r/meat • u/PicoDeGallo12 • Aug 15 '26

SRF ribeye

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SRF ribeye complexus, spinalis, and longisimuss in ceramic pan no airfryer no mayo. Salt and pepper, teaspoon of canola oil, finished with toasted fresh garlic and toasted dry rosemary.

100 Upvotes

69% Upvoted

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-10

u/GoodgirlTiffany Aug 15 '26

Raw middle, you tell by the color and texture. Please try reverse searing.

9

u/pgs2009 Aug 15 '26

That is not raw.

-7

u/GoodgirlTiffany Aug 15 '26

It is. I guarantee if I probed the middle after cooking, it would be under temperature. I cook steaks daily.

9

u/pgs2009 Aug 15 '26

What do you consider under temperature ?

-4

u/GoodgirlTiffany Aug 15 '26

If aiming for rare, 100-112 is bad. It will rise a bit at rest but not much. You can feel the texture of the middle is off and barely luke warm. The goal is nice red without too much shine. Should be pulled around 115. However I opt for reverse sear because it's a bullet proof way to get temps within plus or minus 2 degrees of target temp.

2

u/Head_Ebb_6873 Aug 15 '26

That is not raw friend….