Rib-eye vs. NY Strip....Any Difference in T-rex Approach?

Unknown

I've got a party of 6 tonight to cook some kick-ass steaks and watch some football. My "plan" was to get some Prime NY Strips this AM from my gourmet butcher, and to give them the T-rex treatment tonight....I've gotten that down to an art. It's so good, in fact, that I haven't cooked any other kind of steak, or used any other method, in a LONG time.[p]Imagine my shock this AM when my butcher announced he had no NY Strips. As a back-up, I got some Prime Rib-eyes, about 1.75" thick. This is the same thickness I get with the strips. Does anyone know if the same "drill" I use on the strips will apply equally well to the Rib-eyes? Or do I need to adjust any cooking times because of the different cut of meat? Thanks.

Gandolf

Bill-the-Grill,
I do them all the time. Same drill. They're great!

bbqbeth

Bill-the-Grill,
Prime rib is the BEST!
throw in some lobster, shrimp and scallops...
can't beat it!

bbqbeth

BBQBeth,
OOPs i meant rib eye...my favorite!

Rumrunner

Bill-the-Grill,
Go for it.......you may not go back to the Strips!!

The Other Dave

Bill-the-Grill, BIG caution, rib-eyes have MUCH more fat. Flare-ups are IMO a mixed blessing. I found they actually take LONGER per side. I'm not at all sure why this is, but be flexible. They, and filet minion (tenderloin) just behave differently in my experience. T-Rex's method is custom made for the NY strip, other cuts require modification.

TRex

Bill-the-Grill,[p]I've used the method with great success on ribeyes - you may have to go a bit longer on the roasting time, though - give it a whirl and let us know how it goes.[p]TRex