cooking technique question for a 3 1/2 inch bone-in rib eye

Hello everyone!
We just bought a huge, 3 1/2 inch bone-in ribeye and are looking for suggestions for how to cook. My husband usually cooks steaks either sous vide then sear or cast iron then oven. However I am not sure we can vacuum seal with bone in for the sous vide and I am wondering if the cut is too thick to do on cast iron. Any suggestions? Thanks!!

kate sinatra
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2 Comments

Julija February 5, 2021
Best technique without any fancy equipment is the "reverse sear" (lots of recipes if you search). Another that I've used with success on a multi-rib prime rib is to use a blowtorch on the meat initially, then a long slow roast in the oven (look for Thomas Keller's prime rib technique).
 
kate S. February 5, 2021
I did see the reverse sear technique. We have never tried it that way so I think it would be a great excuse to try it (my husband is very set in his steak-cooking ways). Thanks Julija! I will try to update the forum with results.
 
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