17 lb boneless ribeye roast... with a bunch of picky people

quote:

---

Trust me I’ve been through it. No one is ever happy.

---

that's what I was afraid of....or should I cut in half and cook 2 separate portions...

Just make a ham and save the good stuff for yourself

You can cut it in half and start one a bit earlier but if you just cook it whole there will be different temps and I’m sure a good medium rare in the middle will give you nice medium pieces on each end. I wouldn’t worry too much about it, or let me just say I don’t worry about it. It gets eaten. Just because everyone here says it has to be rare doesn’t mean everyone likes it that way.

Cook it at whatever temp you want from 350-450. Higher just takes less time. Use a thermometer and pull when Center is 120-122 degrees, cover and let rest for at least 20 minutes. That’s it.

You can do all the other suggestions and ge a great result too. But you can just do as above and enjoy some wine while it’s cooking without worrying too much about it. If anyone can’t find a piece of meat that way they can load up on green bean casserole.

quote:

---

Cook the higher temp one first and then add the lower temp (properly cooked) portion to the water bath at the lower temp.

You can hold the overcooked one at the lower temp without overcooking it further.

Take them out of the bath, dry and season and sear on hot grill or cast iron.

---

This is what I do whenever I do steaks to two different temperatures. My wife is pregnant so I have to cook hers more like medium-plus for health reasons and this method works extremely well. It takes longer, but it works.

quote:

---

is it possible to achieve a 135deg med center portion and no red end slices for the picky folks....or to put it another way...roast is about 17" long, will/can I achieve say the 4 to 5 inches on each end very little red and nice med/med rare on the middle 5 inches...am I overthinking this?

---

It is possible. I think 135 is too hot and carry over is gonna make it overdone. I'd reverse sear it. bring to about 120*. Rest and sear. you will have grill going anyway and can bring up some lesser cooked parts to temp for the whiners.

You still downvoting me on the reg, huh? nerd.

Don't cook for anyone who believes a steak should be cooked over medium. End of story.

Bake in the oven on 250 until 125 internal.

Let it rest, for at least 30 mins up to an hour and a half. Cut the ends off in however many pieces you need. Sear the roast and the cut steaks on the grill on super high heat until you get the desired crust on the roast, and the desired doneness on the cut steaks.

It isn't even really that much more work or time required and everyone is happy.

Cook it how you want. You can slice some and place in the grill to desired doneness if someone doesn’t like it rare.