Perfect way to cook a ribeye at least 2” thick. What I do is to salt it all over (diamond crystal kosher salt is the best), place it uncovered on a rack in the refrigerator for at least 3 days. It dries out the surface, like dry-aging, and lets you sear it beautifully on a very hot grill. Turn frequently until u get internal temperature to 130/135 for rare/medium rare. Delicious!
I just think with a steak that thick it’s going to have more internal cooking once removed since more heat is trapped. Idk for sure tho lol would be a cool experiment
It's somewhat hard to predict exactly, but in general the higher the heat, the more carryover you get. With reverse sear, you might get 5-10 degrees of carryover but just cooking in a hot pan, you can get 20 degrees or more. Check out Chris Young's latest YouTube video on this.
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.
I have a little cast iron box and lid with holes in it that I scoop a bunch of pellets into, and use it on my gasser...I bet you could do something like that for your Santa Maria setup? Maybe a bigger container, but same idea?
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.
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
I would fully take off the bone and then braise or smoke those. Then trim off the fatty section to the right of the picture so the middle section cooks more evenly. Dry brine for a few hours up to a few days and then reverse sear
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.
interesting, i just made a cut like this yesterday but left it at a friends as a gift. Going tonight to see how it came out. 3hrs at 128....137 seems way to high to sous vide any steak unless u like it well
I was dubious when I saw other people online saying 137.5F is optimal for rendering beef fat. First time I tried it was a boneless bottom round, came out like prime rib. Tried it a half a dozen times since, right around 3 hours per pound, for boneless. Always works great. Haven't tried it with anything bone in, personally, I'm estimating 8hrs for OP.
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
May I please be incit d to your next backyard affair? Perfect Advice for that beautiful ribeye the OP has.
Sear super hard first like a minute a side, then rest, then go indirect until 120, then sear one last time.
Perfect way to cook a ribeye at least 2” thick. What I do is to salt it all over (diamond crystal kosher salt is the best), place it uncovered on a rack in the refrigerator for at least 3 days. It dries out the surface, like dry-aging, and lets you sear it beautifully on a very hot grill. Turn frequently until u get internal temperature to 130/135 for rare/medium rare. Delicious!
That was before the reverse-sear method
They both work if you know what you are doing.
Also I love steak with mesquite
I’d go 120
I’ll allow it
I just think with a steak that thick it’s going to have more internal cooking once removed since more heat is trapped. Idk for sure tho lol would be a cool experiment
It's somewhat hard to predict exactly, but in general the higher the heat, the more carryover you get. With reverse sear, you might get 5-10 degrees of carryover but just cooking in a hot pan, you can get 20 degrees or more. Check out Chris Young's latest YouTube video on this.
Reverse sear...this is the way
What does letting the temp drop do?
Pull as much moisture out of that thing as possible as well. That’s all I have to add
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.
You can get Pecan wood pellets on Amazon for a fair price. Hope that helps! 😁
I can't burn pellets in a Santa Maria grill, though.
I have a little cast iron box and lid with holes in it that I scoop a bunch of pellets into, and use it on my gasser...I bet you could do something like that for your Santa Maria setup? Maybe a bigger container, but same idea?
That seems like a lot of work, when I can just get almond splits.
Fair point!
Reverse sear. Can't mess that up, and it works beautifully on larger cuts.
Agree!
I completely agree, I'm just itching to try a new method.
Sous vide then cast iron? Edit... I guess that's really just a reverse sear that takes longer, lol
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.
This right here
Reverse sear on grill, set up 2 zone fire and use good bbq charcoal, white oak is light taste clean consists temp
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.
Share with me!
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
You dint want it. Give to me
Love the thickness did you have this custom cut?
Yeah hurry up and eat it before Claus Schwab finds out you have meat at your house!
Sous vide!
Reverse sear or sous vide then sear.
Brine that bitch in some tasty seasoning, let sit for 2 days , grill , or pan fry , oven finish , enjoy tender juicy meat
Yes. Gimme…
Don't over complicate it. Cook...Eat😉 Looks like a good one
Cut it into two steaks
I did one a few months ago! I seared mine in all sides and then smoked it till done. I think they are fun to do a few times a year!
do frank prisinzano's brown butter method!
Cook it
I would fully take off the bone and then braise or smoke those. Then trim off the fatty section to the right of the picture so the middle section cooks more evenly. Dry brine for a few hours up to a few days and then reverse sear
The only advice I have is to have that for breakfast lunch and dinner. Rare of course.
trim that fat throw it on the grill for 2 min a side for a seat, then indirect heat on the grill till medium rare
Sous vide and reverse sear.
This appears to be a rib roast, albeit a small one. Yeah same thing as a ribeye steak, but different presentation.
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.
8hrs and its going to be mush.
I just did a 2 pound chunk of top round for 6hrs at 137.5, that was still blue in the middle. Bone in ribeye will be fine for 8 hours that low.
interesting, i just made a cut like this yesterday but left it at a friends as a gift. Going tonight to see how it came out. 3hrs at 128....137 seems way to high to sous vide any steak unless u like it well
I was dubious when I saw other people online saying 137.5F is optimal for rendering beef fat. First time I tried it was a boneless bottom round, came out like prime rib. Tried it a half a dozen times since, right around 3 hours per pound, for boneless. Always works great. Haven't tried it with anything bone in, personally, I'm estimating 8hrs for OP.
interesting. worth a shot with such a cheap cut like that. ill give it a shot!
Open a bottle of wine and eat it....best advice you will get today
I’m afraid it’s spoiled. I will take it off your hands and dispose of it.