How thick should i cut the rib eye steaks?

mikeb6109

well i just purchased a full rib eye in a vaccum seal . i will be feeding 7 hungry men. now is the decision......how thick should i cut the steaks?
here is a pic on the cut of meat in its vaccum bag.

mad max beyond eggdome

2 inches

mad max beyond eggdome

but now that i said cut it in two inch thick steaks, what i'd really do is cut it in half and roast it as two roasts then roast it and slice it and serve it. ..

Little Steven

Mike,

Measure it and divide the length by eight.

Steve :laugh:

[Deleted User]

I did both on Sunday.
it was about a 15lb slab o ribeye.
cut (6) 2" steaks and (sadly) put them in the freezer and I roasted the rest.

The roast wasn't as good as I was expecting, but everyone, including my highly selective wife, thought it was goooood.

one 2" steak per man should be good.

tjv

you might send Skyrider an email. His buddy Wallace does it something like this:

Just before the party, he'll take the entire piece and low & slow smoke it for wood flavor. Then during the party set it on the counter and ask each guest how big , slice it off and then ask to what doneness. Lastly, take each piece back outside and sear/cook to guest's doneness. Kinda cool approach, that personal touch.....T

mad max beyond eggdome

thats sounds really cool, but the slices don't dry out when you throw them on the grill?

fishlessman

i would cut it in 7 pieces divided out, 7 big baked potatoes, and 7 sticks of butter. another option is 3 or 4 inch thick roasts cut to 1.5 to 2 inch at serving, (all end pieces like on a prime rib roast). when i cook prime rib its usually just 2 bone roasts cut the long way at serving time, cooked this way trexed and you get a really nice presentation of red meat and a nice sear.

tjv

Wallace did it at the OKfest couple years ago. I'll check with Skyrider, but I beleive he smoked it at a very low temp. for maybe an hour. T

Crimsongator

Cut it into 8 pieces and let me know when and where you are cooking.

tjv

I talked to Skyrider. He says Wallace (Pittsguy) does:

1. start off with the meat cold, colder the better.
2. cool fire, use wet wood chips and want lots (heavy)of smoke.
3. don't want the meat to get over 90 degrees while smoking.
4. smoke for about 20 minutes
5. refrigerate to stop cooking right after pulling off from smoking.
6. from here out proceed as you would with any cook. Remember the personal touch -- ask guest how big, slice and how done.....proceed with your typical steak cook.

Ross in Ventura

Mike I like 11/2 13/4in for grilling.
My Best,
Ross

Haggis

That's a cool approach - sorta like hot-tubbing except with the smoke. The only potential negative, IMHO, is the idea of heavy smoke - that can put a coating on the meat that some may not like.

porterhouse64

1.5--1.75 for the ladies

2.5-3 for the guys

Offer a variety of rubs, spices, and cook to individual doneness.

I can guesstimate doneness fairly well. I will tell everyone how long per side. They gather around the grill and watch as their steak is tossed on and they are responsibly for telling me when to flip it.

That way all steaks come off at the same time and people have a semi-active role in prep.

Hugh Does Cue

don't cut it, judt walk it by a 40 watt light bulb (slowly, but don't stop), put it on a plate and hand me a fork.

My father in law from europe would do it into 3/4 inch pieces. Being from western Canada, I would go to about 2 inches, maybe a tad less.

Where did you find such a lovely piece of cow?