife hello

Roasted brussel sprouts are so good

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

looks pretty shit

Rare / medium rare.
May look like shit, but it's pretty fuckin delicious. Enjoy your tendies, plebs.

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

nice sear lmao

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

3 parts honey, 1 part sriracha, dash of rice wine vinegar. It coats the sprouts and gets in between all the leaves.

>sriracha
please fuck off

What a fucking waste of money.

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

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.

>fucks up the sear
>no, seriously guys, i prefer it like this

>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, Veeky Forums.

Well it was a delicious fuck up :^)

use cast iron, take it out 20-30 minutes before you cook it to get it to room temp.

Actually heat the fucking pan.

Why would you want the cast iron at room temp?

Frying pan was in 400F oven the whole time while the sprouts were cooking

Ive always brushed mine in olive oil and grilled it 5min each side. Thick cut 20-24oz for the medium rare goodness.

what the actual fuck did you boil that??

user meant take out the steak out of the fridge 20-30 minutes before cooking.