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Ribeye: Where does a steak stop and a roast begin?

post #1 of 4
Thread Starter 

I've smoked a couple of ribeye roasts in my MES40 in the 5-6 lb range with great results. The only problem is that we have several people that like the end cut in my household.

 

Thus I've been wondering how thin can a cut of ribeye get yet still cook better in the smoker than on the grill?

 

Are there any rules of thumb as to when a ribeye is to thick to be a steak and becomes a roast?

 

 

post #2 of 4

Usually anything over 1½" - 2" you are into the roast range.  You can always take a single roast and cut it into 3 or 4 pieces and roast like that; if they still stand up on end they're roasts, lol, vs. a steak that lays flat.

post #3 of 4

LOL guess in the day I have grilled some roasts for rib eye stakes. 

post #4 of 4

Going one better.  My brother pre-smokes the roasts whole and then thin slices them for Ribeye Steak Sandwiches off the grill.  He gets all the great flavor of the smoker and the rich taste of charred fat from the grill.  Served over Texas Toast with a bit of horseradish sauce, deep fried corn and a side of cole slaw.   Now I'm getting hungry for Alaska again.

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