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ribeye

HotwingkingHotwingking Posts: 183
edited November -1 in EggHead Forum
I have a 2.5 inch thick ribeye any cooking suggestions.
I have never cooked one this big!!! :woohoo:
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Comments

  • BigABigA Posts: 1,157
    cook direct at 500, depending on how well done you like it, sear for around 90 sec a side, then i shut down the grill and leave on for 5 min, cooks mine to meduim - to meduim well, most people on here are going to tell you that is way to done, but thats what i do B)
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  • HotwingkingHotwingking Posts: 183
    Cool thanx!!! B)
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  • with a really thick steak like that, cooking by searing alone will give you a charred exterior and a lot of "well done" surrounding a small medium-rare interior.

    best approach is to divide and conquer.

    a steak that thick is really a small roast. sear it, and separately roast it. or roast it, and then sear it.

    see here for a coupla-few different approaches to the same problem
    >>> Trex/Xert/hot-tubbing
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  • BigABigA Posts: 1,157
    stripstike - is right, i thought that said 1.5inch sorry you are going to want to cook them a little longer with the egg shut down, again depending on how you like your steak.
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  • HossHoss Posts: 14,587
    Cook til 120 I.T.Remove,rest enjoy! :)
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  • HossHoss Posts: 14,587
    I must concur......WAY TOOO DONE ;)
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  • HossHoss Posts: 14,587
    Just cook it.400 dome til 125 I.T. works! ;) Don't overcook it.Youn can always throw it back on a couple minutes for the squimish, but you cannot uncook anything. Always pull steak @ 120,rest,serve! B)
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