THICK Bone-in Ribeye.....Decisions, decisions.

SoCalWJS · September 2016

I was visiting the In-Laws down in San Diego over the weekend when we went to Costco to pick up some tri tip to grill on his gasser when something caught my eye. Instead of the usual weekend "Fish" display in the attended display, they added some Beef to it. Cut up beef ribs and what they described as dressed "Prime Bone-in Standing Rib roast" (or similar). They were all single bone and MASSIVE. A thin one (relatively speaking) caught my eye.

Image: https://us.v-cdn.net/5017260/uploads/editor/5x/i4ak5b5kvld8.jpg

Came in at 2.2 pounds and measures about 2 and 1/4 inches thick.

Gotta make a decision on how I want to cook this one. Reverse sear indirect on the BGE til about 115, then seared on the pit over Red Oak is my plan at this point.

I'll continue to sip on good wine and nibble some cheese while I ponder this one.

Happy Labor Day!

Stormbringer · September 2016

Hope the wine is as good as the steak.

Gamecockeggman · September 2016

You had me at " Thick bone-in ribeye"

SoCalWJS · September 2016

Stormbringer said:

Hope the wine is as good as the steak.

Opolo 2012 Concerto. Aged smoked Gouda.

Stormbringer · September 2016

So ... yes

. Did you smoke the gouda in the egg?

Space_City_Egger · September 2016

Luckily for Houston Eggers...that is a perm. station. You can choose from 3-4 different cuts, including the tomahawk you chose. In addition, usually an assortment of mussels, clams, shrimp, crab and lobster tails. We do surf and turn monthly...

Good choice, you won't be sorry.