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The Water Cooler
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How to Pan Fry USDA Prime Ribeye
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<blockquote data-quote="_CY_" data-source="post: 3417709" data-attributes="member: 7629"><p>your analysis is right on the money!</p><p></p><p>115f internal before cooking after 2min or so depending on thickness, HOT skillet finishes at internal temps about 125f if you like it medium rare. my son cooks it for one minute per side and calls it med rare. I'd call that rare ..</p><p></p><p>pic of another cut cooked to about 125f internal from same 19lb whole ribeye with zucchini squash.</p><p>about 1 1/2in thickness before cooking</p><p><img src="https://i.postimg.cc/QtdpMrFB/DSC09370.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Frankoma pottery purchased at old Frankoma factory before it burned down</p><p><img src="https://i.postimg.cc/wjD5f2KB/DSC09368.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>just before plating</p><p><img src="https://i.postimg.cc/y6rTkWX7/DSC09366.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="_CY_, post: 3417709, member: 7629"] your analysis is right on the money! 115f internal before cooking after 2min or so depending on thickness, HOT skillet finishes at internal temps about 125f if you like it medium rare. my son cooks it for one minute per side and calls it med rare. I'd call that rare .. pic of another cut cooked to about 125f internal from same 19lb whole ribeye with zucchini squash. about 1 1/2in thickness before cooking [IMG]https://i.postimg.cc/QtdpMrFB/DSC09370.jpg[/IMG] Frankoma pottery purchased at old Frankoma factory before it burned down [IMG]https://i.postimg.cc/wjD5f2KB/DSC09368.jpg[/IMG] just before plating [IMG]https://i.postimg.cc/y6rTkWX7/DSC09366.jpg[/IMG] [/QUOTE]
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How to Pan Fry USDA Prime Ribeye
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