Once a month I get 2, 1.5 inch Black Angus tenderloins from the butcher. The whole ribeyes are on sale. How thick should I have that sliced for grilling?
thanks!
Once a month I get 2, 1.5 inch Black Angus tenderloins from the butcher. The whole ribeyes are on sale. How thick should I have that sliced for grilling?
thanks!
3/4-1"
Don't quit a winner.
1.5 is usually good. Maybe 2”. I like medium rare at best and the thicker ones are better for that. Especially if you do a reverse sear.
Personal preference, there is no wrong answer. I like 1 1/4"
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