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.

Slab of ribeye

IllinifanIllinifan Posts: 35
edited 6:23AM in EggHead Forum
Our son is having a group of golf buddies over to his house after a
day of golfing. He wants rib eye steak but won't have time nor grille
availabilty to do 20 individual steaks. Since we have the green egg,
he wants to know, and so do we, how could we Egg about 15lbs. of rib
eye in the slab and let them all cut off the slice they want? This
would have to be done indirect style. What temp and about how long for med. done.
Thanks for your help.

Comments

  • egginatoregginator Posts: 569
    Illinifan,[p]Basically you are talking about a prime rib roast. Check this link.[p]Ed
    [ul][li]Mad Max prime rib[/ul]
  • JSlotJSlot Posts: 1,218
    Season as desired and cook at 350°-375° indirect until you reach 125° internal temp in the very center of the ribeye. Remove from egg and cover loosely with foil for 20 minutes or so. This will yield well done ends and the middle will be rare with the rest in between.[p]Jim
  • JSlot,Excellent information. About how long do you think
    this will tale with a 13lb ribeye?

Sign In or Register to comment.
Click here for Forum Use Guidelines.