In-oven thermometer and thin-ish cut boneless ribeye

[fldhkybnva]

I have recently become a fan of rib eye after my first bone-in cowboy steak a few weeks ago. I did a simple pan sear, finished in the oven and enjoyed a plate of utter carnivore bliss. This past weekend I was in the mood for some beefy goodness and picked up another rib eye but decided to go with the boneless. It wasn't as thick, perhaps 1.25-1.5 inches but I assumed that the same preparation would work as well. I had a feeling when it was cooking that it was taking a bit longer than I would expect but the thermometer was so right on last time that I didn't worry too much but when I cut into it it was seriously overcooked for my liking. Luckily, it was a rib eye and so the flavor alone made up for the temperature issue and it was still delicious but I'd like to figure out what I did wrong. I will likely just by the ginormous bone-in next time, but wanted to see if I could troubleshoot as I think it's probably a simple fix or recommendation from someone with a few more boneless rib eyes under their belt. I inserted it from the side parallel to the surface of the meat and pan, but is it likely that the thermometer was not inserted into the center of the meat but rather closer to the surface of the meat and thus not reading the correct temperature? It was definitely thick enough that it needed some time in the oven, but my thermometer has been accurate for near everything else that I use it for so I assume it's an issue of placement.

[ipsedixit]

Thin steaks -- be they ribeye or not -- do not do well with the sear-oven approach.

This is especially true when you let the meat come to room temp. If you just *have* to sear-oven bake your steaks, stick it in the freezer for about an hour before cooking. This will retard the cooking process but still allow you to get a nice char-crust.

Better just to sear, and let the meat rest. If your pan is hot enough when you sear it, more likely than not the internal temp will reach 115 on its own.

[fldhkybnva]

It was thin-ish as in thin on the rib eye spectrum when compared to a double cut bone in rib eye but thicker than the size of the usual NY strip or sirloin that I'm used to cooking. It was at least 1.25 inches and probably 1.5 inches. I usually just pan sear most steaks which are an inch it seems like in this case you're dead on and that my pan was actually screaming hot and cooked it to medium rare with a sear on each side. Thanks for the tip!

[meatn3]

I hate to go off topic, but you don't have a contact e-mail in your profile...

I've been reading your posts with interest. Many of the situations/explorations you have been coming across are time/temperature related.

I highly recommend Timing Is Everything: The Complete Timing Guide to Cooking by Jack Piccolo. It is out of print but I do see it in used book stores from time to time. This book is small but answers every timing question I've ever had. It is the number one book out of my 100's of cookbooks that I would want if stuck on a desert island!

[fldhkybnva]

Thanks

[fldhkybnva]

Is the many you refer to the posts about the oven temperature and now the thermometer? Sorry, I just didn't remember posting so much about that but appreciate your book suggestion nonetheless.

[meatn3]

No criticism meant at all. You are covering a lot of ground, impressively, and I keep thinking "s/he would really find this book incredibly useful!"

:-D

[fldhkybnva]

Oh, none taken at all. It has been added to my wishlist. I am currently in the middle of Harold McGee's On Food and Cooking so if it's anything in that scientific, logical, explanatory realm I'm all in.

[meatn3]

It is largely just time tables. Broken down by cut, size, cooking method, temperature.

[fldhkybnva]

I bought this book a few weeks ago and forgot to post back. It's great! Very simple and straightforward and gives you a general idea to work with which is very helpful! Thanks for the recommendation.

[juliejulez]

This might sounds silly, but was the tip of the thermometer clean? I had an issue like this not too long ago and upon close inspection, my thermometer was a bit dirty with something. Once I gave the probe part a good scrubbing with soap and hot water, it was reading accurately again.

[fldhkybnva]

Not silly, in this house more insane things have been true. Yea, it had been cleaned from the night before though I usually do a wipe with a wet papertowel to avoid getting water on the unit itself. I'll give it a good scrub just in case as I don't think we do that much, well more than a swipe or two.

[juliejulez]

Yeah I know w/ mine I usually just wipe it down with a towel, but this time it had something hard on it... no idea what. Worth a shot anyway :)

[fldhkybnva]

I gave the probe and tip a nice clean with soap and and water, used it last night and it worked like the champ that I know it is so either it was dirty or just having a bad day or suffered misplacement with the overcooked steak but likely was dirty. Thanks for the tip.

[Terrie H.]

Curious as to what temp you set it for?

[fldhkybnva]

I like between rare and medium rare so it was set at 115F. I inserted the thermometer and it initially read 68 and slowly climbed as I would expect. My instinct eventually took over, albeit too late, and I took it out at 110F and it was not far from nearly well done.

[Terrie H.]

It does sound like there was a thermometer malfunction here, for whatever reason. FWIW, ribeye is my favorite steak so I cook it often, and I have learned to judge the doneness by touch over time. Sounds like you are developing a good idea of timing and will be able to judge for yourself going forward with a little practice just by pushing on it.

[fldhkybnva]

Yea, I had never had one until recently as mentioned above but love steak. Boy, what did I know!! I haven't been eating steak, until I met Mr. Rib eye. The fat always scared me away as it seemed inedible, but I guess I forgot my basic chemistry lesson that it oozes into the muscle to create flavor while also supplying the lovely charred fat bits that I love to gobble. Yea, it definitely felt too long, but I gave in to the thermometer which I should never do. I had an opposite incident with an old thermometer which for some reason got mixed back into the current supply which kept reading a high temperature for chicken breasts even though it'd only been a short while and it was consistent so I went with it. It didn't feel right and I knew better. As I consumed the first 1/4 of the plate, the chicken just felt odd and bordering on raw but I kept going. Eventually I got up to look in brighter light (dim lighting since I was watching a movie) to discover that the inside of the chicken was completely uncooked. Note to self, follow your instincts in the kitchen.

[Terrie H.]

From all your posts, it sounds like you are learning to cook very well. It is worth learning how to push on different meats to judge their doneness. Won't work for big chunks of meat, but a pork chop, steak or chicken breast, it is a good technique to learn.

[Tom34]

I am a steak fanatic and cook mostly over screaming hot lump charcoal in a big green egg. I use time, 3/5 first side, 2/5 second side but final judgement is always the finger press. Once mastered it will never let you down.

[Tom34]

My wife and kids all prefer the strips but all this talk about the old 109 Rib has me drooling. A butcher friend bones out a lot of ribs and I buy the whole 7 bone rack of beef ribs from him and smoke them over just lump charcoal.......my god are they rich and good.

[letsindulge]

Was it pulled cold from the refrigerator prior to you cooking it? Or maybe the screw on your instand-read thermometer loosened causing it to become un-calibrated?

[fldhkybnva]

Nope, it had been at room temperature for a good 60 minutes or so which is what I usually do. I guess I'll check the thermometer. I used it the night before and it was fine so maybe I jostled it.

[jaykayen]

Trust your instincts a little. If it feels too long, check it.

[fldhkybnva]

Yup, I think that's the lesson here.