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.

Simple Cook

Helluva EngineerHelluva Engineer Posts: 63
edited 1:08PM in EggHead Forum
I decided to do some thin ribeyes using the hot tub method and a quick sear. I have a detailed write-up here.

IMG_0298.JPG
Got some cheap ribeyes from the farmers market.

IMG_0299.JPG
Hot-tubbing.

IMG_0301.JPG
95º internal after the hot tub.

IMG_0302.JPG
90 second sear each side at 650º.

IMG_0303.JPG
Resting.

IMG_0305.JPG
delicious.

Thanks for looking.

Comments

  • BobSBobS Posts: 2,485
    I am sure they were fantastic! Nice picture of the fire down in the lump.
  • Mr HollowayMr Holloway Posts: 2,034
    Nice job Matt
    This is my favorite method for cooking steak right now :)

    Shane
  • This was my first attempt and I was really happy with the results. I will be using this method in the future.
Sign In or Register to comment.
Click here for Forum Use Guidelines.