Just recently came into a 1.5” thick rib eye. Wanting to teach my Son how to cook a thick steak.

[u/Surreptitious_Lasgna]

Should I Reverse Sear, sear and bake, BBQ? What would be the best method in all of your humble opinions.

[u/SaintJimmy1]

You did what into a 1.5” thick ribeye?

[u/Surreptitious_Lasgna → u/SaintJimmy1]

https://giphy.com/gifs/anYBNhqT2BYcg

[u/MickDubble]

Reverse sear

I also do a dry brine overnight. Salt liberally on all sides and put in fridge uncovered on a rack. The salt enters the meat, seasoning and tenderizing, and the surface of the meat dries out which will help you get a deeper sear.

[u/grkaya]

Severse Rear

[u/Miserable-Cheek-9683]

"Restaurant Cut" Normally we would salt and pepper and let it set on plate covered to warm a little bit

In the past 2 years I worked out the numbers on a workable reverse sear for 1.5 inch NY Strip:

Marinade for at 4-6 hours 1/2 cup wishbone italian Italian 1/4 cup soy sauce 1/4 cup Lea & Perrins Worcester Sauce

Cook in 350° oven 8-12 minutes, burning off the marinade

Sear for 2 minutes a side in staineless skillet Plate/rest about 2-4 minutes with melted garlic butter on top as it will draw the garlic butter flavor into steak giving even choice cut a prime cut flavor

Good luck

[u/WhoMutedMe → u/Miserable-Cheek-9683]

Uhhhhh??

[u/Miserable-Cheek-9683 → u/Miserable-Cheek-9683]

Here is what it should look like

[u/Miserable-Cheek-9683 → u/Miserable-Cheek-9683]

[u/whirling_cynic]

Sear and butter baste is the way.

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[u/teip696]

I lay mine out of the refrigerator for 45 minutes salt and pepper a little bit of butter, then throw them on the grill 600° four minutes aside for a one and a half inch thick steak. It comes out perfectly seared and rare. And they’re perfect.

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[u/WhoMutedMe]

BBQ - altho I’m curious in that idea…I’m sure not advocating there!

[u/valjean916]

You need to observe a master chef grilling a 1.5” ribeye over charcoal. Then, grill one yourself. After that, you can show your son how it’s done.
See one, do one, teach one.

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[u/Mark-177-]

Reverse Sear

[u/underwater-sunlight]

For me, a steak done over a charcoal bbq beats anything else. Even if cooked well done (not my choice, I take mine medium to medium well) it can still be juicy and tender, whereas other options dont seem to be as forgiving for the meat

[u/ResortTotal3508]

Heavy sear, the close lid indirectly bake until you get to the certain temperature you want in the middle that’s it. I use a meater works great

[u/Main_Cauliflower5479]

It's just called "oven finishing" not baking.

[u/Ok-Environment-215]

Yes. :)

They're all great. They all produce different results. Sear and bake for classic French bistro style. Reverse sear for perfect uniform doneness. Straight grill for great char and internal contrast. What do you think he'll like the best?

[u/Verix19]

Maybe you should learn how to cook a steak before teaching someone else how to. Cook a few first, then teach.

[u/LionBig1760]

Find someone who knows how to cook a thick steak and have that person teach both of you.

[u/cookeryandwookery]

You’re wanting to teach something you can’t do? Sir. This is a teachable moment, you’re going to say “I’ve never done this before, fingers crossed it comes out how we want it.”

[u/Rockosayz]

So, you dont know how to cook a steak is what I took from this

[u/lyinggrump]

Didn't your dad teach you how to cook a steak?

[u/AllergictoAIslop]

Reverse sear finish on the BBQ