u/Lower_Dragonfruit_43

Long time lurker, first time poster.

I reverse seared this ribeye - local butchers, a little under 2 inches thick.

I dry brined for about 17 hours in the fridge, just used himalayan pink salt.

Put in a 120c oven until internal temp of 47c (Bluetooth thermometer), rested for about 30 mins loosely covered under foil. Started the sear when internal temp was at about 50c.

Sear was in a ripping hot stainless steel pan with avocado oil. Did 30 seconds a side until about 57c. Rested again, but reached around 63c during the rest.

Was aiming for medium-rare and ended up medium-well, so definitely should have pulled it sooner from the sear. Still really tasty though!

Any feedback, advice, and tips welcome!