In need of a Pro tip for a 2" ribeye

[JeffJ]

I'll echo what everybody else has said - cook it at lower temps (200-250) until it hits about 100 internal then add hot coals and reverse sear both sides twice. You should hit about 125-130 internal after a few minutes of rest. Our local grocery store has had it on sale for the past couple of weeks and it's quickly become (mine and my kids') favorite cut of meat. Absolutely love the big tomahawk ribeyes.

[Livermoron]

I love doing ribeyes. Best bet is indirect (to about 110-115) and reverse sear. This is one cook I did for a "Game of Thrones" viewing party...




(Yes...we're all nerds out here in the Bay...)

[fracmeister]

SOus vide then sear is my way. Next time.