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Best way to cook 32oz bone-in ribeye?

hdgraham
hdgraham Posts: 7
in Beef
Looking for suggestions on how best to cook a big 32oz bone-in ribeye. I have a sous-vide, so that is one option. I've been wanting to try the cast iron skillet-on the egg method, using butter, garlic, etc. What say the eggheads? Thanks in advance.
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Comments

  • Photo Egg
    Photo Egg Posts: 12,134
    Send it to me and I will post a video...
    Thank you,
    Darian

    Galveston Texas
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  • johnnyp
    johnnyp Posts: 3,932
    edited January 2018
    Nothing will cook that steak as precise as SV.

    that being said, my personal preference for ribeyes is reverse sear.  I like the additional fat rendering that takes place 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • lousubcap
    lousubcap Posts: 34,077
    Another vote for reverse sear (but I don't have a SV rig).  You can use the CI for the reverse sear finish.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • fishlessman
    fishlessman Posts: 33,537
    i prefer the flavors that build up with the trex method but theres lots of ways to do it justice
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • JRWhitee
    JRWhitee Posts: 5,678
    I like to reverse sear ribeyes as well.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • saluki2007
    saluki2007 Posts: 6,354
    Reverse sear for the win!
    Large and Small BGE
    Central, IL

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  • HoustonEgger
    HoustonEgger Posts: 616
    edited January 2018
    Reverse sear - sear for the finish in the cast iron with butter & garlic
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    I have a SV but prefer the WAY BETTER flavor you get from the slow cooking of a reverse seared steak. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • hdgraham
    hdgraham Posts: 7
    Thanks for all the feedback. Do most people use the oven for the first part of a reverse sear, or can you smoke it on the BGE using the plate setter?
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  • Photo Egg
    Photo Egg Posts: 12,134
    edited January 2018
    hdgraham said:
    Thanks for all the feedback. Do most people use the oven for the first part of a reverse sear, or can you smoke it on the BGE using the plate setter?
    I would slow cook it raised direct on the BGE before the final sear.
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 34,077
    edited January 2018
    I run the BGE at around 250*F indirect until within around 5-8 *F of the finish temp.  Pull the platesetter and the crank the heat to sear it off.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • ColtsFan
    ColtsFan Posts: 6,585
    edited January 2018
    I would SV @125 for 2.5 hours and then caveman it 60 sec/side

    Can't go wrong on reverse sear though
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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