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USDA Prime Ribeyes

Reverend BSBReverend BSB Posts: 157
edited 5:01AM in EggHead Forum

USDA Prime ribeyes 2 inches thick. Seasoned with EVOO, Himalayan salt, fresh cracked black pepper, fresh chopped thyme and rosemary. Mine is also dusted with Mexican habanero powder. I am going to sear them on the Mini at high heat, then pull them out for a rest, then put them back on with my new Mini Woo Ring and pizza stone to cook them to Med Rare indirect (my wife hates char).


  • pcipci Posts: 249
    They sure look good. See them at Costco but out of my price range. They say only 2% of the beef in US is prime. Guess that's why its so costly.
  • Reverend BSBReverend BSB Posts: 157
    Only 14.99 a pound at my local deli. Amazingly tender, juicy, and flavorful. And the sear/indirect method worked perfectly, it's now going to be my go to method for thick steaks. Love the Mini Woo!
  • Rezen73Rezen73 Posts: 356
    Looking forward to getting my miniwoo next week!

    The raw steaks look awesome. Not much better than a thick cut of prime dry-aged beef, seared then roasted to perfection. Mouth is watering thinking about it :D
  • alex_aalex_a Posts: 17
    How hot do you get the egg to cook them via indirect? Same temp as to sear?
  • Rezen73Rezen73 Posts: 356
    Really depends on your personal preference... however for the steak I did on my mini last week, check out this post for details/pics/etc.

    basic rundown: 750F sear @ 90 seconds per side; 425 roast @ 4 minutes per side. This was for a 2" thick NY Strip.


  • Reverend BSBReverend BSB Posts: 157
    Thats about what I did. Came out perfect.
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