SRF Eye of Ribeye Roast

[MrSkimo]

I am cooking an 8# Eye of Ribeye Roast. It is a spendy little piece of meat so I don't want to screw it up. The dillema is that it is significantly narrower on one end than the other. Meaning it will cook faster on the narrow end then the wide end.

2 years ago I cooked the same roast, but half our group had to cancel at the last minute so I cut it in two. The half that was uniformly thick I slow roasted on a spit over a fire on my Engelbrecht. It turned out fantastic. I kept it high enough above the fire that I was able to reverse sear it and it had a beautiful crust.

The wedge shaped piece I cut into steaks and we enjoyed them over time.

So 2 questions seeking input:

1a) Should I cut it in half again and treat the two halves differently
1b) Sous Vide Que (sous vide to 130, ice bath, then sear on the rotisserie), or just reverse sear on the grill and try to keep heat under the thick part?

2) I have an 8 pound roast and 9 guests. Should I add on a 3 pound Pichana that I have on hand?

Thanks!
MrSkimo
P.S. slight aggravating factor. I have to dig my grill out from 4 feet of new snow and it will be 15F outside.

[MrSkimo]

Here’s the roast in question

[MrSkimo]

Here is my half roast from 2 years ago

[Jerod Broussard]

I would cut in 2, unless you have a medium-rare crowd and a medium-well crowd. Then you could potentially obtain both of those at the same time.

[texastweeter]

Zactly

[Troutman]

Yup, cut it

[HawkerXP]

+3

[Redwng]

Cut it, you can control the temp of the meat far better.

[Santamarina]

I’d cut that bad boy in half and put the thick end on first. Using the guide of 30 mins per inch of thickness you can determine approximately when to add the second half so they finish around the same time.

[DaveD]

Regardless of whether you cleave it in twain, +one billion for the SVQ approach. That's my plan as well, it comes out perfectly just about guaranteed, and for expensive cuts, it's a great way to have peace of mind.

Assuming you have a range of sides suitable for accompanying this roast, I don't think you'd need more meat for your party of 9, you'll probably be about spot on I reckon.

Good luck with the wintry conditions up there in Alaska! Looking forward to hearing how things work out for ya!