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cooking 3" Thick Ribeye

post #1 of 10
Thread Starter 

Hey all,

 

the other day i pick up a bone-in ribeye that i just couldn't say no to. its about 2.75lbs and almost 3" thick. I've had some salt and pepper on it wrapped up in the fridge for about 24 hours now. and im gettin ready to cook this monster. I figured i would sear it for like 5 minutes per side on high. then use mostly idirect heat to cook it to a medium-medium rare.

any thoughts on other methods??

post #2 of 10

Sounds like a perfect plan  -- simple, tasty!

post #3 of 10

Sounds about right. Some have recommended just smoking at 225˚ to whatever internal temp you want, not bothering with the sear. I did one only slightly bigger than that recently by putting it into a 500˚ oven and turning down to 350˚ after 20 minutes. It was good, but I think next time I'll either smoke at 225˚ or just do the whole thing at 350˚ in the oven.

By the way, a 3" thick 2.75lb bone in ribeye is one hell of a steak! Some might call that a small rib roast.

post #4 of 10
Quote:
Originally Posted by stobra34 View Post

Hey all,

 

the other day i pick up a bone-in ribeye that i just couldn't say no to. its about 2.75lbs and almost 3" thick. I've had some salt and pepper on it wrapped up in the fridge for about 24 hours now. and im gettin ready to cook this monster. I figured i would sear it for like 5 minutes per side on high. then use mostly idirect heat to cook it to a medium-medium rare.

any thoughts on other methods??



 

Ribeye is so darn good, I like your plan!

post #5 of 10

Stobra-your on the right path-just keeping it simple works for me! As far as the cooking method goes, it depend on how hungry I am at the moment. If I got the time it goes on the smoker-if I'm willing to wrastle the dog for his bone cus I'm starving then it goes on the grill! biggrin.gif

post #6 of 10

Sounds like a good plan to me.  I always grill steaks, but that monster you're cookin' is more like a small roast!  Please let us know how it turns out.

post #7 of 10



 

Quote:
Originally Posted by stobra34 View Post

Hey all,

 

the other day i pick up a bone-in ribeye that i just couldn't say no to. its about 2.75lbs and almost 3" thick. I've had some salt and pepper on it wrapped up in the fridge for about 24 hours now. and im gettin ready to cook this monster. I figured i would sear it for like 5 minutes per side on high. then use mostly idirect heat to cook it to a medium-medium rare.

any thoughts on other methods??



 Here's another method.. http://www.smokingmeatforums.com/t/103827/some-reverse-seared-ribeyes-on-my-new-toy  Smoke the ribeyes first then do a quick sear.  This is my favorite way to grill them.

I bet it will be tastey no matter how you grill it! biggrin.gif

post #8 of 10

Where starts the point of making us suffer?  Is it because it's a 3" ribeye.  I didn't know those things existed unless still connected to a breathing cow..  But yours is under  3 pounds.  More a roast. 

 

If it were me, I would have your meat man slice you up 3 beautiful steaks and forget the weber . . . marinade a bit . . . get out the grill and char them things.  This is a great hunk of meat.  This is Tim Alan time and you can grunt and groan and drink all the beer you wife lets you.

 

I've still not gotten around to smoking the nicer cuts of meats and I would have to argue, why?  What could ever taste better than an charred steak?

 

 

.

post #9 of 10

worthless.gif

post #10 of 10

Lots of ways to do that.

 

Main thing is a good sear on the outside.  Then slower cooking to finish. Or the other way around?

 

If it turns out bad, I will PM my address for the leftovers. (if there are any?)

 

Good luck and good smoking.

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