Pork 1.5" BERKSHIRE Bone-In "Ribeye'  Style Chop wide display


Pork 1.5" BERKSHIRE Bone-In "Ribeye' Style Chop

Elliot Bernstein photo
Elliot Bernstein
90 custom cooks


About this Custom Cook

1 1/2" thick BERKSHIRE Bone-In "Ribeye' Style Chop are perfectly cooked from frozen to, about 145° interior doneness.

A Pork 1.5" BERKSHIRE Bone-In "Ribeye' Style Chop approximately 1 1/2 lbs, evenly cut will give the best results.

This cook needs the temp sensor, a metal tray & a glass tray, & is a fully manual cook.

You will need to flip your chop about 1/3 the way through the cook and will be prompted to do so. Then about 2/3rds the way through, you will be prompted to remove the metal tray, place the chop in the center of the glass tray, insert the temp sensor, place the tray in the Brava, top level, and then connect the temp sensor to the Brava.

When you insert the probe into the chop, it will be quite hot so take care handling the chop. When you connect the temp sensor to the Brava, do it carefully as the interior is extremely HOT.

DO NOT use this cook with chops thinner than 1 1/2".

THICK chops and especially thick Berkshire chops will ALWAYS COOK AND TASTE BETTER - this is a fact!

This cook gives the outside top and bottom surfaces of your meat a delicious genuine thick deep brown crust without overcooking the interior, keeping your chop extremely juicy! The exterior of both sides will have a deep brown color as in the photo and will have tremendous flavor and the interior of the steak will be very juicy. The cook is 'tuned' to cook chops to about 145°.


Spread a very thin coating of oil over the entire tray. For best results, I recommend only using ghee made in your Brava. This will make cleanup of the tray a lot easier after the cook completes.

Place a generous amount of ghee or a similar oil of your choice (with a high smoke point) across the center area of zones 1 & 2 where you plan to place your chop.
Season the ghee/oil with a generous amount of salt and if you enjoy pepper, add some as well. After you place the frozen chop on the tray, season the top of the chop with salt (pepper is optional).

Place the frozen chop right from the freezer horizontally in the center of zones 1 & 2 of the metal tray directly on the seasoned ghee The exact position is not critical.

Place the tray in your Brava, bottom level. Start the cook.

After about 15 minutes, you will be prompted to flip the meat. Flip it over keeping the meat in about the same position on the tray. Restart the cook. It takes about 15 minutes to finish the 2nd side.

Once the cook completes and the 2nd side is cooked, the Brava will pause. Using a high quality heat resistant glove, carefully remove the tray from the Brava. Remember, the tray will be very, very hot.

To finish the cook, place your chop(s) in the center area of the glass tray, zone 2. The exact position is not critical.

Next insert the Brava temperature probe into the chop. Slide the glass tray into the top level of the Brava. Carefully connect the temp sensor to your Brava. Remember, the interior of your Brava will be quite HOT so do it carefully. The temp sensor's cord does not need to be tucked in under the rail as you are normally would.

Close the door to your Brava. The green light will be flashing. Press the start button. This portion of the cook may take about 5-20 minutes depending on the interior temperature of your chop. Be patient!

The interior temperature will be displayed on your screen. The temp will rise slowly during this next segment of the cook. The cook will end after a 10 minute rest completes. This rest begins automatically after the interior temperature has reached 135°. Your chop will be approximately 145° doneness when the cook completes. Carefully remove the chop and enjoy.

The exterior top and bottom should have a deep brown flavorful crust and the interior will be extremely juicy tender and slightly pink in color.