What you have there is a select single ribeye steak from the chuck end. It ways around 1.75 to 2.50lbs and is approximately 2-3 inches thick.
A steak this thick is not going to cook in 8 minutes. It would come out way to rare. For most steaks around 1.5 inches thick, this method would work. But for that thick steak you have there, i would Finish it on the oven rack at 325 for about a half hour catching the drippings for au juis.
Good video none the less. Grapeseed oil is I good tip. Are there other oils that handle high heat well?
check out my cooking instructable.. Beef Florentine Pinwheels
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