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May photo contest - best meat
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<blockquote data-quote="chaded" data-source="post: 1682933" data-attributes="member: 33922"><p>I have no trouble with 2" ribeyes like in my photo. I'd prefer 1.5" just because of the amount of steak. I ate it all but was at my limit lol. My 120 pound wife ate most of it but had to share a little with Bailey our lab.</p><p></p><p>The key (at least how i do it) to steaks this thick is to do a reverse sear. I put them on my rec tec pellet grill on the lowest setting which also gives a little smoke. I think this is around 180 degrees. They sit there and cook on low for an hour or so then they get taken off And the grill is turned up to its highest setting (500 or so) and they get maybe 3 minutes a side to get a good crust.</p><p></p><p> I can assure you these were melt in your mouth and nothing like a roast. If you try to cook them like a regular steak you will be frustrated. They will usually be borderline burnt on the out and cold and raw in the middle or if you try to get it done throughout you have to cook on medium heat and for a long time and it will be tough (roast like).</p></blockquote><p></p>
[QUOTE="chaded, post: 1682933, member: 33922"] I have no trouble with 2” ribeyes like in my photo. I’d prefer 1.5” just because of the amount of steak. I ate it all but was at my limit lol. My 120 pound wife ate most of it but had to share a little with Bailey our lab. The key (at least how i do it) to steaks this thick is to do a reverse sear. I put them on my rec tec pellet grill on the lowest setting which also gives a little smoke. I think this is around 180 degrees. They sit there and cook on low for an hour or so then they get taken off And the grill is turned up to its highest setting (500 or so) and they get maybe 3 minutes a side to get a good crust. I can assure you these were melt in your mouth and nothing like a roast. If you try to cook them like a regular steak you will be frustrated. They will usually be borderline burnt on the out and cold and raw in the middle or if you try to get it done throughout you have to cook on medium heat and for a long time and it will be tough (roast like). [/QUOTE]
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May photo contest - best meat
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