Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Virgin Egghead, First time Ribeyes

Ok everyone,
Salt/Pepper along with some other spices and I let it sit out for 40 mins prior to going on the grill.  I had grill around 600, 2 1/2 mins first side and 3 mins on the other.  I let it rest in foil for about 20 mins prior to cutting it.  I think I will go 3 to 3 1/2 with this size steak the next time.  The steak was great but it was a little closer to rare than med. rare.  My question for the experts:  With a ribeye, should I go lower heat for a little bit longer to let the fat break down?  Either way, I think it was great for my first steak on the BGE, I did immediately take the steak off the grill after 3 mins on second side.  Some people have said close up shop and leave it in there for a bit.  Just some thoughts and I'll be checking the board as well.  I've included a before and after pic so any constructive criticism will be gladly accepted!


Charlotte, NC


  • hapsterhapster Posts: 7,431
    Nice looking steak... Don't over think it. Search "Trex" and that should put you on the path you're after...
  • ChubbsChubbs Posts: 6,840
    Buy a thermopen and cook to temp. Only way to get real consistent results. Looks good
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • TjcoleyTjcoley Posts: 3,525
    Chubbs said:
    Buy a thermopen and cook to temp. Only way to get real consistent results. Looks good
    +1 - cook to temp. I'd still eat that steak.  Looks good.  Welcome aboard.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • DuganboyDuganboy Posts: 1,118
    You will need a Thermapen, as stated above.  Hardly ANYTHING is done by time.  Too many variables.
  • calikingcaliking Posts: 9,360
    If you don't want it, i'll take it. looks good from here!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • brentseebrentsee Posts: 99
    At 600 I would of went 2 2 2 1 and if still too tender I may go 1 more min.  I too on steak don't use a thermo pen...
Sign In or Register to comment.
Click here for Forum Use Guidelines.