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Rib eye-steak

savysavy Posts: 15
Hi guys, just need some few tips how you would cook this bad boy(Just over 1 inch)? Thank you. 

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  • Charlie tunaCharlie tuna Posts: 2,191
    Now i like my steak medium rare- to rare, and looking at the thickness of this steak i think i could get a good sear on both sides without overcooking it as long as it was cold at the start..  Jusy my $.02
  • Hi54puttyHi54putty Posts: 1,872
    I would cook it at around 350 until it is 110 internal, take it off, crank the Egg wide open, wait about 10 minutes and then sear it on both sides for about 30 seconds a side.
    Winston-Salem, NC 
  • EggcelsiorEggcelsior Posts: 13,961
    Reverse sear for edge to edge pink like Hi54putty said. Money every time.
  • savysavy Posts: 15
    Thanks for the info guys. I will try a reverse sear next time Hi54putty. I tried it at 600 degree for 4 min each side, they where very good. 

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  • SmokyArkieSmokyArkie Posts: 65
    I would definitely reverse sear a good thick ribeye! Start off around 220 then pull it off and cover it while cranking the BGE way up. Finish to taste.
  • For thick ribeyes I follow the TREX method. I always get wall to wall medium rare with a nice crust.
  • I agree with reverse sear--I usually cook up on top of adjustable rig indirect at 350 degree dome until about 125 to 130 internal, then pull off, remove adjustable rig and indirect plate, and put in cast iron grate and crank temp to 550 to 600, then sear about 45 seconds to one minute per side, turning 90 degrees halfway each side for nice cross hatch sear marks.

    Also, precooking, I like to rub with kosher salt one hour before cooking, then right before cooking brush with tiger sauce and add Montreal Steak seasoning rub

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