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edmorel

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Lord Flashheart

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I was hosting a dinner party last week, feeding four people, so went with a nice big ribeye (the Northern Spanish kind) and a supplementary fillet mignon. Some glamour shots:
If it's not too much hassle - could you explain what you did here.
 

te0o

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If it's not too much hassle - could you explain what you did here.
The ribeye was about 1.1kg (2.4lbs) and the fillet 0.45kg (1lbs). Reverse-seared both, taking the ribeye out of the oven at about 41C and the fillet at 36C. Lower than what is usually recommended when reverse-searing but I like it as it allows me to keep them on the pan longer, between 2 and 3 minutes. So I seared them on a cast iron pan for that amount of time, adding butter and thyme+rosemary after the first minute, and then I let them rest - 15 minutes for the ribeye, 10 minutes for the fillet. Final temp about 54/55C for both.
 
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beargonefishing

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Forgot to take more than one picture, but the dry aged steak was fantastic.
20240227_174645.jpg
 

Omega Male

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I see gradient. And you need a pawicure. 6.5/10.
 

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