9lb Whole Ribeye

[Roodz]

First time purchasing this cut...do you think it best to cook the whole chunk like a tri-tip or cut out individual steaks? I was thinking about bringing the whole piece up to 110, then cutting out steaks and bringing them back out to sear? Ideas?

[RonB]

I love the results of the Maillard reaction, so my vote goes to slicing at some point and browning reverse sear style. I've never done a whole ribeye, so I can't say whether slicing before cooking or after is better.

Forgot to say welcome to The Pit.

[Oakgrovebacon]

I would look at Meatheads prime rib recipe. Easy to do and tastes great!

[DWCowles]

Welcome Roodz

[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit!!!

[kmhfive]

Welcome! I cooked a ribeye roast using BBBR and the reverse seer which I enjoyed, but my wife companies mplained that she wanted the seer and rub on all sides of her cut -- so, today I'm doing individual steaks!

[Roodz]

I let the eaters vote, and they elected individual steaks! They are cut just over 2 inches, salted and are waiting patiently for tonights meal! Thanks everyone and thanks for the greetings!

[EdF]

I'm with the eaters!

[Breadhead]

I would cut it into 2 inch steaks. Bogart the caps.😋 I would trim the cap off and save it as your special treat. My son and grandkids bought me a huge USDA Prime Ribeye from Costco. I cut it into steaks and the feast was on.

[bardsleyque]

great looking steaks Go Hawks!

[Roodz]

That is just what I have and what I did....I got 10 thick steaks out of it. What does Bogart the caps mean? Cut them off and save for daddy?

[Breadhead]

There once was a saying... "don't bogart that joint my friend." I think they were talking about someone not sharing well with others. The Cap of the Ribeye is the absolute best part of meat on a cow. I often bogart that meat for me, just me and only me...😜