Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ribeye Steaks

Hey guys, Ordering ribeye today from butcher would 2 inches be too thick For grilling?

That would be thicker than I'd order for grilling. When I cut my own I cut them about an inch and a quarter. It all works tho!
Can't beat a nice thick ribeye!

That thick is probably better to do with the hot skillet then oven treatment. If you do grill them, make sure they are up to room temp or warmer before going on the grill or you may end up with blue rare in the middle with the outside pretty charred. Otherwise you could just do them over a low fire and hope they don't loose too much moisture.

stay with the 1&1/4 in. cut. they are right about room temp for grilling. i do mine in the frying pan with good results.try the mc-cormick montreal steak seasoning.---cranky72

Thanks guys, I am going to put the order in now,11/4 and I will get one at 2 inches and Try Finishing in the oven. Can't wait for the weekend!

I have a bunch of 2 inchers and like the 1 1/4 better.

I just had some bone ins cut at 1 1/4. I have no problem with 1 1/2 either. Should be decent eats this weekend.

After you pull them off the grill let them rest well covered with aluminum foil for several minutes before serving. They retain their moisture better when you first cut into them.

I don't have a problem with 2" ribeyes on the BGE
Sear at 700 degrees remove and let rest for 20 minutes and bring BGE to 400 degrees and finish 4 to 5 minutes a side for perfect medium rare

That there is my favorite steak of all time! Rib steak complete with the lip and the bone....superb flavor and great bite! They're hard to find in ones and twos tho.

I run them over my infared burner for 1 minute per side then indirect at 450 for 6-7 minutes and stand back cause the stampede starts.

Kinda like this?







Mike

PS.. The Heinz 57 is for my wife (the smoker) need I say more?

Looks great!

Wow, those 2 inch ribeyes look fabulous :-) I ordered two at 2 inches the rest at inch and a quarter. Saturday I will try A 2 inch steak. Having the guys over for a barbecue this should be interesting! Also doing a boneless leg of lamb on the grill for the first time, no promises :-)

that meat looks fantastic,almost as good as fresh bluecat.--cranky72

Mike you screwed up,we now know the secrect ingrediant in your rub is Copenhagen!