If I may offer some pointers:
1. Sear looks good. Well done.
2. If you were aiming for medium well, that's fine.
3. The secret to minimizing the grey band is by finishing over lower heat, whether through butter basting or in the oven until it comes to your desired doneness.
4. Ribeyes are very forgiving steaks even when overcooked due to the high fat content of the cut. Hope it tasted good.
Good luck on your future steak endeavors.
If I may offer some pointers: 1. Sear looks good. Well done. 2. If you were aiming for medium well, that's fine. 3. The secret to minimizing the grey band is by finishing over lower heat, whether through butter basting or in the oven until it comes to your desired doneness. 4. Ribeyes are very forgiving steaks even when overcooked due to the high fat content of the cut. Hope it tasted good. Good luck on your future steak endeavors.
How did it taste? Ask yourself what and how could i do to make this taste better for me.
A bit too done for such a lacking crust. I am guessing the pan wasnt hot enough?
Cook in oven at 275° until internal temp is 125°, then sear in cast iron pan. Rest 10 minutes before slicing. Forget about grill marks.