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Different Thickness Ribeye

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  • Geekandproud
    Club Member
    • Jun 2017
    • 83
    • South Jersey
    • Cookers:
      • Meadow Creek SQ-36
      • 28" Blackstone Griddle Pro Series
      • 22" Weber Kettle w/SnS
      • Pit Barrel Cooker
      • Big Green Egg - Large
      Thermometers:
      • Fireboard 2 w/ drive
      • Thermoworks Dot
      • Maverick ET-732
      • Lavatools Javelin Pro Duo

    Different Thickness Ribeye

    I'm preparing to cook some Ribeyes on my 22 inch Weber kettle with slow and Sear. Going to cook them at 225 and then sear them. One of the steaks is a 1.5 inch thick Cowboy ribeye the other steaks are one inch thick rib eyes. I'm going to put the cowboy ribeye on first. What temperature should it be before I put on the rest of the steaks if I want them all to finish medium-rare?

    Click image for larger version

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  • Spinaker
    Moderator
    • Nov 2014
    • 10973
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
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      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
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      **************************

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      Global
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      *******
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    #2
    I like to take my steaks off the grill at about 115 F. I would throw them all on at once, and let the other steaks rest, off the grill while the thick one reaches the optimal temp. You are searing again anyway. I don't think there will be that big of a difference in baking time.

    Comment

    • Geekandproud
      Club Member
      • Jun 2017
      • 83
      • South Jersey
      • Cookers:
        • Meadow Creek SQ-36
        • 28" Blackstone Griddle Pro Series
        • 22" Weber Kettle w/SnS
        • Pit Barrel Cooker
        • Big Green Egg - Large
        Thermometers:
        • Fireboard 2 w/ drive
        • Thermoworks Dot
        • Maverick ET-732
        • Lavatools Javelin Pro Duo

      #3
      Click image for larger version

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ID:	529226 The steaks came out of the fridge at about 38 degrees. I cooked the thicker one until it got to about 65 degrees before I put on the smaller ones. If I had to do it again I'll probably wait till about 68 or 70 degrees before I put the small ones on. Overall it turned out rather well.

      Click image for larger version

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ID:	529225

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10973
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

          Grills/Smokers/Fryers
          Big Green Egg (Large) X3
          Blackstone 36" Outdoor Griddle 4-Burner

          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          ******************.
          Thermometers
          FireBoard (Base Package)
          Thermoworks ThermaPen (Red)
          Thermoworks MK4 (Orange)
          **************

          Accessories
          Big Green Egg Plate Setter
          Benzomatic TS4000 Torch X 2
          Benzomatic TS800 High Temp Torch X 2

          Bayou Classic 44 qt Stainless Stock Pot
          Bayou Classic 35K BTU Burner

          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Cuda 7' Fillet Knife

          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        #4
        Looks great to me!

        Comment

        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #5
          Looks pretty durn good! I'ld eat any, or all of them (eventually)!

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 8236
            • Bottom of Winnebago

            #6
            HorseDoctor might eat em all, but I’ll take the one on the right please.

            Comment


            • shify
              shify commented
              Editing a comment
              Shotgun ribeye on the bottom with the large amount of cap!
          • Troutman
            Club Member
            • Aug 2017
            • 7795
            • 1521

            • OUTDOOR COOKERS

              BBQ ACCESSORIES

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              SOUS VIDE

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            #7
            Man that’s a bunch of good looking meat, yummy !!! I do agree with Spinaker, why guess when one beats the other? Just remove when they get up to temp then reverse sear. Either way good job !!

            Comment

            • grantgallagher
              Club Member
              • Feb 2018
              • 1145
              • NJ

              #8
              Yeah im with the band here. Put them all on together and remove as needed. Much easier than trying to figure out when to put thinner cuts on.

              looks like you handled it just fine though. Some good looking beef.

              Comment

              • HouseHomey
                Club Member
                • May 2016
                • 5558
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Primo Oval xl

                  Slow n Sear (two)
                  Drip n Griddle
                  22" Weber Kettle
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                  Blackstone 36” Pro Series
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                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  FOGO
                  A 9 year old princess foster child
                  Patience and old patio furniture
                  "Baby Girl" The cat

                  Erik S.

                #9
                We cook by temp and not by time, unless we're are baking. With that said... I'd at that! Especially the bottom one!

                Comment

                • Ahumadora
                  Club Member
                  • Oct 2015
                  • 2172
                  • Warkworth, New Zealand

                  #10
                  Yep I am on the 115F band wagon also. Perfect temp to pull then sear quickly.

                  Comment

                  • RichieB
                    Club Member
                    • Apr 2018
                    • 1757
                    • Western Mass

                    #11
                    Originally posted by FireMan View Post
                    HorseDoctor might eat em all, but I’ll take the one on the right please.
                    Plus 1....

                    Comment

                    • Geekandproud
                      Club Member
                      • Jun 2017
                      • 83
                      • South Jersey
                      • Cookers:
                        • Meadow Creek SQ-36
                        • 28" Blackstone Griddle Pro Series
                        • 22" Weber Kettle w/SnS
                        • Pit Barrel Cooker
                        • Big Green Egg - Large
                        Thermometers:
                        • Fireboard 2 w/ drive
                        • Thermoworks Dot
                        • Maverick ET-732
                        • Lavatools Javelin Pro Duo

                      #12
                      Was hoping to get them all to 115 together and then finish with the sear. Was trying to avoid having the steaks resting. Turns out the smaller ones got to 115 when the big one was at 113. Did cold grate for the sear and got them all to 130 close enough not to matter. Tasted great!

                      Comment

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                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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