Quote:
Originally Posted by midiwiz
it's over done.
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I know it looks overdone in the pic, it wasn't. It's only cooked to 120 degrees internal. The pic definitely made it look darker than it is, so I agree it looks overdone. I see that in a lot of my meat pics.
Funny thing is I find NY Strip to be overdone at a much lower temp than ribeye. I can bring ribeye to 135 and it's still medium rare. Strip is a bit firmer steak and 120 is enough to bring it to medium rare.
My smoked rib roast looks more done than it actually was also...
And this ribeye steak also looks more done in the pic than it was. I just suck at pictures. LOL. To my credit, you aren't getting a sear on a steak like that at most steakhouses.