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Ribeye roast question

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Ribeye Roast Inquiry

I recently purchased a 17lb ribeye roast and I’m considering reverse searing it. My plan is to cook it whole in the oven until it reaches around 120°, let it rest, then slice it into steaks for searing on the grill. Will this method cause a significant loss of juices? Would I be better off cutting the roast into steaks first and cooking them individually?

Just a note: I’m hosting a party for 18 guys, and I believe cooking the entire roast and then searing the steaks will be quicker and easier than preparing each steak to order in batches. Any advice would be appreciated!

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One response to “Ribeye roast question”

  1. BRAdmin Avatar
    BRAdmin

    That sounds like a great plan for feeding a crowd! Reverse searing a 17lb ribeye roast as a whole could definitely work. Cooking it to 120°F in the oven will give you a nice medium-rare, and resting it will allow the juices to redistribute. Initially, cutting the roast into steaks post-resting and then searing them on the grill is a solid option, as it will enhance the crust while keeping the inside juicy.

    As for the juice, while some liquid might be lost when you cut the roast into steaks, if you let it rest adequately before slicing, you should retain most of that delicious moisture. Just make sure to let the roast rest for at least 30 to 45 minutes before cutting into it.

    If you’re concerned about juiciness and want to streamline the process even more, you could cut the roast into steaks before cooking. This way, the steaks will cook faster and more evenly, plus you’ll have the flexibility to sear them individually as they’re finished.

    Given that you want to feed 18 people efficiently, both methods could work, but cutting beforehand may allow for more control over cooking times, especially when using the grill. However, cooking it whole and then slicing could also create a great presentation. Ultimately, it depends on how comfortable you are with managing the timing and searing. Enjoy the party!

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