Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Boneless Ribeye Steaks

TulsaMurphTulsaMurph Posts: 131
edited 10:28PM in EggHead Forum
My wife brought home some super thick boneless ribeye steaks today to cook tomorrow for Father's Day. These beauties are about 1 1/2 lbs each and must be 3" thick! I have cooked some 2" thick filets using the T-Rex method, but I am not sure that it would be the best way to cook these. What is the best way to cook them in order to serve them up like steaks (not like roasts) tomorrow?

Thanks for the help!
John
·
Sign In or Register to comment.