Dry Aged Ribeye for 4, one really fat or two just fat ones?

AprèsSki

I'm going to reverse sear a b'day dinner for some good friends tomorrow night. 

My neighborhood butcher dry ages rib roasts and will cut off as much as needed to order.

Flavor wise, would I be better off with one 3.5 to 4 inch cut or two 2 inch cuts?

TIA

glen in SLC

jeffwit

If reverse searing, I'd go with the two cuts. More surface area for the tasty sear. If roasting, go with the one thick one. 

JustineCaseyFeldown

one is a roast, the other is a thick steak.

searing a four inch 'steak' is problematic.  you'd want to either roast it entirely, or heat it slowly and sear separately.

depends what you want really.  sit down to a roast, or everyone gets their own steak.


flavor is the same really, except for whether you sear or not

AprèsSki

Thank you for the advice. I ended up cooking two dry aged local NY strips, just shy of two inches thick. I grilled them direct at ~550F flipping every 2 minutes. Pulled after ten minutes, let them rest for ten more and then sliced and served with a béarnaise sauce and a few old reds. Everyone, and especially the birthday boy, was happy. For those who question grilling in the winter, it was 20 on my porch tonight.

JustineCaseyFeldown

There are people here who question grilling in the winter?

CTMike

I don't think anyone on this forum will question you for Egging in the middle of winter.