The optimal temperature for seared ribeye is debated everywhere — what do you guys actually use? I've been experimenting with a two-stage method: hard sear at 500F on cast iron, then pull and tent loosely until internal hits about 132. Some people sw

Opening thread commentary.

Your two-stage method is basically what I land on for anything under 1.5 inches, and it's hard to beat for crust. The reverse sear technically gets you a more even cook across thick cuts but the fat rendering doesn't always develop that same texture because you aren't hitting high heat until the very end when the surface is already set — less browning reaction.

My setup: heavy-bottom cast iron, plenty of oil with high smoke point (avocado or grapeseed), salt and pepper aggressively before it hits the pan. For seasoning specifically, I add a kosher salt rub about 45 minutes before cooking rather than right at searing — gives the surface time to dry out which is what actually creates the