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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pasture Raised Rib-eyes
Ross in Ventura
Posts: 7,234
Yesterday Jackie and I went to the Farmers Market Ventura, there was a stand selling Pasture Raised Beef we thought we would try some.
A bit expensive
Rubbed with Duck fat, salt and pepper. cooked @400* for 1-hr. on a raised grid
Then the corn @400* for 20-min. turning every 5-min.
Seared @ 500* on CI grate for 3-min. a side
The Rib-eyes were tender and very flavorful, the potato and corn were wonderful as well
Watkins Cattle Co. : http://watkinscattleco.com/
Thanks for looking
Ross
A bit expensive
Rubbed with Duck fat, salt and pepper. cooked @400* for 1-hr. on a raised grid
Then the corn @400* for 20-min. turning every 5-min.
Seared @ 500* on CI grate for 3-min. a side
The Rib-eyes were tender and very flavorful, the potato and corn were wonderful as well
Watkins Cattle Co. : http://watkinscattleco.com/
Thanks for looking
Ross
Comments
-
Nice looking meal. How do you prepare your corn before it hits the grid?
-
Just pull the silk and butter it, when it's done salt and pepper
Ross -
Great looking steaks there. We need to change your forum name to Ross the Steak Man.
Kent -
Thanks Kent, I'l keep my forum name
Ross -
Beautiful Ross! Just think what that meal would have cost at a steakhouse. Love the duck fat on the potatoes.
-
Great meal Ross
Ribeyes on the menu tonight, hope they turn out this good
Shane -
Ross, gorgeous looking steaks......you're right about the price; too spendy to cook any way but on the BGE!
John in the Willamette Valley of Oregon -
Thanks Teresa, it was much cheeper than a Steakhouse
Ross -
You are o so right John
Ross -
I hope so too Shane
Ross -
Fantastic my friend, beautiful medium rare just the way I like it
-
Thanks my friend, we'll have to have dinner some time
Ross -
Ross, that looks great. I have one question. Is pasture raised the same as grass fed beef? I know that grass fed has much lower fat content and needs to be cooked at slightly lower temps and shorter time. Gotta be rare/med rare or will be tough. How about pasture raised?
Thanks.Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper, 26" Weber, 22" Weber Performer. Most have custom handles made by me.
"Just living from one cook to the next"
-
Yes I believe it is
Ross
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum