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The Water Cooler
General Discussion
How to Pan Fry USDA Prime Ribeye
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<blockquote data-quote="tRidiot" data-source="post: 3417609" data-attributes="member: 9374"><p>This was my thought exactly, pretty nice sized filet on there.</p><p></p><p></p><p></p><p>Should have probably come out about MR, I am guessing. 2-3 minutes on each side in a screaming skillet after cooking to 115ºF will get you right about there. That is indeed quite rare if you eat it at that temp, in fact 115ºF is a really true blue rare. The skillet will bring it up to medium rare in a really short period. Matter of fact, I don't know how long he did it on each side, but I would say from the look of that crust and NOT burning the garlic, I'd guess he easily got to medium rare. If it were super screaming hot enough to get that crust in less than a minute (which would have left it on the rare side) he'd have had burned garlic and butter.</p><p></p><p>That's my semi-amateur analysis, anyways. lol</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3417609, member: 9374"] This was my thought exactly, pretty nice sized filet on there. Should have probably come out about MR, I am guessing. 2-3 minutes on each side in a screaming skillet after cooking to 115ºF will get you right about there. That is indeed quite rare if you eat it at that temp, in fact 115ºF is a really true blue rare. The skillet will bring it up to medium rare in a really short period. Matter of fact, I don't know how long he did it on each side, but I would say from the look of that crust and NOT burning the garlic, I'd guess he easily got to medium rare. If it were super screaming hot enough to get that crust in less than a minute (which would have left it on the rare side) he'd have had burned garlic and butter. That's my semi-amateur analysis, anyways. lol [/QUOTE]
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How to Pan Fry USDA Prime Ribeye
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