How Thick Do You Have Your Ribeye's Cut?

[bep35]

I will be grilling ribeye's for Easter dinner Sunday. What is the best thickness for a ribeye steak? I remember my dad used to get them cut to 2". That seems too much for me. I tend toward 1.5". Thoughts?

[Huskee]

While 2" seems great, perhaps manly, I too find 1.25" - 1.5" to be plenty adequate for me.

[Murdy]

I agree, it's a steak, not a roast, inch and a half is my preference

[Henrik]

I like mine somewhere between 1.5 and 2 inches.

Heck, you should make a poll out of this!

[RonB]

1.5" is good for us.

[Bighorn Dave]

1 7/16" thick was perfect last time, but spousal unit wants the next to be 1 1/2" thick.
All kidding aside something over 1" and be at or a wee less than 1 1/2" seem to be about right for our appetites. Choice grade or better.

[Potkettleblack]

I separate the cap from the eye, do away with the eye of fat between them, cut the eyes about an inch and a half, do different things with the caps.

Wife gets the eyes, I get the caps and an eye or three. She likes the lean eye. I like the cap.

[Troutman]

You didn't answer the question

[Potkettleblack]

Uhm, yes, yes I did:

cut the eyes about an inch and a half, do different things with the caps.

[Bkhuna]

That's what I do. I ask the butcher to cut me a 3 in. thick roast to start. The eye gets sous vide then grilled. The cap goes straight to the fire.

[Spinaker]

1.5"-2" works well for me. I do love a good reverse sear.

[MarkLawson]

I have read that 1-1/2" is the minimum thickness if you plan to reverse sear, which is awesome!

[Huskee]

Honestly I wouldn't say the minimum
. I've reverse seared plenty of 1"ers.

[fzxdoc]

Me too. Works great.

[ssandy_561]

For a reverse sear I get my steaks cut 2" thick.

For a hot and fast cook I get them cut 3/4" thick.

[Cheef]

1.5'' seems perfect for us. One thing I finally learned way too late on Rib eyes is.
We tend to slice and serve now days rather than plate everyone a whole steak. It seems to cut WAY down on waste, and no one leave hungry. We did also discover board sauces which can be amazing.

[fzxdoc]

Slice and serve makes it easier for folks to cut around the fatty areas if they're so inclined. And like you say, less waste.

Kathryn

[Mr. Bones]

Inch an a half, is bout where I prefer my steaks to be.

[DavidNorcross]

1-1/2” is perfect

[Troutman]

Oh about that thick.....

.....that's a Texas size 4 finger steak. Woof, woof

[Troutman]

Gentlemen jealousy and your little old puny weak little sorry paper thin ribeyes are of no interest to me. You want a man's steak, that porterhouse above is a man's steak. So do with that what you will.

[bardsleyque]

that looks about thick enough.

[fzxdoc]

It's almost big enough to adopt.

Kathryn

[Bkhuna]

Anything less than an inch and a half is a slice of lunch meat