I picked up a 2.5" bone-in ribeye and am going to oven reverse sear it. I also have a 1" bone-in ribeye that will be cooking with it (will add it later).

What time should I go for at 200, I dont have a thermometer?

90 minutes if straight from fridge

doing a reverse sear without a thermometer seems like a bad idea. too many variables to just estimate by time. but someone who uses that method often than i might have a better answer.

Here's the label off the ones I got:

That was my estimate as well. Unfortunately, the butcher had nfc what was going on and his steak game was... interesting

NSFW:

Butcher ban!

more like butchered.

Gotta quit shopping at Aldi Larry!

My rule of thumb for steaks is that when I think it's not done, it's done. Keeps me from over cooking

bode - I get both....sometimes I buy the prime top sirloin (here in AZ it never says cap off though it just says prime sirloin) and sometimes I get the prime top sirloin cap steaks which are the thinner pieces.

I think they both taste about the same but I do find the cap steaks (skinny pieces) to be easier to cook and split up if you are cooking for yourself and a female (big assumption around here I know). I find that the regular cuts are too much variance on the size and there might 4 huge pieces and then 2-3 dinky pieces where as with the cap steaks they are usually all about the same size so it's easy to portion for however many people you are cooking for.

All in all, I think they are both equal but as I keep repeating I am a huge fan of teriyaki marinade for these to give them just another layer of flavor and I find it makes them far more tender than just salt/pepper but to each their own.

these are the ones i make for the gf, it's perfect.

^true

Durango,

Sounds like you like women with hearty appetites!

oh dear haha

^negative but cool story guys

grilled ribeye

Cooked up a 2.5" 3lb. prime bone-in ribeye. (other steak put back in fridge)




Oven at 200 for 85 minutes:



Seared it on medium heat for 1:15 side. Making the blue cheese onion cream sauce again, but adding mushrooms, also making some mashed:


Crisping sides and melting the fat off. Later, some of the left-over rendered fat and butter were added to the cream sauce.



Turned stove up to medium-high and gave it 30 secs a side with pressure added.


Pretty happy considering I had no thermometer:


Plated with mashed, sauce, and on a bed of baby arugula:


EMC:

inside is perfect.

Larry,

Ugh, what a waste. Could have made a ****load of awesome steak tips with that.

Wow, that looks perfect! Did you eat that whole thing yourself?

Grilled a ribeye today instead of my usual oven reverse sear. It's been a while since I grilled a steak so wasn't sure of the timing. Went the safe route, 2 minutes per side with the grill at around 600F.

The sear as usual is a little weak when using the grill. Asparagus and smoky scotch as sides.




End piece. Whoa! This looks a little rare!


The middle, it came out quite rare.



That's what I get for erring on the safe side. Still, it was delicious and would bang again.

inside looks nice, sear is pretty weak though you've done much better itt...that is quite the meal for one, damn

I only ate about 80%. Wrapped the rest for breakfast with some eggs

I agree wrt the sear. Damn it is ****ing tough to get a good sear on a bone-in ribeye, or really any ribeye in general.

Going to pull out all the stops next time and get a nice crust.

Inside is great but get some more oil or heat for that sear. It's crazy not to have an awesome sear on a 2+ inch steak.