shell loin steak too thick?

fishlessman

coscos had some huge sirlion (shell loin) steaks, about 3.5 inches thick. would it be best to cook the whole thing trex style, cut into halves of 1.75 inches thick trex style, or cook more like a rib roast. ive never seen anything cut this thick and still labelled steak. any suggestions

mollyshark

fishlessman,[p]The only time I've seen a steak that size is in the ribeye world where they are called Cowboy Ribeyes. They have the large hunk of rib attached and run about 18-20oz each. How much do your honey's weigh? I've done them and cooked them straight Trex as if they were any other ribeye...albeit a little longer![p]You could try that or cut them in half. I don't think I'd do them as a roast.[p]mShark

fishlessman

MollyShark,
these are about 27 ounces. im thinking sear then rest then 350 to finish. i am going to have to sear all sides though, they are almost as thick as they are wide.

mad max beyond eggdome

fishlessman,
go with my trex sear rule of thumb. .. 30 seconds of nuclear sear for each 1/2 inch thickness . . so for 3 full inches, just sear for 3 minutes per side, then rest, then dwell at 350 - 400 till desired doneness inside. ..i'll bet you'll be ok. .. .i sure wouldn't turn them into 1 1/2 inchers. ...