I know there are many threads on ribeyes - Page 3

Tanya 93

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FIDO*98* said:
^
That's why I asked the questions I did a few days ago. This is spot on other than time. A 3/4" steak will probably be closer to 3 minutes on side 1 and 2 minutes on side 2 for medium rare.

Another note. For 3/4" you should consider getting a Flat Iron, Denver cut, Hangar, or Loin Flap next time. I'd take any of those in a heartbeat over a 3/4" Ribeye. Next time go the the butcher and tell him you want a 2" Ribeye cut from bones 9 or higher.

So I got one of these at the Farmer's Market.

Would I cook it the same way as the ribeye?
Or should I put on the charcoal girl?

Sazerac

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8:37p, 3/21/21

AG

I prefer hanger over charcoal /Flame for sure

Mathguy64

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9:04p, 3/21/21

AG

I sous vide hangar when I can get them and sear after in cast iron with a chocolate espresso rub. They are also great with a board sauce. Be warned that some people find them strong bordering on gamey. They also need to be trimmed correctly to remove the sinew running down the middle.

FIDO*98*

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9:12p, 3/21/21

AG

I like Hangers grilled over charcoal

GAC06

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In reply to Tanya 93 • 11:28p, 3/21/21

AG

Tanya 93 said:
FIDO*98* said:
^
That's why I asked the questions I did a few days ago. This is spot on other than time. A 3/4" steak will probably be closer to 3 minutes on side 1 and 2 minutes on side 2 for medium rare.

Another note. For 3/4" you should consider getting a Flat Iron, Denver cut, Hangar, or Loin Flap next time. I'd take any of those in a heartbeat over a 3/4" Ribeye. Next time go the the butcher and tell him you want a 2" Ribeye cut from bones 9 or higher.
So I got one of these at the Farmer's Market.

Would I cook it the same way as the ribeye?
Or should I put on the charcoal girl?

Watch a video on how to cut the sinew out. It's one of my favorite cuts. High heat charcoal is my favorite for it.

62strat

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11:33p, 3/21/21

AG

A few days ago I did a 550* sear on a 1.5" dry aged ribeye, followed by 300* oven until 125, and it was perfect.

Tanya 93

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1:44p, 12/17/21

Well, this thing has become a regular in the menu rotation. I never knew how simple this would be. And I found a rancher that gives me deals and tells me things I should try.

Thanks so much for helping me let the steak boy have actual good steak at home.

It is on the menu next Tuesday. With couscous, peas, and salad.

4

Max Power

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In reply to Tanya 93 • 2:50p, 12/17/21

AG

Tanya 93 said:
It is on the menu next Tuesday. With couscous, peas, and salad.

Those are things that steak eats. A growing boy needs 2 steaks.

2