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xtra thick ribeye

Whats for dinner
Whats for dinner Posts: 16
edited November -0001 in EggHead Forum
i bought 2 ribeyes, and they are about 1 3/4 inch thick, almost 2 inches. Should i lower the temp to about 500 or 600, or just leave them on longer at 750?
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Comments

  • stan
    stan Posts: 51
    Sear the steaks, then put the lid on, close the damper and cook to the desired temp. That will drop the temp and eliminate the flames. Do you have a decent thermometer/probe?
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  • Slick
    Slick Posts: 383
    I just cooked one tonight that was at least 1.5 inches thick. Brushed with EVOO, little kosher salt, light dusting of Cow Lick. Pegged the dome therm., seared each side for about 90 sec. each, shut down the vents, cooked about 5 or 6 min. till internal was 115 degrees. Let it rest for a few minutes in foil while I grilled some romaine, came out perfect medium rare. Thought about pics, but I was HUNGRY!

    Slick
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  • Cactus Doug
    Cactus Doug Posts: 341
    On thick steak cuts you will need to drop the dome temp after the sear. Sometimes I take the steak off the egg wait till it gets to 400-425 put it back on to cook to desired doneness and some times I leave it on and close the vents. It seems like I tend to get better results pulling the thicker steaks and putting them back on. When the steak is thinner I usually just close the vents and cook on.
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