Ribeye, Galbi, 88°

Cook Ribeye as “Galbi” until the centre reads 88 degrees. The mark to keep is 88°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Cook Ribeye as Steak to 88° at the centre. Plate as Galbi. Angle 2: check thickness before the clock. At the butcher, open Ribeye so the slip shows 88° first, 88 next, and “Galbi” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Ribeye, 88°, 88, then “Galbi”. When the thermometer is done, look again only at 88° for Ribeye and leave 88 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Galbi with 88 at the butcher before you close 88° for Ribeye. Cook Ribeye as “Galbi” until the centre reads 88 degrees. The mark to keep is 88°.