Looks fantastic 😉
Just curious, when I cook Lion’s mane, it’s often quite watery/produces a lot of liquid on the pan. Do you have any techniques to mitigate this?
DukeGordon on
I like the plating. If I had one suggestion it would be that often a ribeye will be more enjoyable if cooked to medium. It is a much fattier cut than say, a new York or filet. The additional cooking will break down the cut a little more and render additional fat, leaving the meat less “chewy” than if you leave it rare, but it will still be incredibly tender.
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Tre-robbb on
Dish looks beautiful! lots of color, only thing I would say is that it could use some height.
Automatic_Squash on
A little to rare for me but I would still eat it. Looks delicious! Though I always prefer medium rare. Good job!
5 Comments
Looks fantastic 😉
Just curious, when I cook Lion’s mane, it’s often quite watery/produces a lot of liquid on the pan. Do you have any techniques to mitigate this?
I like the plating. If I had one suggestion it would be that often a ribeye will be more enjoyable if cooked to medium. It is a much fattier cut than say, a new York or filet. The additional cooking will break down the cut a little more and render additional fat, leaving the meat less “chewy” than if you leave it rare, but it will still be incredibly tender.
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Dish looks beautiful! lots of color, only thing I would say is that it could use some height.
A little to rare for me but I would still eat it. Looks delicious! Though I always prefer medium rare. Good job!