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How do I cook a 2.5lb ribeye that’s 4 inches thick?


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#1 Russ

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Posted 10 July 2020 - 07:52 PM

I’ve cooked filet and many other steaks but nothing quite like this.
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#2 Pedro Cerrano

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Posted 10 July 2020 - 08:00 PM

Ask Mackus.
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#3 Mackus

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Posted 10 July 2020 - 08:00 PM

Sous vide is the best way for super thick cuts.

But if you don't have that equipment, reverse sear with the oven will work well. It's basically the same technique just with less temperature control. Cook it in the oven at very low temp like 225 deg, measure the temp of your steak frequently until the middle is around 120ish. Then take it out, season heavily and sear it hard to finish either over super hot coals or in a smoking hot cast iron skillet with lots of butter. Make sure you season and sear the sides since it's so thick.

Let it rest a couple minutes then dive in.

Only tricky part of this is timing. I've got no idea how long it'll take your giant steak to get up to 120deg.

#4 Russ

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Posted 10 July 2020 - 09:13 PM

Sous vide is the best way for super thick cuts.

But if you don't have that equipment, reverse sear with the oven will work well. It's basically the same technique just with less temperature control. Cook it in the oven at very low temp like 225 deg, measure the temp of your steak frequently until the middle is around 120ish. Then take it out, season heavily and sear it hard to finish either over super hot coals or in a smoking hot cast iron skillet with lots of butter. Make sure you season and sear the sides since it's so thick.

Let it rest a couple minutes then dive in.

Only tricky part of this is timing. I've got no idea how long it'll take your giant steak to get up to 120deg.


That was amazing. Thank you.

#5 BSLMikeRandall

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Posted 10 July 2020 - 09:50 PM

Sous vide is the best way for super thick cuts.

But if you don't have that equipment, reverse sear with the oven will work well. It's basically the same technique just with less temperature control. Cook it in the oven at very low temp like 225 deg, measure the temp of your steak frequently until the middle is around 120ish. Then take it out, season heavily and sear it hard to finish either over super hot coals or in a smoking hot cast iron skillet with lots of butter. Make sure you season and sear the sides since it's so thick.

Let it rest a couple minutes then dive in.

Only tricky part of this is timing. I've got no idea how long it'll take your giant steak to get up to 120deg.

I've never done the reverse sear method. On say a 16 oz rib eye thats about 1in thick, I'll sear in hot cast iron one side for 1:30, the other for 1:30, then in the broiler for 1:30, flip and do another 1:30. Total of 6 minutes, and it's perfect medium rare and charred outside. 

 

I did buy a cowboy cut once that wasn't 4in, something like 2.5in maybe? Either way I just doubled the time doing the same method, and it came out perfect as well.

 

Last time I made steaks I actually tried just the broiler with out searing. 3 min, on each side. Was closer to medium but still had great char. I might forego the sear from now on and just broil for 2:30 on each side for a total of 5 minutes. 


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#6 Mackus

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Posted 10 July 2020 - 10:07 PM

Broiling is pretty equivalent to searing. Or actually it's identical to high heat grilling minus the smoke (if you're using charcoal).

For a regular thickness steak (1" and under), you don't wanna do reverse sear or sous vide. They're too thin to be fully cooked before hitting the edges with high heat. The middle will become medium or more but the time you get a crust or deep grill marks. Just cook it from raw in the pan or on the grill like you describe. You'll get a better flavor that way anyways.

The major benefit of sous vide or reverse sear is being able to perfectly cook a really thick steak. You don't get quite as amazing flavor as you do with cooking only on grill or pan, but you get perfectly medium rare from end to end with only a very thin (1/8" or less) well done area at the edge after searing. If you cook a 2" steak normally, it'll be perfectly cooked in the center, but medium to medium-well for much of it, and well done for most of the outer 1/4" or more.
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