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My first real attempt at steaks on the BGE, ribeyes!
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Dave_Matthews
Posts: 204
3/4"
thick ribeye steaks on the Big Green Egg. 40 minutes at 225 degrees,
then taken off of the grill. Then the grill is opened wide up, to get
to over 600 degrees. Steaks back on the grill for 2- 4 minutes each
side. Becky's were 130 degrees by the thermocouple before removing from
the grill, mine hit 150 before I took it off of the grill. The steaks
rested at least 5 minutes while we worked out the place setting and
water/utensils.
The best steaks I have ever cooked in my entire life!
no, not -that- one!
KI4PSR
KI4PSR
Comments
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I meant to add that the 40 minutes at 225 were with the place setter legs down with a drip tray. The place setter and tray were removed for the final high heat sear.
no, not -that- one!
KI4PSR -
Looks great. Can't tell from the photo, what type of pepper/chili did you grill with them?LBGE & SBGE. Central Texas.
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CPARKTX said:Looks great. Can't tell from the photo, what type of pepper/chili did you grill with them?
no, not -that- one!
KI4PSR -
Nice! That's the cat's meow!
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Those look great! =P~Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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That cat looks like it thinks it might be next... LOL.
Every time my elbow bends my mouth flies open. -
You and I had the same craving tonight! Nice job! Looks terrific!
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Looks good to save time not sure you need to go that low indirect. I've done 350-400 indirect 4 mins a side then sear with same methods fwiw.Seattle, WA
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I like the low temp especially with a chunk of oak in there makes for a great paring with some Cabernet or other oaky wines/drinks
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The reverse sear, the way to go, IMHO.Looks nice, that's cooking with science and finesse, great cook.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Excellent looking steak
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Those steaks look amazing. I'm going to try your method next time I cook steaks.
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Dave_Matthews said:I meant to add that the 40 minutes at 225 were with the place setter legs down with a drip tray. The place setter and tray were removed for the final high heat sear.
Actually the place setter legs were UP!
no, not -that- one!
KI4PSR -
SkinnyV said:Looks good to save time not sure you need to go that low indirect. I've done 350-400 indirect 4 mins a side then sear with same methods fwiw.
Dave
no, not -that- one!
KI4PSR -
Almost sounds like you smoked the beef. What temp were the steaks that you started with?
I always let mine warm to room temp unless they are thin.
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Dave_Matthews said:SkinnyV said:Looks good to save time not sure you need to go that low indirect. I've done 350-400 indirect 4 mins a side then sear with same methods fwiw.
Dave
no, not -that- one!
KI4PSR -
My second attempt at thick rib eye steaks, with asparagus wrapped in bacon. I used the small fire ring instead of the stock, and use the Woo3 and the place setter legs up to get the grid up to the gasket level. 400 degrees indirect for about 10+ minutes. When the steaks were nearing rare temperature, I took the grid with food, the woo and place setter off and put the grid on top of the small fire ring, very close to the fire. Then returned the food to the grid.
Very good taste and texture, I can't wait to taste the leftovers tomorrow since I failed to protect my smeller from the smoke...The wife said it was excellent, I was not so sure...But good!
This was the first time I experienced the flare up from opening the egg at a high temperature, I burped it once then opened it up, a fire ball erupted and singed a few hairs on my wrist, not much at all but an eye-opener. A rite of passage I suppose.
no, not -that- one!
KI4PSR -
Great lookin' cook, Dave. Nice job.
______________________________________________I love lamp.. -
Fantastic meal you prepared there... My kind of death row meal
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Both steak cooks look great. Last time I cooked steaks I did a low temp cook on the reverse sear like you did in the first cook, and I really enjoyed them. The steaks took on a great deal of smoke flavor this way. I could see how it might be overpowering for some, but me and the fam liked it that way. Time permitting, I would do it again!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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try prosciutto on the asparagus...Green egg, dead animal and alcohol. The "Boro".. TN
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Boom
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Looks great Dave. Did you do anything special with the Asparagus other than wrap in bacon? Also, any guidance on temp/set up for the it?
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Hi CantonDawg;
About an hour before starting the BGE, I washed and trimmed the asparagus spears, then coated them with olive oil, a little salt, and some lemon pepper, and a dusting of powdered roasted cumin. I put the wrapped asparagus on the grill (indirect) with the steaks, for the same 10 or so minutes. Then when I removed the place setter and went to direct cooking, I put the asparagus around the steaks in the direct heat as shown in the pictures. That I think was a mistake, since I was using the small fire ring and the grill was very close to the fire. Some of the asparagus tips caught on fire, just like candles. As I transferred them to the serving platter, I actually had to blow them out as if they were birthday candles on a steak cake! Only a few were burnt, they were super good, a nice crunch to the bite and none mushy.
no, not -that- one!
KI4PSR -
no, not -that- one!
KI4PSR -
Dave, I am happy to see that Master Kitty approves.You are able to live to see another sunrise.Nice cook too.
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Looks awsome. Mine turn out like crap. But I will have to trya reverse sear. Awsome cook.
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Mmmmmmmm..... Mmmmeeeeaaaat!
All those steaks look terrific
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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