Need Help - How To Cook A 3" Thick Bone-In Ribeye
I was at a friend's farmhouse over the weekend. He went to the butcher and got some thick steaks to cook. Turns out the thickest was about 3" and weighed 29oz!
Everyone was arguing about how to cook them without trashing them.
Here's a shot of the meat:
Any ideas. BBQ, oven, pan, grill. How long? Help!!
3 Comments Leave a comment
Rub tem in advance with "Just Mike" steak rub. Bring em to room temperature for 30 minutes. Throw em on the grill and cook em to your choice of doneness. Once done take off, throw on a pat of garlic butter and let em rest for no less then 5 minutes!
UM GRUB!
Ooohhhh those are gorgeous Cowboys steaks... what are they 14 -16 oz?
I like them on the grill.
A dish with a tiny bit of olive oil, sea salt & freshly ground pepper, rub both sides on and onto the low temp part of the grill to cook them slowly. I like to cook them rare to med rare (they'll keep cooking to a medium rare) and I concur with Sonny, then let them sit a few minutes, otherwise they'll bleed all over your plate & lose all their juice.
Damn... now I am hungry
Look at that flesh, those babies are beautiful. I'm no fancy chef, but I'd go cast iron skillet, high heat, sear side 1, sear side 2, drop in a 475 degree oven to temp ( I like med-rare to med), then MOST IMPORTANT, when you pull them, let em sit for like, 8 -10 minutes before slice/serving. Bite on!
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