Bone In Ribeye Steaks

bigdogk9

I had a ribeye loin cut today with bone in. They are one inch thick and end up being 13 of them. I've been on forum for long time but have never posted much although I'm on it every night getting ideas from others. I have 2 xl's and 1 small egg. Any suggestions on how to cook them would be greatly appreciated!!!!

buzd504

With a camera, IMO.

JohnInCarolina

This recipe is for boneless but I think it would work very well for bone-in: http://eggheadforum.com/discussion/1158232/new-ribeye-cook-from-adam-perry-lang-book

Little Steven

Hot tub them my friend. Ah guaronteee

bigdogk9

I bought dizzy pig shakin the tree, raising the steaks, and pineapple head at the egg dealer the other day. I just don't want to mess these up!!!!

HDumptyEsq

Little Steven said:

Hot tub them my friend. Ah guaronteee

You must be old enough to remember Justin Wilson!!

henapple

All at one time?

bigdogk9

I'm gonna do 6 tomorrow night!!!

henapple

Reverse sear. .

Little Steven

henapple said:

Reverse sear. .

Little thin for that bud.

Little Steven

HDumptyEsq said:

Little Steven said:

Hot tub them my friend. Ah guaronteee

You must be old enough to remember Justin Wilson!!

I thought that was Chef Paul Prudhomme

Eggcelsior

I'm with LS.

shtgunal3

I have a large and a small. When I do steaks I season with a Montreal steak seasoning. I get the small up to about 700-800 and sear the $hit out of them. Go about 90 seconds aside rotating half way through, or don't rotate it doesn't matter on taste . Just for appearance. After searing both sides I take them off the small and throw them on the preheated (300-325) large egg and finish to desired internal temp. Let rest for about 10 mins before cutting.

bigdogk9

Thanks for all the suggestions.

RLeeper

What temp do you like your steak cooked to? I would go with the ninety second sear on both sides.

buzd504

Little Steven said:

HDumptyEsq said:

Little Steven said:

Hot tub them my friend. Ah guaronteee

You must be old enough to remember Justin Wilson!!

I thought that was Chef Paul Prudhomme

wrong

bigdogk9

I like a medium but the wife and girls like well down which hurts my feelings!!!! They also use A1.

JohnInCarolina

bigdogk9 said:

I like a medium but the wife and girls like well down which hurts my feelings!!!! They also use A1.

bigdogk9

http://i1310.photobucket.com/albums/s651/dawedding1980/ab0457a0d5415d59bc5684389f7d612c_zps7f3431cc.jpg

Doc_Eggerton

Darn it, no in-process pics.  Most steaks cooked at one time for me.  Two tier, raised direct, at 400.  EVOO and Montreal rub.

bigdogk9

I've got more pictures!!!! Just learning to post pictures so taking me a bit!!!!

Doc_Eggerton

shtgunal3 said:

I have a large and a small. When I do steaks I season with a Montreal steak seasoning. I get the small up to about 700-800 and sear the $hit out of them. Go about 90 seconds aside rotating half way through, or don't rotate it doesn't matter on taste . Just for appearance. After searing both sides I take them off the small and throw them on the preheated (300-325) large egg and finish to desired internal temp. Let rest for about 10 mins before cutting.

I have done very close to the same thing on the XL, with lump just piled up in the back and an indirect zone in the front.

billyray

bigdogk9 said:

I had a ribeye loin cut today with bone in. They are one inch thick and end up being 13 of them. I've been on forum for long time but have never posted much although I'm on it every night getting ideas from others. I have 2 xl's and 1 small egg. Any suggestions on how to cook them would be greatly appreciated!!!!

Not sure I understand. The rib primal only has 7 ribs, how did you get 13? Are some of them boneless? Also the rib primal and the loin primal are 2 separate pieces. From the short loin you get New Yorks and filets if you bone it out or t-bones and porterhouses if you leave the bone in. I guess if had the rib primal and loin primal sliced up you would get that many.

bigdogk9

I had a ribeye loin cut today with bone in. They are one inch thick and end up being 13 every night getting ideas from others. I have 2 xl's and 1 small egg. Any suggestions on how to cook them would be greatly appre None are boneless. But I honestly can't answer your question. I told the butcher what I wanted and I got 13 bone in rib eyes!!!! Not sure I understand. The rib primal only has 7 ribs, how did you get 13? Are some of them boneless?