So I have these steaks that I’m planning to reverse-sear for Christmas. Get them up to 125 or so on the smoker and then toss them on a hot charcoal grill to finish. But I thought to myself, why wouldn’t I cut them in half lengthwise? Then from each steak you’d get two strips that are about 1.25-1.5 inches per side and you’d have about twice as much browning and crust as you would have if you kept them whole like this. Is this a good idea, or am I off-base?
by solishu4
5 Comments
Love the simple seasoning.
You can do anything you want.
I’d like to cook a good steak but expensive
While I seriously appreciate a good crust, my favorite part of the steak is the rare/medium rare interior, and I feel like you’d lose that if you cut strips in advance.
BLUF: know your audience. If they want crust, then cut strips. If you got a bunch of prime rib fans, then leave whole and cut after grilling.
I once caught a ribeye on fire, left it unattended and found Burning Cow 2018. Ate it anyway, and it was charred but super tender and delicious
More recently my wife wanted a petite filet that was done in like 5 minutes, so my ribeye was very rare. The mouth feel was velvety, and flavor bloomed.
There’s no wrong answers with ribeye. It’s the definitive cut for a reason, experiment.