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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Monster ribeyes...it's what's for dinner

njlnjl Posts: 749
I stopped by Win Dixie this evening looking for steaks, and it was either really thin ribeyes or these monsters.  Not wanting the thin ones, I decided to go big.

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about 40 minutes indirect slowly rising from 225F to 300F, and then 2 minutes per side at 500-600F raised direct.

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The big one is not quite done (only 110F when I pulled them).  That's fine...because it's dinner tomorrow...and now I can reheat it without overcooking it.

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