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

Want to see how the EGG is made? Click to Watch

Reverse Seared Ribeye, Fries, and PGA

Three of my favorite things, golf, steak, and fries!!  I decided to visit my local butcher local butcher, the Timber Creek Market, http://www.timbercreekmarket.com, and pick up a nice bone in 45 day dry aged rib eye for the afternoon viewing of Fridays round of the PGA.  

 

I reversed seared this beauty at 225 until the internal temp reached 110, pulled and then seared on the cast iron grates at 600 degrees for 90 seconds a side, turning 45 degrees after 45 seconds a sear.



Pulled, after searing for 90 seconds a side.



After the beast rested for 15 minutes, sliced and ready to go.



While the steak was resting, I threw some fresh cut fries on some heavy duty foil, added seasoning salt and olive and cooked on the egg for 20 minutes.



Final product...Steak, Fries, and Golf.  Was in a pretty good place!!



Comments