We grill at home every Sunday . Husband and I always share one Ribeye + 2 lamb chops . Yesterday I went to my regular butcher at my grocery store and ask him to cut me 1 ribeye 1.5 “ thick . This is what I got .😳
by Schila1964
17 Comments
Practical-March-6989
Well if you paid for 1.5in then happy days.
Background_Trick1410
Lol it’s huge but a great looking cut! Might be unpopular but I would sous vide that because it’s so thick.
Mysterious-Panda964
I would eat that.
DoughBoy_65
Reverse Sear. Oven at 225 for about an hour and a half internal temp 115-120 take out let rest then fire it up on the grill should give you a nice rare to medium rare. Only other tip is make sure it’s tempered to room temp for a few hours before putting it in the oven you’ll end up with a much more even cook.
bobjoylove
Gonna be tough to cook that properly. Agree with the other dude who said sous vide first.
meh_69420
Thick enough you can recut it. Too thick of a ribeye is terrible because it’s impossible to render enough of the center without overcooking half of it if you are cooking on a grill or any direct heat like that.
SuperRodster
Either reverse or souvide (pardon the spelling), would be the way with a thicc cut.
Arlieth
Jesus. Yeah I would actually re-cut that.
Roux_My_Burgundy
Is OP complaining or bragging?
Salty_Life_7810
I would forward sear. I do not trust myself reverse searing a steak of that size. Something like this would also be great to smoke and finish on open flame as well.
No_Direction_6990
That’s a roast…. Cut it in half.
ProtoCulture14
This is the way
cji11
Close enough
Big_Joosh
Sous vide at 133 for 6 hours, get the grill the hottest it’s ever been and stick that sucker on it turning every 45 seconds until it looks good
Good luck.
Enough-Mood-5794
I get all of my ribeye cut 2 -2 1/2 inch thick. I have the grill super hot sear both sides then set to the side for a couple of minutes. When internal hits 120 degrees I plate it. Rest for about 5 minutes then chow down. I eat my steak rare
Pnex84
Millimeters away from being a ribeye roast at this point.
Honest-Preference169
Where do you purchase your steak. I am very picky about my meat. I wanted to be a butcher. I wanna be able to tell him how thick I want it high for prime over choice.
17 Comments
Well if you paid for 1.5in then happy days.
Lol it’s huge but a great looking cut! Might be unpopular but I would sous vide that because it’s so thick.
I would eat that.
Reverse Sear. Oven at 225 for about an hour and a half internal temp 115-120 take out let rest then fire it up on the grill should give you a nice rare to medium rare. Only other tip is make sure it’s tempered to room temp for a few hours before putting it in the oven you’ll end up with a much more even cook.
Gonna be tough to cook that properly. Agree with the other dude who said sous vide first.
Thick enough you can recut it. Too thick of a ribeye is terrible because it’s impossible to render enough of the center without overcooking half of it if you are cooking on a grill or any direct heat like that.
Either reverse or souvide (pardon the spelling), would be the way with a thicc cut.
Jesus. Yeah I would actually re-cut that.
Is OP complaining or bragging?
I would forward sear. I do not trust myself reverse searing a steak of that size. Something like this would also be great to smoke and finish on open flame as well.
That’s a roast…. Cut it in half.
This is the way
Close enough
Sous vide at 133 for 6 hours, get the grill the hottest it’s ever been and stick that sucker on it turning every 45 seconds until it looks good
Good luck.
I get all of my ribeye cut 2 -2 1/2 inch thick. I have the grill super hot sear both sides then set to the side for a couple of minutes. When internal hits 120 degrees I plate it. Rest for about 5 minutes then chow down. I eat my steak rare
Millimeters away from being a ribeye roast at this point.
Where do you purchase your steak. I am very picky about my meat. I wanted to be a butcher. I wanna be able to tell him how thick I want it high for prime over choice.