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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 a reverse sear method. My plan is to cook the roast whole in the oven until it reaches about 120°F, then let it rest before slicing it into steaks and searing them on the grill. I’m concerned about losing too much juice in this process. Would it be better to cut the roast into individual steaks and cook them separately instead?

Just to provide some context, I’m hosting a party for 18 guys, and I think cooking the whole roast and then searing the steaks would be faster and more efficient than preparing each steak to order in batches. Would love your thoughts!

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One response to “Ribeye roast question”

  1. BRAdmin Avatar
    BRAdmin

    Yes, you can definitely reverse sear a 17lb ribeye roast and then cut it into steaks for grilling. Cooking it whole until it reaches an internal temperature of 120°F, then letting it rest, works well for medium-rare results.

    Resting the roast will help redistribute the juices, but when you cut into the steaks afterward, some juice will inevitably escape. However, if you let the roast rest properly (at least 20-30 minutes), you should retain a good amount of juiciness in the steaks.

    If your main goal is efficiency for the party, cooking the whole roast makes sense. Searing all the steaks at once on the grill afterward will save you time and effort compared to cooking them individually to order.

    Just remember to slice the steaks against the grain for the best texture, and you should be good to go. Enjoy the party!

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