[homemade] ribeyeSubmitted by Queasy_Ad_5469 t3_10n4nfq in food
Infamous_Layer663 t1_j69dzva wrote
Reply to comment by Queasy_Ad_5469 in [homemade] ribeye by Queasy_Ad_5469
That would be excellent. For fatty cuts like the ribeye I enjoy a medium! Usually pull around the 125 F / 52 C mark. After a quick sear I find it’s usually where I like it.
Mind you, this only works for those double cut / thick pieces.
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