Preparing 2" ribeye to mimic prime rib?

Discussion in 'Food & Cooking' started by rp17, Aug 12, 2017 at 7:59 PM.

  1. rp17

    rp17

    Messages:
    2
    Likes Received:
    0
    Exp:
    ?
    All the ribeyes at my grocery store today were enormous - about 2" thick and 1.7 pounds. For our usual 1"+ one pounders, if we're cooking inside vs grilling, we usually reverse sear. This steak is soooo thick though, I had the thought that maybe we could mimic a slice of prime rib with it. I'm not sure how to do that though. Cook in the oven at a really low temperature, like 170? It would essentially be like our reverse sear, but with an even lower temp and without the sear at the end. Thoughts? For the record, we'd be going for med-rare and our typical reverse-sear method is a 225 degree oven until the temp hits 115-120, then searing quickly in a hot cast-iron. This time around though I'm looking for more the effect of a slice prime rib vs a steak though - med-rare all the way through without any sear on the larger surfaces.
     
  2. kuan

    kuan Moderator Staff Member

    Messages:
    7,780
    Likes Received:
    234
    Exp:
    Retired Chef
    You might be able to foil the sides tightly and do it. No guarantees though.
     
  3. rp17

    rp17

    Messages:
    2
    Likes Received:
    0
    Exp:
    ?
    I had the thought of foil too, to protect the rest of the steak from drying out just like the outer surface of the roast would.
     
  4. maryb

    maryb

    Messages:
    2,364
    Likes Received:
    101
    Exp:
    Other
    Foil it and you will steam it, to me a good prime rib has a nice seasoning crust that is well browned. I would do the slow oven then a very hot sear to set the crust without to much additional cooking.
     
  5. chefross

    chefross

    Messages:
    2,450
    Likes Received:
    200
    Exp:
    Former Chef
    I believe you would have better results if you seared both sides and roasted it in the oven to temperature. Timing is everything.
    After searing both sides, take an internal temperature then roast from there.
     
  6. flipflopgirl

    flipflopgirl

    Messages:
    4,124
    Likes Received:
    242
    Exp:
    Retired Hospitality
    Try just searing to set a nice bark then rest.
    Carry over heat will take you to MR...if not then toss in the oven for a VERY SHORT amt of time.
    A cut of prime meat should end up juicy and flavorful in any case.
    If not then shave and have French Dip.

    mimi

    Aghhh...Ross beat me to it lol.
    m.
     

Share This Page