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2 inch bone-in rib eyes

penfresh
penfresh Posts: 103
edited November -0001 in EggHead Forum
how should I cook em....sear them then slow as in a roast? or the usual steak way? these babies are huge!
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Comments

  • stike
    stike Posts: 15,597
    penfresh,
    the 'regular' way i dunno.
    but be carefl not to expose them to a high sear if you have a cold interior.[p]warm them up on the counter, by giving them a hot-tub bath, or by slow-roasting then nailing them with a sear.
    likewise, you can Trex them by nailing them first with a sear, letting them rest as the grill comes down to roast temps, then putting them back on to finish. that'll pre-warm the interior as well.[p]you don't want (at least i don't) to cook at super high heat the whole time, or you'll have charred blackness outside and meat-to-temp in the middle. in between would be well-done to medium.[p]pre heating (or post heating as with the Trex) allows the internal temp to come up to your desirtedtemp, then the sear is a separate act and barely penetrates. you'll get a better cross section of the preferred 'doneness' all the way thru that way, with the sear restricted to the exterior almost ntirely (very little depth of well-done around the exterior )
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    stike,
    that first line meant to say "ut be carefl not to expose them to a high sear [for a very long time] if you have a cold interior {and are trying to cook the interior to a certain temp by ONLY searing]. [p](...thin steaks you can get away with tossing on, searing, flipping and yanking. the thick ones need a two-pronged attack)
    ed egli avea del cul fatto trombetta -Dante
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  • AZRP
    AZRP Posts: 10,116
    stike,
    I hot tubbed a couple of 2" boneless ribeyes night before last, dang they were good! -RP
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  • penfresh
    penfresh Posts: 103
    stike, thanks...think I'll stick to the tried-and-true Trex. haven't done the hot tub yet and this is a special cook for some inlaws who had the nerve to send us some American Grass Fed beef for Christmas. they sent one tiny filet and two lbs of ground beef! the shipping cost more than the meat (don't people know that everyone has a web site these days?). Thought we would show them what a real steak looks like![p]thanks for the insight.[p]Penny

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  • Unknown
    Unknown
    Hot tub is my recommendation for 2 “ steaks. You will get the great sear on the outside and whatever doneness for the remainder of the steak. I do steaks that thick all the time and everyone that eats them prefer the hot tub to trex. After one hr in the hot tub, 90-second sear on both sides, flip and close vents. 3 minutes later flip for 3 more minutes. Temp will be about 375 dome. You are done. Perfect medium every time.
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  • fishlessman
    fishlessman Posts: 34,589
    penfresh,
    i like them trexed, with a bone in steak i roast at a lower temp than the typical 400 degrees, 325- 350 is better for me, it seems if i cook it at a higher temp the bone area doesnt cook the same as the meatier section. my favorite is a 2 bone ribeye, i look for the cuts where the bones are close to each other so the steak doesnt weigh 4 pounds, some would call it a prime rib roast, but its sized well enough for me and the dog
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
    penfresh,
    had a grass fed tenderloin that i got at a Wild Harvest (organic chain store) and it was quite better than the usual. enjoy.
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    AZRP,
    yer killing me....[p]gotta do them again soon.
    ed egli avea del cul fatto trombetta -Dante
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  • penfresh
    penfresh Posts: 103
    fishlessman,[p]woof! these are really a nice size -about 2 1/2 lbs each. Will give your method a try. how long you think after I get them back on for medium/med well (hey the Swamp Bunny likes hers that way).

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  • Unknown
    Unknown
    Here's some big steak pics[p]thats a 10-inch chinet plate from Sams they are sitting on[p]sometimes they are TRex'd, but i started doing 1.75 inch instead of 2 cause they'd be too rare in the middle. the hot-bath (or out of the fridge for an hour) is really needed, IMHO. I've also smoked them indirect for 2 hrs and then finished them over high heat. [p]jaymer...
    [ul][li]jaymer-que steak night[/ul]
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