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.

DelMonico steaks

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.  


  • ChubbsChubbs Posts: 6,701
    Nice cook and nice pic
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Ragtop99Ragtop99 Posts: 1,527
    looks good.
    Cooking on an XL and Medium in Bethesda, MD.
  • Nice cook, this is why I refer to reverse sear as the poor man's sous vide. Low and slow to 115 internal, then flame the heck out of it for 30-60 seconds a side. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Yum... and I sure do love grill marks and fire pics!  :-bd
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
Sign In or Register to comment.
Click here for Forum Use Guidelines.