>how it started
>brine for 12 hours
>where we’re at
>cook at 225 until 122
Just waiting for it to cool before searing it. What do you guys think so far?

This was the last one I made, a bit too medium for my taste with a lot of grey area. Hopefully this one will do better.

>>21408044 (OP)
Good timing, I just finished doing almost the exact same thing. Go lower on the temp if you can, my oven does 175 and I use that. 122 final temp seems high. I've done 110-115 and it comes out overdone. I pulled at 105 today, but I also did 3 minutes total of searing (30 seconds a side, 5 flips) on a 550F+ cast iron.
If you are doing 750+ over coals or something you can probably get away with a high final temp and a much quicker sear.
Looks great so far, but all the time/temps will depend on how thick and how you are cooking it.

>>21408058
Gonna do 1 minute a side at high heat with one flip. That’s after a 45 minute rest. With me luck anon. Good luck!

>>21408062
Did 45 seconds on both sides.

>>21408121
What do you think? Not a big fan of the silver skin being left in. Going to have a talk with my butcher. Overall slight too rare, I think I’ll pull around 125-126 next time. Overall it’s good, but not perfect. I think the last one was a bit better. But that might be due to the cut.

>>21408121
What do you sear it in

>>21408133
looks unseasoned

>>21408390
it's steak

>>21408133
Little rare for me on the plate but would be awesome to dip in a cheese fondue

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>>21408047
>with a lot of grey area
Probably too hot in the oven or whatever your using for the main cooking part.

>>21408044 (OP)
The last few ribeyes I've had I smoked at 225 till barely rare then finish on the blackstone with herbs garlic and butter searing the fuck out of it.

>>21408133
>Not a big fan of the silver skin being left in. Going to have a talk with my butcher.
Getting rid of the silverskin from that area before cooking will need a surgeon lol.