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Help with planning ribeye / roast cook

steelcityegger
steelcityegger Posts: 149
in EggHead Forum

Having a dinner party Friday night.  Was planning on doing a cowboy ribeye, and a side steak for wife who likes well done meat.  After reading on here, decided I was going to do a reverse sear on a nice big ribeye.  Went to local butcher and asked for a 3" ribeye.  Got the baby and it's a 5 lb monster.  Now I'm a little intimidated.  Is this too big?  More of just a rib roast?  Should I trim it at all?  I was going to cut before I serve so not worried about a show piece.

How should a treat this baby?  Was planning on 250 degrees indirect until IT around 118, then pull, heat Egg up and sear each side on cast iron skillet in there.

Any help is appreciated.

rib.JPG 408.2K
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Comments

  • steelcityegger
    steelcityegger Posts: 149

    Also, how long would you estimate this to take?  is 250 the right temp?  Or need higher?  Would you let sit out uncovered salted in fridge overnight?  Or that isn't going to impact one way or the other?


    thanks in advance!

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  • Theophan
    Theophan Posts: 2,656
    Others here are more expert than I, but there isn't really a lot of difference, it seems to me, in doing a reverse sear on a really thick steak or a roast.  What you'd be doing in both cases is cooking it pretty low-and-slow (I'd think 250°-275°) until it gets to whatever internal temp you want (120° maybe?), then take it out, fire up the Egg to 600° and put it back for a fast sear of a minute, maybe, per side.  Rest it, slice it, and expect VERY happy comments from guests!  :)
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  • steelcityegger
    steelcityegger Posts: 149

    Last nights pizza cook:  Too much cheese, but other than that was awesome!

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  • northGAcock
    northGAcock Posts: 15,173
    Two comments....first make sure you take the bag off the roast before you put it on the grill....(sorry I am a smart ass). Secondly....no such thing as too much cheese. JKOC.....your za's look great to me. Have a great time with that roast. Myself....I would cook the roast low and slow and not really worry about a sear. There are no right or wrong methods really....just some have better results than others. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • steelcityegger
    steelcityegger Posts: 149
    Thanks for the feedback.  Looking forward to the cook!  Wondering what approx. cook time will be.  15 mins per lb at 250 degrees to get to IT of 120? Is that the right temp to cook it to?  I'll be monitoring the temperature, but just trying to generally plan on when to put it on. 
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  • lousubcap
    lousubcap Posts: 37,853
    I'm with @northGAcock on this.  Just low&slow roast it til around 5-8*F below your target temp.  Figure around 25 mins/lb at 250-260*F on the dome to the mid 120's.  Enjoy the banquet.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • steelcityegger
    steelcityegger Posts: 149
    thanks, that will help with getting an idea for timing so everyone isn't waiting around too long!
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  • buzd504
    buzd504 Posts: 3,883
    Remember, a larger piece of meat will hold more heat and continue to cook a little longer.  Probably 8 degrees or so.
    NOLA
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  • steelcityegger
    steelcityegger Posts: 149

    Thanks, I was wondering what the carry over cook would be.

    I want to get it to medium rare.  Pulling at 120 might be too high?  115?

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  • northGAcock
    northGAcock Posts: 15,173
    steelcityegger said:

    Thanks, I was wondering what the carry over cook would be.

    I want to get it to medium rare.  Pulling at 120 might be too high?  115?

    I am a 115 for all medium rare cooks....so if it is on the rarer side of MR....I am a happy camper. I think the 115 is ideal especially for this large cut of meat. Enjoy the ride.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • steelcityegger
    steelcityegger Posts: 149
    Appreciate the feedback!  I'll let you know how it goes.
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  • steelcityegger
    steelcityegger Posts: 149

    Thanks for the help guys!  Turned out great.  Cooked it at 250 until IT of 115.  Took about 1 hour 40 mins.  Let it rest for 20 mins tented - while wife cooked asparagus in oven.  Was a little nervous about it being under done for the guests liking, so seared it longer that I anticipated, about 3-4 mins per side.  (Cooked a separate filet for wife as she will only eat well done meat).  Meal turned out great! 


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