I have this bone in ribeye steak that is 2.5-2.75" thick I picked up at Jewel for dirt cheap. The bone is cut away but still attached near the bottom of the spinalis in the 1st picture.
I normally do steaks half this thick on a cast iron on the stove but never done one this thick. I don't feel like setting off the smoke detectors so I was thinking of searing on a cast iron inside, then grilling it for the remainder. I have a Weber Genesis with a removable smoker box I was going to use too to add some flavor since this steak doesn't look like great quality to me.
Looking for advice on how to cook it. Should I not do it on the grill? I really don't want to do it in the oven. Any tips/suggestions for the grill? Direct/indirect heat? I'm mainly trying to avoid completely torching the outside. Any recommendation on wood chips? I have oak, hickory, maple, mesquite, cherry and apple but was leaning towards maple or hickory.
Any suggestions or advice would be hugely appreciated. How would you guys grill this thick boy?
by HFslut
11 Comments
Cook that bad boy indirect until it gets to 125. Then take it off and let the temp drop about 10 degrees then sear it. Let it rest again and eat
I’d do a reverse sear on that. Best way to avoid fucking up a steak like that. As far as the wood choices go, hickory is fine, but it works better with pork. For beef, I like oak, mesquite, or almond (I can’t get pecan where I live). Just be aware that the lovely smokey flavor of mesquite is great with beef, and not good for vegetable sides.
Smoke or cook slow around 250 until interal temp is around 115-120, remove then season and sear in hot pan. I do these and they are great.
Reverse sear. Can’t mess that up, and it works beautifully on larger cuts.
S&P is the choice for me! Salt and pepper generously both sides. Very coarse for both, kosher salt and coarse black pepper recommended. Garlic salt optional. Make sure to apply spices and let rest to near room temperature while heating oven up to 250. Bake in oven until approx 115-125°F depending on preference. Preheat best searing skillet with just a bit of oil, then pop that beauty out the oven and into the pan to sear both sides for 1-3 min depending on pan and preference. Take off after searing and let rest under foil for 10 min. Slice and serve as needed.
Reverse sear on grill, set up 2 zone fire and use good bbq charcoal, white oak is light taste clean consists temp
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Direct heat. Medium high. Flip it every 45 seconds. Forget grill marks, char the whole outside while slow cooking the inside.
If you have a sous vide machine, I’d say 8 hours at 137.5F, then a hard sear.
Open a bottle of wine and eat it….best advice you will get today
Using a good thermometer is key. Use one of the low temperature/long duration cooking techniques. Bag it and sous vide for a couple hours, or gently bring it to a blue/rare in a an oven or smoker. In any case, get it to within 20 or so degrees of the final temperature, then pat dry and sear it hard. Use your discretion as far as the appropriate level of sear drama: griddle, grill grate, fancy torch, etc
Reverse sear