How thick

[kfdvm]

I like rib eyes 11/4 inches thick, but would like other people's perspectives, please.

[bram03]

I like rib eyes 11/4 inches thick, but would like other people's perspectives, please.

1.5 to 2 inches

[cowgirl]

1 1/2" to 1 3/4" here.

[Gore]

I was gonna say 1 1/2" to 1 3/4", but it appears that Jeanie already took that square. I'm gonna go with 1 9/16" to 1 13/16"

PM me if I win the pool. :thumb:

[cats49er]

1 1/2 to 2 inches works for me.

[pjtexas1]

Based on the title I'm disappointed in this thread. :pound:

[Ron_L]

1 1/2" to 1 3/4" here.

I'm with Jeanie :thumb:

[DouG M]

I'm in at 4 to 5 CM or for those who like the the GOOD old standard measurement that is close to 1 11/16" to 2 1/16" but 2 inches will do.Now that being said you all have great Christmas and a Happy new year. OPS can I still say that. DouG M

[HunkyDory]

I usually go thinner. About 1 to 1.25 inches because I just can't eat that much. Gotta be careful to not overcook the thinner ones though.

[RatSass]

11/4THS IS LIKE WHAT? ALMOST 3 INCHES? I like really thick steaks- reverse seared. I say go for it.

I normally shoot for a true 1-3/4" to 2" for the best steaks.

[Joe Black]

For straight grilling, I like 1.375" and for a good reverse sear, I would go 1.875 to 2". That's another set of measurements, so I should get the money.

[BillN]

You know if it's a rib eye I'm good to go. But since your looking for specifics here goes... for a flame grilled rib eye sandwich 3/4", if grilled on a flattop for a sandwich 1/2". As a grilled steak that i'm using utensils then 1 1/2 to 1 3/4.

[modicker]

1 on top of the other! :thumb:

[Dueck]

At least an inch, otherwise not that picky. A little salt and pepper and nothing more, then on to the Kettle over a blistering bed of charcoal with some dry pecan chips. Medium rare please.......

[VoodoChild]

I prefer 35 mm to 50.8mm always good ! :wacko::mrgreen:

[Pocchampion]

Perfect for sharing. 2 3/4 pounds and a skosh over 2"

[BigBobBQ]

got to go with the ever popular 1 1/2 to 1 3/4 inch.

[Burnt at Both Endz]

1.25" on the ribeye,2" on a strip, and 2.5" on a filet.

[cheez59]

If you buy the beef and cook it for me I will be a happy camper no matter what. If I buy it 1-1/2"-1-3/4" thick and med rare.

[longhair75]

I like my ribeye over 1 1/2" thick and rare enough that a really good vet would have a chance at bringing it back to life


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[ModelMaker]

I'm always getting yelled at for hauling home giant thick steaks, or cutting rib roasts at
1 1/2". I'm well aware no one is going to consume the entire amount but it just looks right as you serve it.
I always tell them that's why they invented leaveovers.
Ed

[NCGrimbo]

I like them no more than 2" and no less than 1".

[HawgHeaven]

1 1/2" to 2" will do just fine. Medium rare. What time is dinner?

[Smokeat]

At least an inch, otherwise not that picky. A little salt and pepper and nothing more, then on to the Kettle over a blistering bed of charcoal with some dry pecan chips. Medium rare please.......


Dude, that is "EXACTLY" (down to the type of wood chips, dry!) the way I cook my ribeyes. Though I can rarely afford ribeye steaks that are marbled enough for my taste.

Brothers from a different mother, perhaps?

BTW, I pay an ungodly high price for pecan chips here in SoCal.

[mattmountz94]

1" is also fine with me. Then i can eat the entire steak and more caramelizing to meat ratio

[cfrazier77]

6" thick please, prime rib! Yum..........

[medic92]

1 3/4 to 2 inches for me. Salt and pepper only, reverse seared to medium.

Until this Friday when my Anova gets here. :)

[luberconn]

i don't discriminate when it comes to my ribeye thickness

[bonehead762]

got to go with the ever popular 1 1/2 to 1 3/4 inch.

+1

Ditto

Same

What time do we get there?