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Looking for a "Knock their socks off ribeye steak" recipe

RRPRRP Posts: 21,808
edited 8:04PM in EggHead Forum
While I personally am a purist when it comes to steaks and prefer T-Rexed steaks and only use a mist of olive oil dusted with kosker salt I'm looking for a recipe or two or three for ribeyes. Something more complex. Any ideas out there in eggland? Either on the board or via email is fine. Thanks!
L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Dunlap, IL
Re- gasketing AMERICA one yard at a time!


  • GreendriverGreendriver Posts: 128
    RRP, how thick will these be? If they are less than 1 1/2 inches, I quit doing em Trexed and use a raised grid and a temp of about 550. As for what to put on em the Dizzy Pig Red Eye Express is very good.

  • bigarmsbigarms Posts: 136
    Thy this is very good. I still use the Doc Chicken aging on all ribeyes. You don't have to TRex them as they will fall apart. It is by far my favorite way to do steaks. I use saran wrap and have begun using my foodsaver instead of the towel method. Sprinter's recipe with hot infused oil is wonderful.......bigarms[p]

    [ul][li]Sprinter's aged and marinated Tuscan ribeyes[/ul]
  • JopaJopa Posts: 155
    RRP,Rub them in clarified butter and sear. And add oak and peach or citrus chips once the temp stablizes.

  • GGGG Posts: 3
    Dizzy Pig Cowlick. Great alterative to salt and oil.[p]Gil

  • TRexTRex Posts: 2,714
    RRP,[p]Slice then, pound flat, wrap around a sprig of asparagus - add a mild cheese if you like - bake indirect until meat is done to your liking.[p]Makes delicious appetizers or finger food for parties.[p]Just something a bit different . . .[p]TRex
  • fishlessmanfishlessman Posts: 22,716
    i first tried this with sirlion,it was real good. ive since done them with a rib eye and they were the best teryaki steaks ive ever eaten

    [ul][li]terryaki steaks[/ul]
  • sprintersprinter Posts: 1,188
    bigarms,[p]I still do steaks like this on a regular basis, its a family and friend favorite. I've tried different cuts of steak as well, strips work OK but I still like the thick ribeyes best.[p]Doc Chickens marinade is great, he and I discussed this at length years ago on this forum. I still think/know that the olive oil does something to the steaks that really enhances them. Others have had some disagreements with us but I'm a firm believer in it.[p]Dry aging is also a big part of this, it concentrates the meat flavor. The longer I've aged them the better. I like the DRY aging, not vaccum packed. I like to get as much moisture out of the meat as I can, the oil adds it back during the cook. I DO marinade/rub my steaks, vaccum pack them then freeze them with the rubs on. Seems to make a difference in getting the flavor all the way through the meat.[p]Troy[p]Troy
  • RRP,[p]I sent you some information on cooking a great competition steak and hope it helps. [p]Dave

  • Mark BackerMark Backer Posts: 1,018
    Old Dave,[p]I wouldn't mind seeing that if you wouldn't mind, Old Dave. I love finding different great ways to cook steak. [p]Man, do I love this place and the pics that get posted. That pan T-Rexed stuff looked amazing.
  • ChubbyChubby Posts: 2,956
    <p />RRP,[p]The Wife and I love "Tuscan Strips" ![p]Done with Fresh Rosemary, Meyer Lemmons, and GOOD Extra Virgin Olive Oil.[p]Chubbissimo
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • JamesJames Posts: 232
    Chubby,[p]Nice photography!

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