Cycle 15 - Item 23 28 (Sun) January 2024 Roast Ribeye 3.0 by me at home -Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea- with the Family My second attempt at roast beef (see most recently 15.016 Roast Blade). This time, in lieu o…
6.58 kg - the biggest piece of meat that I've ever handled.
This time, in lieu of blade, I went with ribeye.
Without trimming it, the butcher charged 2,500 won per 100 grams, which came out to 164,500 won, rounded down to 160,000 won.
Would've preferred American beef, but The J Mart only carries imported ribeye from Australia (Hanwoo would be prohibitively expensive, too risky at this experimental phase).
I was disappointed to find no fat cap; I removed the silver skin.
I chose the piece on the right, which looked the most even.
Getting way better at trussing.
Failed, again, sort of. The meat was taken out of the fridge at noon and left on the counter to bring the starting internal temperature as close to room temperature as possible; by 4pm, the thermometer indicated 9 degrees. The meat was placed in the oven at 150 degrees. Aiming for a final internal temperature of 58 degrees, on the lower end of medium rare, recalling the 6 degree carryover last time, my target this time was 52 degrees. Achieving 52 degrees after 2.5 hours (last time, the smaller cut only took 1.5 hours), I took out the roast and let it rest. But the carryover cooking kept going even longer this time, pushing the internal temperature up to 62 - presumably because the bigger volume held more residual heat? So, again, the meat turned out overcooked.
But again, it turned out okay in the end. Even at a solid medium, the meat remained juicy from the internal fat. The meat was bland, as expected, but fine once drowned in gravy. A good meal overall.
No comments:
Post a Comment