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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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ribeye

HotwingkingHotwingking Posts: 183
edited November -1 in EggHead Forum
I have a 2.5 inch thick ribeye any cooking suggestions.
I have never cooked one this big!!! :woohoo:
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Comments

  • BigABigA Posts: 1,157
    cook direct at 500, depending on how well done you like it, sear for around 90 sec a side, then i shut down the grill and leave on for 5 min, cooks mine to meduim - to meduim well, most people on here are going to tell you that is way to done, but thats what i do B)
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  • HotwingkingHotwingking Posts: 183
    Cool thanx!!! B)
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  • with a really thick steak like that, cooking by searing alone will give you a charred exterior and a lot of "well done" surrounding a small medium-rare interior.

    best approach is to divide and conquer.

    a steak that thick is really a small roast. sear it, and separately roast it. or roast it, and then sear it.

    see here for a coupla-few different approaches to the same problem
    >>> Trex/Xert/hot-tubbing
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  • BigABigA Posts: 1,157
    stripstike - is right, i thought that said 1.5inch sorry you are going to want to cook them a little longer with the egg shut down, again depending on how you like your steak.
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  • HossHoss Posts: 14,587
    Cook til 120 I.T.Remove,rest enjoy! :)
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  • HossHoss Posts: 14,587
    I must concur......WAY TOOO DONE ;)
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  • HossHoss Posts: 14,587
    Just cook it.400 dome til 125 I.T. works! ;) Don't overcook it.Youn can always throw it back on a couple minutes for the squimish, but you cannot uncook anything. Always pull steak @ 120,rest,serve! B)
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