Anyone ever cooked an entire Ribeye before slicing into steaks??

Little Steven · March 2014

corey24 said:

OK guys, so my plan is to do like a reverse sear. I will cook at 250-300 (maybe even 325) and then pull and sear. If it gets enough bark during cook I wont sear. My problem is I just don't know when to start this. For a 6:00 meal what would you guys do. I'm thinking put meat on at 3:30-4:00 along with some pig shots. Is that too late?

I usually get 25 minutes per pound at 250* to 120* This is only true up to the point that the length exceeds the cross section. If it does you kind of have to guess the weight of the equivalent portion and ignore the rest.

nolaegghead · March 2014

I probably cooked a couple thousand of them when I cooked at Pelican's Wharf (restaurant). We covered with salt and pepper and plopped on a rack in a tray and cooked at 200F until around 120-125F, then put in a warming oven and carved off it to order. This was back in high school/college. Anyone who wanted theirs destroyed by overcooking would get theirs cooked further in au jus.

corey24 · March 2014

Isn't 120-125 pretty rare....?

nolaegghead · March 2014

corey24 said:

Isn't 120-125 pretty rare....?

Yes, it's the definition of rare. You can always cook up from rare but never down from well done. Typically, pulling at 125, as the meat rests, the internal temp will keep rising, more so the higher the cook temperature and the smaller the roast.

Little Steven · March 2014

corey24 said:

Isn't 120-125 pretty rare....?

Yes, it is rare. One thing about low and slow cooking is that the meat will not discolour from the outside so it will look more rare than it is.

corey24 · March 2014

@Little Steven, as good as that looks to me I have people in my family that wouldn't touch that with a ten foot pole. I think I will have to go a little more done.

nolaegghead · March 2014

Steven's roast is actually medium (140-ish) I believe. It just looks more rare. Have a tray of au jus on the stove and you can quickly cook up to medium or medium well. Doesn't take more than a few minutes. Campbell's beef consomme makes a good au ju (comes in a can).

Eggcelsior · March 2014

Little Steven said:

Eggcelsior said:

Eggcelsior said:

Little Steven will agree. Cook it at 250ish until 125 and you will get edge to edge MR. No overdone edges and a beautiful spinalis - the best part of a cow.
I like 200 better but that's just me.
I like 185, actually. 250 is just easier to hold for most.
I really like to do them at 120*. Takes a long time but so worth it.

I guess I need to get that SV, then.

corey24 · March 2014

Thanks guys, y'all have been so helpful on this topic.

nolaegghead · March 2014

You can't SV under 131F for over 4 hours. Or you'll do what I've seen a couple people do, create a putrified stinking bag of dead animal flesh and put your SV gear in the attic.

Little Steven · March 2014

corey24 said:

@Little Steven, as good as that looks to me I have people in my family that wouldn't touch that with a ten foot pole. I think I will have to go a little more done.

That was actually cooked to 150* I had to put my wife's back on.

Grillmagic · March 2014

The Cen-Tex Smoker said:

corey24 said:

@Grillmagic if you pull at 125-130 what does it get up to on rest......140ish? Is it pretty much medium? Slightly medium rare?

Sounds like a good was to do it.
135 ish. 140 is too high for me. I like med rare. If you want med, pull it at 130 or so and let it rest 15-20 minutes or hold FTC for a few hours if needed.

I have never let them rest past 15/20 minutes and I have found that the middle after rest is medium rare. Works well for me and you can always pull when its to your liking.

GeorgeS · March 2014

I did my first one on the Egg, plate setter legs up, roast right on the rack at 300-325 and it turned out great. It didn't nead any sear at the end. It had plenty of bark! It will not be my last. I rubbed with salt, pepper, garlic and fresh rosemary. I pulled mine at 130 because I have two little girls who would not have eaten it any less cooked but as others have mentioned I learned a lesson on that cook. The next one will come off sooner and I will cook a couple slices more for them. I also found a really good recipe for a horseradish sauce that was equal parts mayo and sour cream, horseradish to your taste and lemon zest, fantastic!

corey24 · March 2014

Just wanted to thank all you guys for all the info and advise. It turned out great. Cooked from 260-290 and pulled around 127. Then cranked up heat and did a quick 90 second sear in both sides. Forgot to take a picture until I had started cutting but here is what I have. Cooked perfect, tasted great. It was a hit!! It was about 137-140 throughout.

Biggreenpharmacist · March 2014

Thats one of my favorite cooks. Even a strip loin is great that way if you catch them on sale.

GeorgeS · March 2014

That's beautiful! Great job.

Anyone ever cooked an entire Ribeye before slicing into steaks??

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