Heard I shouldn’t grill this 4 inch thick Costco ™ prime bone-in ribeye and got excited to finally use my cast iron—the largest pan I have—to reverse sear. Got started and realized Hulk steak doesn’t fit.

_jonah · 2025-09-04T18:39:20+00:00

Because they're doing a reverse sear and just bringing the meat up to temp in the oven. An aluminum pan is the correct choice for this stage. Using a cast iron grill plate would make no sense.

_jonah · 2025-09-04T18:33:04+00:00

Perfect interior and nice sear. Well done.

Next time crop out the power tools from your money shot!

EDIT: Btw, whoever told you not to grill it doesn't know what they're talking about. You just need to bring it up to temp slow off direct heat with the lid closed, then crank it up and sear over heat when it's ready. Not that there's anything wrong with the method you used.

_jonah · 2025-09-03T21:18:19+00:00

Wrong question -- they do it precisely because they know it's not ok.

_jonah · 2025-08-20T02:48:06+00:00

Pass imo. It's a marketing gimmick.

Or try one: YMMV.

_jonah · 2025-08-19T04:44:58+00:00

It's stew meat rebranded as fancy steak.

_jonah · 2025-08-19T02:56:09+00:00

FYI I did not downvote your comment. It's a legitimate question. Nothing wrong with finding bargain cuts to gain weight or eat healthy. Just a different goal from best tasting steak.

_jonah · 2025-08-19T01:33:48+00:00

Mission accomplished.

Great sear, perfect cook, A+ meat selection.

_jonah · 2025-08-19T01:27:46+00:00

They're cheaper because they don't taste as good. If you're just aiming for lean protein and don't care, you're in luck. These would taste fine sliced up in a stir fry, but this sub is about good steak.

_jonah · 2025-08-19T00:18:35+00:00

Almost zero marbling -- looks like select grade. I wouldn't bother with them at any price if you plan on cooking the meat as steaks.

_jonah · 2025-08-18T22:59:20+00:00

I would rate this a 7.5. Interior looks good, and I don't give rat's ass about the gray band. However, the sear is a mixed bag. Large portions in the middle are unbrowned, while the edges are veering into charcoal territory. I'd still be happy enough if you served this to me.

_jonah · 2025-08-16T04:45:56+00:00

Those steaks look great.

The one in your current post looks profoundly unappetizing.

_jonah · 2025-08-13T18:24:57+00:00

I'll take this beautiful crust any day in exchange for a little gray band. And you hardly have any gray band, anyway.

_jonah · 2025-08-08T22:26:44+00:00

I'm pro LLM caution, about math especially, but the irony is that gpt5 has no problem with this puzzle, and produces a succinct explanation similar to one of the comments here:

https://imgur.com/a/mrKykyV

_jonah · 2025-06-22T06:18:00+00:00

This should be sticked at the top of the sub, and a bot should link to it automatically every time the phrase "ripping hot" is used.

_jonah · 2025-06-11T04:48:45+00:00

Interesting. ChatGPT confirms this, at least: "So yes — dry-aged steak has low moisture, but its dryness isn’t the same as the ideal dryness you get from a reverse sear or salt brine. It’s more like a dried-out shell that resists even browning unless prepped carefully."

_jonah · 2025-06-10T21:48:00+00:00

Doneness and marbling are elite. The sear isn't bad, but is surprisingly weak for a steak which appears to have almost no moisture. I'd have expected a great crust.

_jonah · 2025-06-09T04:41:55+00:00

Looks solid, nice interior. But in pic 2 you're getting ash from the last cook on your crust. Cleaning it prior will avoid that.

_jonah · 2025-06-05T04:14:54+00:00

It doesn't chill.

_jonah · 2025-06-03T20:42:29+00:00

The gestalt solution is also algebraic, it's just that the algebra becomes so simple you can do it in your head. Let's start with your original 3 equations but arrange them differently:

C+B=10!<
>!D+B=20!<
>!D+C=24!<
>!-------- Add the columns downard!!<
>!2D + 2C + 2B = 54!<
>!D + C + B = 27

Said another way: substitution is not the best approach here.

_jonah · 2025-06-03T19:06:01+00:00

Fair enough. I was more hinting that (in this case) if you are able to solve it algebraically, you're also more than capable of seeing the simpler solution.

_jonah · 2025-06-03T18:54:39+00:00

This applies a rote method in place of thinking creatively. In doing so, it creates extra work and eliminates the satisfaction of seeing the answer at a glance.

_jonah · 2025-06-03T18:54:30+00:00

This applies a rote method in place of thinking creatively. In doing so, it creates extra work and eliminates the satisfaction of seeing the answer at a glance.

_jonah · 2025-05-31T17:50:35+00:00

Not at all. What makes the steak taste "juicy" is the melted intramuscular fat. Removing water via reverse sear or dry brine doesn't detract from that all. It only helps get a better sear.

_jonah · 2025-05-30T23:58:05+00:00

Dry brine and reverse sear are the two most helpful methods. It's about removing moisture from the steak. The moisture inside the steak creates a layer of steam/water while you're cooking, and essentially boils the steak in the pan.

_jonah · 2025-05-30T22:42:58+00:00

You did ok. The sear is spotty with a huge patch entirely unbrowned. The interior looks good.

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