Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Ribeye recipe wanted

EllerEller Posts: 56
edited June 2012 in Beef
I am looking for a recipe to make some ribeye steaks that my wife will eat. She likes the taste of Ruth's Chris. I would like some advice from the forum on your favorite recipes. Please include youe favorite seasonings, egg temperature, selection of favorite smoke flavors and time for the cook. Thanks much!

Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,492
    edited June 2012
    EVOO and Montreal rub.  Lowered grid, dome temp 500.  Toss it on for 5 minutes, flip and give it a couple of minutes.  Rest wrapped in foil.

    Smoke does not particularly work for fast and hot cooks, but I have been known to throw mesquite in.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • EllerEller Posts: 56

    Doc, thanks for the fast reply. I appreciate the help. I will try your recipe. What type of lump coal do you use. Thanks.
  • Doc_EggertonDoc_Eggerton Posts: 4,492
    Royal Oak.

    I am an apprentice.  Stand by for some Masters chiming in.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • I am looking for a recipe to make some ribeye steaks that my wife will eat. She likes the taste of Ruth's Chris. I would like some advice from the forum on your favorite recipes. Please include youe favorite seasonings, egg temperature, selection of favorite smoke flavors and time for the cook. Thanks much!
    Well, If you want it to taste like Ruth's Chris, those are done in an oven. I can show you how to do that but if you want to use the egg there are several options for you out there as well. You want to use your egg, or make it taste like ruth's chris?



  • EllerEller Posts: 56
    I want to use the egg
  • beaudreauxbeaudreaux Posts: 23
    Simpler is better for me, I prefer to season with kosher salt and fresh ground pepper. Crank the coals up hot, sear well on each side about 2 minutes, let sit on the grill until you reach a med rare let rest and serve
  • Simpler is better for me, I prefer to season with kosher salt and fresh ground pepper. Crank the coals up hot, sear well on each side about 2 minutes, let sit on the grill until you reach a med rare let rest and serve
    I buy good steak and I do it simple too. Salt and pepper. You can look up TRex method which is a fave around here. It's where you sear with a lowered grid right down by the coals then pull them and bring the egg temp down to 400 or so then roast them to finish. it's a great way to do them

  • gte1gte1 Posts: 376
    I really had trouble with steaks when first getting the egg. I started using the T-Rex method and it is great. If you have a grid that will sit on the small exposed ridge of the fire box you can sear right above he coals without having to get to lava temps thus eliminating the need to cool it down, which isn't all that easy. Depending on what flavor I'm looking for I'll throw a little red oak or Jack Danials chips on a few mins before the roast.

    George
    George
  • MickeyMickey Posts: 16,504
    Start with the very best ribeye cut you can find and add S&P.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • tjvtjv Posts: 3,357
    go prime or aged choice cut,
    sear,
    season kosher salt and cracked pepper
    roast up in dome till internal temp says done to your liking,
    rest 15 minutes
    drizzle ghee (butter) drizzle right before serving on hot plate (ci fajita plate)

    it will probably take you several runs at this to get it down......couple things to speed up the learning curve,
    - keep consistent on your meat cut, grade and thickness will speed up your process.
    - build the same fire and tweak.  all new lump, some old with new, 
    - sear at the same grid height from lump
    - roast in the dome at the same height.

    image

    t


    www.ceramicgrillstore.com ACGP, Inc.
  • burr_baby33burr_baby33 Posts: 503
    Totally agree on choice or prime.  I recently ordered 8 one inch thick rib eyes for an evening with guests.  All the butcher had was select.  Little or no marbeling. Tested one on the day before having guests.  Tasteless and chewy.  Fed guests something else.  Lesson learned. 
  • WoodsDogWoodsDog Posts: 41
    cen-tex:  it may be off topic (non-BGE), but I'd love to hear your thoughts on the oven cooked steak like Ruth's Chris.  I am all about learning new ways to cook steak!
  • stikestike Posts: 15,597
    edited June 2012
    it may be an oven, but the infrared element is what cooks it.  fwiw, your lump gets hotter than their infrared element does, and it cooks with radiant heat (meaning: it cooks the same way. ).

    i don't know about their rubs or seasoning, but their nice even cross-section (even done-ness) is what hot-tubbing, Trex and Xert methods are all about.  and it also goes back to the standard 'leave it out til it gets room temp' rule.  at morton's, you'll see the steaks stacked and out for a good long while.  couple hours.

    the other thing is that they dry age, so the beef flavor is intensified a bit by being condensed (less water in the meat), and by the extra flavors that aging itself (not the drying) imparts.


    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.