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Chicago Style Ribeye

llrickmanllrickman Posts: 542
edited 2:54AM in EggHead Forum
Hi all I picked up a 2lb 3.5 inch thich chicago style bone in ribeye today to cook for this evening

I was wondering if any had done one before and how you had done it

I was thinking about searing for a few minutes on each side at about 700 then bringing the egg down to around 350-370 and cook till temp is around 130

any suggestions would be appreciated

Larry
One LBGE
Digi Q
green Thermapen
AR

Albuquerque, NM

Comments

  • WessBWessB Posts: 6,937
    I have personally never done one that thick....and also depending on how much sear you like.....I would think to achieve a 130° internal on a 3 1/2" thick piece of meat, you would most likely have a good sear just cooking the thing at 400° dome for entire cook, flipping as needed...I expect it will take a decent amount of time to get to 130..I'm also basing these numbers on cooking it on a small egg, not a large..
  • Larry,

    I would hot tub it for at least an hour and grill at something south of 400* till you get your desired internal temp. That puppy borders on being a roast so you will get a fair bit of rise during the rest, maybe 10*.

    Steve

    Steve 

    Caledon, ON

     

  • Ive done a prime rib about that size and did it in the same fashion but only once and just wanted some input from others thanks for the reply
    One LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • Ive never hot tubbed anything before i'll search that could your explain what that does

    Larry
    One LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • Larry,

    You put the meat in a ziploc or foodsaver bag and immerse in hot water(100*)for a period of time. The meat heats to that temp and you get a faster cook with the level of doneness is consistent across the whole cross-section of the meat, instead of graduating from well-done at the exterior to whatever the middle is cooked to. IMHO the drying of the meat in the cooking process is reduced.

    Steve

    Steve 

    Caledon, ON

     

  • fishlessmanfishlessman Posts: 18,446
    quick sear remove and drop temps to below 325 and back on for the roast. will take 30 to 40 min to drop temps, what makes it chicago style
  • Thats what im gonna do. Might as well make it a all around experiment tonight.

    After all its on the egg even if i screw up its still gonna be good lol well maybe
    One LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • thats what it says in the meat counter

    its a large bone in ribeye i'll post a pic of it a little later after work
    One LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
  • Don't think you will regret it ;)

    Steve

    Steve 

    Caledon, ON

     

  • fishlessmanfishlessman Posts: 18,446
    here is one seared and slow roasted, it was a thinner two bone cooked like a steak then split. it was close to three inches plus or minus.

    2005233303.jpg

    01fd68e1.jpg
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