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I have a 2.5 inch thick ribeye any cooking suggestions.
I have never cooked one this big!!! :woohoo:
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
Humphrey Chimpden Earwicker
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
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.
Cook til 120 I.T.Remove,rest enjoy!
I must concur......WAY TOOO DONE
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!
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