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2.34 lbs Cowboy Cut Ribeye (pics)

edited June 2013 in EggHead Forum

Last nights cook. 3-4 inches thick.  Reverse sear.  I wished I had cooked it at 300 rather then 400 before the sear. The edges were medium-well.  Never cooked anything like that before. I'll be honest, too much meat for just me. I shared it with my wife.

***For scale purposes, that's a MBGE.

  imageimageimage

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

Comments

  • r270bar270ba Posts: 763
    ^:)^

    Man you suck and I love you all at the same time!
    Anderson, SC
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  • SaltySamSaltySam Posts: 322

    By my calculations, that is a 37oz chunk o' beef.  No shame in sharing that.  Unless you're John Candy, and you're tackling the Old 96'er. 

    A cowboy ribeye is scheduled to be my birthday meal on Tuesday.  I'll be going with a slightly smaller version though...about 1.5lbs.  I will not be sharing it, but I doubt I'll finish it in one sitting.

    What internal temp did you cook to before you seared it? How long at 400?

    LBGE since June 2012

    Omaha, NE

  •  

    SaltySam said:

    By my calculations, that is a 37oz chunk o' beef.  No shame in sharing that.  Unless you're John Candy, and you're tackling the Old 96'er. 

    A cowboy ribeye is scheduled to be my birthday meal on Tuesday.  I'll be going with a slightly smaller version though...about 1.5lbs.  I will not be sharing it, but I doubt I'll finish it in one sitting.

    What internal temp did you cook to before you seared it? How long at 400?

    I usually remove the steak between 115-120, then sear around 600 for 45 seconds to a minute per side until internal temp reaches 135.  It usually heats up 6-8 degrees more while resting.  The wife likes her steak somewhere between medium rare and medium.  Usually it doesn't take all that long to reach 115-120, but that beast was on there a long time.  Probably 15-20 minutes before I pulled it and opened the egg up.  Another note to consider is my steak was still cold when I put it on the egg.  I think a room temperature steak would have improved the cook.  Best of luck on your cowboy ribeye and happy b-day. 

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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