How long do you cook a whole rib eye 18 pounds?

It is not recommended to attempt to cook an 18-pound rib-eye steak as one whole piece it is too large. Typically, rib-eye steaks are cut and then cooked to the desired doneness. However, if you have an unusually large rib-eye, you can consider following these steps to try and cook it as a whole:

Ingredients:

- 1 18-pound rib-eye steak

- Salt and pepper to taste

- Olive oil

Equipment:

- Large outdoor grill with a lid

- Meat thermometer

- Sharp knife

- Cutting board

- Tongs

Instructions:

1. Prepare the Steak:

- Let the steak come to room temperature for about 1 hour before cooking.

- Preheat the grill to medium heat (around 350°F/175°C).

- Season the steak generously with salt and pepper.

2. Sear the Steak:

- Place the steak directly on the hot grill. Avoid moving the steak.

- Sear for 4–6 minutes per side or until it is browned and crusty.

3. Move to Indirect Heat:

- Move the steak to the cooler, indirect heat area of the grill. This will help to slowly cook the steak to the desired doneness.

- Close the lid of the grill and let the steak cook for 1 hour.

4. Check the Internal Temperature:

- Use a meat thermometer to check the internal temperature of the steak every 15 minutes or so.

- The recommended internal temperature for a rib-eye steak varies depending on your preference:

- Rare: 125°F (52°C)

- Medium-rare: 135°F (57°C)

- Medium: 145°F (63°C)

- Medium-well: 155°F (68°C)

- Well-done: 165°F (74°C)

5. Rest and Slice:

- Once the desired doneness is reached, remove the steak from the grill and let it rest for at least 10 minutes. During this time, the steak will continue to cook and the juices will redistribute.

- After resting, slice the steak against the grain and serve immediately.

_Please note this method is not suitable for all types of grills and the cooking times may vary. It's always advisable to check the instructions provided by the manufacturer of your grill and cook the steak to your desired doneness, ensuring food safety._