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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Dry Aged Bone In Ribeye
loveTheEgg
Posts: 573
Going to pick up 2 16-20 oz 1-1 1/2" thick from whole foods tomorrow for Sat cook! going to do reverse sear...cook at 250 indirect. how long do you think it would take to reach 125 IT?
then bump up to 600 or so to sear for about 90 seconds!
I don't cook steaks a lot so searching for advice on time to get to 125 IT?
Thanks in advance for any info you could pass along!
then bump up to 600 or so to sear for about 90 seconds!
I don't cook steaks a lot so searching for advice on time to get to 125 IT?
Thanks in advance for any info you could pass along!
Brandon, MS
Comments
-
A couple handful of minutes... Do you have a thermapen?
Ball Ground, GA
ATL Sports Homer
-
Chris_Wang said:A couple handful of minutes... Do you have a thermapen?
Brandon, MS -
Please don't be offended, but 1 -1 1/2" dry aged steaks are going to cook VERY FAST! The temp and time you asked about means they will be charred! I'd go for a 1 hour hot tub instead and then just a quick high temp sear!Re-gasketing America one yard at a time.
-
RRP said:Please don't be offended, but 1 -1 1/2" dry aged steaks are going to cook VERY FAST! The temp and time you asked about means they will be charred! I'd go for a 1 hour hot tub instead and then just a quick high temp sear!
Thank you!
Brandon, MS -
Then may I add this little bit more? If your meat was dry aged and it was that thin it tells me it probably was "aged" after it was cut with a butcher's bone saw meaning it wasn't really aged for too long. Did they tell you how long or just advertise as "aged"? Trust me it makes a BIG difference!Re-gasketing America one yard at a time.
-
RRP said:Then may I add this little bit more? If your meat was dry aged and it was that thin it tells me it probably was "aged" after it was cut with a butcher's bone saw meaning it wasn't really aged for too long. Did they tell you how long or just advertise as "aged"? Trust me it makes a BIG difference!
Brandon, MS -
I'm certain it was aged as a sub-prime then trimmed and cut after whatever time 27-45 days. I've never seen anyone dry age individual steaks except maybe Stike as a science experiment (he loves to eat rotten meat).
______________________________________________I love lamp.. -
btw-that's a crazy cheap price for dry aged steak!
______________________________________________I love lamp.. -
Our Harris teeter has a dry age display with all kinds of stuff in it. All of which is noted as "ready" soon. I'm hoping to get a butcher on a good day and offer to take their "expired" meat off their hands for $1/lbs.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
MaskedMarvel said:Our Harris teeter has a dry age display with all kinds of stuff in it. All of which is noted as "ready" soon. I'm hoping to get a butcher on a good day and offer to take their "expired" meat off their hands for $1/lbs.Greensboro North Carolina
When in doubt Accelerate.... -
If you cook it to 125 it will climb to 130/132 while it rest to get up to 600 and you will be lucky to keep it Medium? I'm a rare to medium rare guy and I would pull it at 110/115 the open the egg to 600 then sear for 60/90 seconds a side to 130 max then let it rest. Good cow right there!Charlotte, Michigan XL BGE
-
johnmitchell said:MaskedMarvel said:Our Harris teeter has a dry age display with all kinds of stuff in it. All of which is noted as "ready" soon. I'm hoping to get a butcher on a good day and offer to take their "expired" meat off their hands for $1/lbs.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
nolaegghead said:btw-that's a crazy cheap price for dry aged steak!Re-gasketing America one yard at a time.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum