Steak thickness???

Vanzo · March 2010

Just wondering.....what is your favorite thickness of a, say ribeye steak, to cook on the egg?

I like to cook with a real hot temp, sear the meat, and get it off quick! I'm on my way to pick up 4 steaks for tonight.

Vanzo

Boilermaker Ben · March 2010

You're picking up 4 steaks?...or steak for 4?

I go for 1.5-2" steaks. My wife and I will usually share one for dinner, and often have leftovers for a sandwich the next day.

Little Steven · March 2010

I'll second that.

Steve

Mr. & Mrs Potatohead · March 2010

All of mine are cut to 5/4" - 6/4" (carpenter terms for 1-1/4 - 1-1/2) they just seem to cook up better.
OTOH, they sometimes look like a roast

!

Doug in Eggmonton · March 2010

I'm with Ben and Steve:

2" steak for two people, and I either TRex (high temp sear then roast at 400) or Hot-hot tub (at my finish temperature 130 or so, I use a crappy home built Sous Vide) then sear.

Doug

fishlessman · March 2010

2 bone ribeye split in half like a prime rib.

thicker steaks are easier to cook, go with the thick ones even if it means slplitting them when serving

eenie meenie · March 2010

I like 1 3/4 to 2 1/2" steaks as you are less likely to overcook beyond medium rare or rare.

RRP · March 2010

but if you learn to hot tub then you'll never overcook them...that is unless you do so intentionally! I hot tub for an hour and then sear 1.5 minutes per side at 700° and you're done!

eenie meenie · March 2010

You are so correct RRP. I have got to try the hot tub technique sometime. Only problem, it takes some advanced planning and I'm always doing steaks at the last minute.

RRP, I was hoping to meet you at the Peoria fest. I'm not sure I'll make it, as I am being enlisted to help cook for my nephew's graduation that weekend.

RRP · March 2010

So sorry to hear you can't make it. Seems like there are many things going on that first weekend in June every year. Maybe next year!

Primeggister1 · March 2010

Buy the book SEVEN FIRES, that is all you need to know about grilling. One of the best books ever written for cooking.

Sooner Egg · March 2010

I like mine anywhere from 1.5 inches to 2 inches thick

Steak thickness???

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