How to cook Fred Flintstone size Steaks?

Laserlarry

These are the thickest bone-in rib eyes I've ever bought, they remind me of the opening for the old cartoon show (1.75 to 2.00 inches thick).  They are for New Years eve. I'm thinking of doing a reverse sear, cooking at 350F for maybe 20 minutes to 125F internal, removing and making the coals red hot for a 1 to 2 minute sear. I'm interested in how others would cook these. I'll be posting more photos after the cook.

bgebrent

Reverse sear.  Yep.

lousubcap

Reverse sear for the win-but I would run the initial cook at no more than about 250*F on the calibrated dome.  Treat 'em like a rib roast and go for the wall-to -wall even finish. Take 'em to within 5-8 *F of your finish temp then sear them off.   Key is the desired finish temp.  

SciAggie

What @lousubcap said. Winner winner. 

Mattman3969

lousubcap said:

Reverse sear for the win-but I would run the initial cook at no more than about 250*F on the calibrated dome.  Treat 'em like a rib roast and go for the wall-to -wall even finish. Take 'em to within 5-8 *F of your finish temp then sear them off.   Key is the desired finish temp.  

Gotta go with Cap on this one but will add let the protein rest atleast 20-25mins between the roast and sear   

DoubleEgger

I’d reverse sear one of them and caveman the other. 

lousubcap

@DoubleEgger - great suggestion.  I typically reverse sear any steak greater than about 1 1/4" thick but I also don't feel like waiting around to crank up the LBGE to searing temps.  So my reverse sear is quick-I have a grate from a gifted BGE 3 tier POS (and never have measured the diameter) that fits inside the fire box right on the lump.   With the PSWoo 2-yank the guts, toss in the grate give it a couple of minutes for full fire effect and on goes the protein.  Technically not caveman but a great crust regardless.   

distanceman

@Laserlarry definitely a fan of the reverse sear, but as mentioned, I'd look at 225-250. I did this one in Nov, which was 2" thick bone in. Indirect at 225 until 125 IT. Cranked it up and seared 30s, rotate, 30s flip...repeat. Good luck! 

Laserlarry

Thank you for all the advice, I followed it and the meal was great. It was only 8 degrees outside so I used my flame boss to keep the temperature at 265 F. I cooked them for about 45 minutes until the internal temperature was 128 F. I seared them for about a minute each side after resting for 20 minutes. I checked the tempeature as soon as I brought them inside after the sear, 135F just what I was looking for. Enjoy the pictures. Happy New Year to everyone.

StillH2OEgger

Yessireee!

lousubcap

Nailed it.  Congrats on bringing it home.  Most eggcellent.
Happy New Year!

Foghorn

Yes indeed.

Carolina Q

lousubcap said:

@DoubleEgger - great suggestion.  I typically reverse sear any steak greater than about 1 1/4" thick but I also don't feel like waiting around to crank up the LBGE to searing temps.  So my reverse sear is quick-I have a grate from a gifted BGE 3 tier POS (and never have measured the diameter) that fits inside the fire box right on the lump.   With the PSWoo 2-yank the guts, toss in the grate give it a couple of minutes for full fire effect and on goes the protein.  Technically not caveman but a great crust regardless.   

I have an 8" CI grid that works well, but it's only big enough for one steak. Does a great job though. I just start the cook with it down there, remove the upper grid when the roast is done and throw the meat on for the sear. I have room for a larger grid, but the only larger CI grid I have is too large.

 
Usually, I just use a CI skillet on the grid, but I have to wait for temp. Worth the wait for the additional maillard.

Ozzie_Isaac

I'm old school.  I go hot (500+) about 3" above coals and flip every 1min and 30 sec.  I keep it up till IT is 110.

With that said, you nailed that cook! Nicely done.