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.
Same as rib eye only a little farther forward (or back, I don't know). Named for a NY Steakhouse that featured them .... long, long ago.
Sous Vide at 120° for two hours. (One hour would have been plenty). On the cast iron grid 1 minute per side (30 sec would have been enough).
Pink to within 1/8" of the surface. No plated pics. I ate it too fast... all one pound of it.