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The Water Cooler
General Discussion
How to Pan Fry USDA Prime Ribeye
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<blockquote data-quote="Parks 788" data-source="post: 3417432" data-attributes="member: 14646"><p>That looks fantastic. I wish you would have shown a cut to see the doneness of the meat. I would have thought 115 would be awfully rare for me nut don't know how much the reverse sear cooks it further. Going to have to try this. What i like almost more is the Frankoma. my wife and I collect the chit out of Frankoma pottery and especially like the boots. We probably have 20 boots and 50+ pieces of Frankoma pottery. Just love everything about this damn thread!!! <img src="/images/smilies/new/Thumbup3.gif" class="smilie" loading="lazy" alt=":thumbup3:" title="Thumbup3 :thumbup3:" data-shortname=":thumbup3:" /></p></blockquote><p></p>
[QUOTE="Parks 788, post: 3417432, member: 14646"] That looks fantastic. I wish you would have shown a cut to see the doneness of the meat. I would have thought 115 would be awfully rare for me nut don't know how much the reverse sear cooks it further. Going to have to try this. What i like almost more is the Frankoma. my wife and I collect the chit out of Frankoma pottery and especially like the boots. We probably have 20 boots and 50+ pieces of Frankoma pottery. Just love everything about this damn thread!!! :thumbup3: [/QUOTE]
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How to Pan Fry USDA Prime Ribeye
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