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Slab of ribeye

IllinifanIllinifan Posts: 35
edited 11:38PM in EggHead Forum
Our son is having a group of golf buddies over to his house after a
day of golfing. He wants rib eye steak but won't have time nor grille
availabilty to do 20 individual steaks. Since we have the green egg,
he wants to know, and so do we, how could we Egg about 15lbs. of rib
eye in the slab and let them all cut off the slice they want? This
would have to be done indirect style. What temp and about how long for med. done.
Thanks for your help.


  • egginatoregginator Posts: 569
    Illinifan,[p]Basically you are talking about a prime rib roast. Check this link.[p]Ed
    [ul][li]Mad Max prime rib[/ul]
  • JSlotJSlot Posts: 1,218
    Season as desired and cook at 350°-375° indirect until you reach 125° internal temp in the very center of the ribeye. Remove from egg and cover loosely with foil for 20 minutes or so. This will yield well done ends and the middle will be rare with the rest in between.[p]Jim
  • JSlot,Excellent information. About how long do you think
    this will tale with a 13lb ribeye?

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