FRENCH Ribeye FILET BOT MET 2 1/2" Thick wide display


FRENCH Ribeye FILET BOT MET 2 1/2" Thick

Elliot Bernstein photo
Elliot Bernstein
90 custom cooks


About this Custom Cook

2 1/2" thick steaks are perfectly cooked from frozen to medium rare, about 134° interior doneness. If you prefer your steak more done, I have included the option to continue the cook (see below).

A Bone-in Ribeye, 2 1/2" thick, approximately 1 3/4lbs, 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 steak 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 steak 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 steak, it will be quite hot so take care handling the steak. When you connect the temp sensor to the Brava, do it carefully as the interior is extremely HOT.

I have only tested this cook with grass fed extra thick steaks. They are leaner than typical supermarket steaks so they tend to cook faster. I suspect many here will need to increase the cook time by 5%-10% or more to get a perfect exterior crust unless you are using a grass fed steak. Try it the first time without any time adjustment.

DO NOT use this cook with steaks thinner than 2 1/4", I have other cooks posted for thinner steaks for steaks.


This cook gives the outside top and bottom surfaces of your meat a delicious genuine thick crust without overcooking the interior, keeping your meat 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 steaks to about 135°.

I recommend you ONLY use PREMIUM quality THICK steaks. If you want great tasting steaks, always ONLY use only premium quality THICK meats! I recommend ribeyes for this cook only. I have not tested it with other steaks


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 steaks.
Season the ghee/oil with a generous amount of salt and if you enjoy pepper, add some as well. After you place the frozen steak on the tray, season the top of the steak with a generous amount of salt (pepper is optional).


Place the frozen steak 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 20 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 20 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. Using a temperature probe, carefully check the interior doneness. Remember, the tray will be very, very hot.

If the interior doneness is within 5-10 degrees, place it on a plate, cover it, and let it rest for a few minutes. You should not need to cook it any more. I don't always have to add additional cook time to my steaks.

If the interior doneness is more than 10 degrees of your target doneness, you will need to cook it a bit longer. To finish the cook, place your steak(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 steak. 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 meat. Be patient!

The interior temperature will be displayed on your screen. The temp will rise slowly. The cook will end once the interior temperature reaches about 133°. Carefully remove the steak and enjoy (the temp will likely rise a couple of degrees more), OR if you want the interior temperature done a bit more, simply press the start button. The temperature will rise slowly. Remove the steak when the temp is as desired. The cook will automatically end after 30 minutes if not stopped by you.