Canada Beef

Authority

Industry technical body

Territories

CA

Primacy

primary

Commercial interest

advertising funded

Retrieved

2026-08-16

State

Read and citable

Original document

The only thick-steak technique document retrieved that could be read, and it states its thickness in BONES: 'Cut from the Prime Rib at 1-, 2- or 3-bone thickness'. Converting that to millimetres would require a rib-spacing figure no source here supplies, so the row cannot enter a thickness-banded envelope at all — which is the same refusal BBQHQ enforces on any unit it cannot convert, arriving as a judgement because the unit is unmodellable rather than out of range. The cook is also a different one: preheat to 200 °C, sear 2-3 minutes a side, then 'reduce heat to get a constant 160 °C to 180 °C' and 'cook with the lid closed for about 30 minutes' to 57-60 °C, and rest 10-15 minutes loosely covered. Roughly 35 minutes against the reverse-sear profile's 10-18.

Culinary practice, Technical

• Explicitly not safety: A levy body is not a food-safety authority.
• Explicitly not commercial: Funded to promote Canadian beef.

• “Cut from the Prime Rib at 1-, 2- or 3-bone thickness ... Preheat the barbecue to 200°C (400°F) ... sear the steak for 2 to 3 minutes per side ... Reduce heat to get a constant 160°C to 180°C (325°F to 350°F) ... cook with the lid closed for about 30 minutes ... 57°C to 60°C (135°F to 140°F) for medium-rare ... Let rest for 10 to 15 minutes, loosely covered with foil”

  Canada Beef's bone-in rib steak lesson specifies thickness in bones rather than in millimetres, and describes a sear of 2 to 3 minutes a side at 200 °C followed by about 30 minutes with the lid closed at a constant 160 to 180 °C, to 57 to 60 °C for medium rare, rested 10 to 15 minutes loosely covered.

  Thickness:

  Stated in bones. Converting to millimetres would require a rib-spacing figure no source in this catalogue supplies, so the row cannot enter a thickness-banded envelope at all. Out-of-band citation is refused as a matter of course; this is the same refusal arriving because the unit cannot be modelled rather than because the number is wrong.

  A bone-in multi-rib steak is a different object from the boneless portion rib-eye the reverse-sear profile covers.

  Roughly 35 minutes end to end, against 10-18 for the reverse-sear profile — a difference of method rather than of opinion, since this cook spends its bulk indirect at a lower chamber temperature.