How Thick to You Have the Butcher Cut Your Ribeyes?

[bep35]

I have a boneless rib roast that I'm going to slice into Ribeye Steaks. How thick do you have your steaks sliced?

[Donw]

We enjoy 1-1/2 to 2 inch steaks. I usually try to calculate which thickness will give me the most full steaks from the piece of meat I have without thin little orphans left over.

[CaptainMike]

Wut dis guy sed ↑

[Potkettleblack]

I've done that, I've done it to leave thin orphans on both ends to square the primal off, the orphans have their own uses (like hot and fast and sliced for sammies). I've also done it to leave a roast type thing at one end, maybe 3" or so.

I think I'm currently in the square the ends camp.

[pkadare]

Same as Donw though unless the actual bone needs to be sliced, I slice the steaks myself.

[tbob4]

That is a tricky question. I buy the whole roast and cut my own steaks. I guess 1 1/2 inches is my favorite but i go all the way down to 1/2 and up to about 2 1/2. If it is a smaller roast I would maximize it - 1 inch.

[Potkettleblack]

I cut my own, using this knife:

https://www.amazon.com/Victorinox-Fibrox-Slicing-Knife-Granton/dp/B0015ZW86I

I use the width of the knife to determine the thickness of the steaks. I then split the steak with my wife (sometimes). Very easy reverse sear. Works to a bit under 2.25". Nice serve size for two, or intense meat sweat serve for one.

[JCBBQ]

"Meat sweats" 😂😂😂😂

[Grillin Dad]

I also have that knife. I've named it the 'lightsaber.' It's awesome

[tmaan235]

You da man!!
Reverse sear 2" is there any other cut?
Weber kettle, hardwood chunk, little applewood chips.
Rest for 10 min or more while chimney gets fired up.
Put 900 degree coals in the grill and steaks directly after, sear in 2 minutes and serve...............

[bbqLuv]

You may want to take into consideration the method you intend to cook the steaks. Hot-n-Fast = thinner, slow-n-slow+sear = thicker.
Any way you slice the steaks, pair them with PBR.

[realdocBBQ]

Ribeyes? Who the h-ee-double-hockeysticks can afford steak??? Much less ribeyes??

[smokenoob]

Dobby buys at Sam’s. Dobby is a good elf. 😁😬🤡

[58limited]

1 1/2" on average but I like thicker as well. Breakfast or for sandwiches I go thin - 1/2" - 3/4" and sear hot and fast in a skillet.

[jgreen]

Depends a bit on what i am cooking on, but the 1 1/2’ mentioned by most is a good size. I cut a couple a bit thinner as I got a couple of silly family members who like well done meat.

[tmaan235]

The well donners, so???

[Mosca]

A tad over an inch, mostly. In fact, I do half of them at 1/2” to 3/4” for Mrs Mosca. 1 1/2” and bigger, That’s a lot of steak if you’re going to eat it often. I’m a big boy, but still. When I’m at a steakhouse, and get one of those 18oz strips or 20oz ribeyes, I rarely finish it.

[Huskee]

I too am in the 1.5" camp. The 2" sounds good and cavemanish on paper but it's too much meat for me, heck usually a 1.5" is as well. I am happy with a 1-1.25" as well but if I cut my own it's 1.5 just cuz.

[shify]

Depends what are you going for and how many people are you serving. If making of me and my wife, I very much prefer one thicker steaks vs. 2 thinner steaks, so will go for 2-3 inches depending on how much we want to eat.

[jfmorris]

I go about 1.5 to 2 inches, and mostly because I use my Victorinox 12" slicer as my cutting guide. Lay it down flat on the meat to get the thickness from the cut end, then turn the blade on edge at that spot and slice. Repeat until entire roast or NT strip is cut into steaks.

[JohnPaul]

For my birthday last week. I had them cut to 3 inches they were 2.5 lbs each. Salted and let them rest in the refrigerator for 4 days. Sous Vide for 3 hours at 130F then browned over charcoal and maple chunks. Delicious!! Had massive leftovers they then turned into the best steak tacos ever.

[tmaan235]

3", homer simpson mmmmmmmmmmmmm, thought I was pushing it at 2".
Grill on!

[Potkettleblack]

That's practically a roast.

[DavidNorcross]

1-1/4"