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Question about bone-in ribeyes

Irish SmokerIrish Smoker Posts: 14
edited 7:24AM in EggHead Forum
I used to post here frequently, but have been gone for a few years. I come seeking advice, I know I can always count on you guys. [p]My future sister in law hosted a program at Fleming's, the Morton's/Ruth's Chris type division of Outback last night. As she was leaving the resataurant, the manager gave her a doggy bag of two beautiful, bone in ribeyes, each about 20-25 ounces. The meat is beautifully marbled.[p]I'm thinking that i want to cook them at high/moderate temp, Around 500 degrees until they are medium rare. What do you all think? Or should I sear then back down on temp.[p]Thanks In advance


  • Irish Smoker,[p]If they are about 2 inches thick, follow the linked instructions. With these instructions, those steaks will be better than the ones you had at the restaurant. No doubt about it. You can add some Dizzypig cowlick or raising the steaks and they will be even better. [p]Ed[p]ribeye2.jpg
  • dhuffjrdhuffjr Posts: 3,182
    Irish Smoker,
    Interesting to know where Flemings roots are, there is one opening a mile or two from my house shortly.

  • BigfootBigfoot Posts: 154
    Egginator ,[p]The T-Rex methos is GREAT for these - IMHO these are the BEST steaks on the planet.[p]Yummmm-O

  • dhuffjr,
    I'm not sure of their roots, but they are owned by Outback. The place is just outstanding. Great steaks, wine list etc. Be sure and try their Mac n cheese side dish. It's unbelievable!
    And I'm not sure if it's corporate policy or just this location, but the one in Nashville is entirely smoke free.

  • Egginator ,
    That sounds great. Thanks for linking that.
    I'll let ya'll know how they turn out.

  • dhuffjrdhuffjr Posts: 3,182
    Irish Smoker,
    Ohio just passed a law so the one by me will be as well.

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