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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
2" ribeye
Options
I'm throwing this on tonight and I'm looking for thoughts on this.
Normally I get the egg up to 600 and seer for 3 minutes on each side, shut the egg down and let it cook until internal temp is 130.
Are there any other methods anyone recommends for something this thick?
Thanks Much
Comments
-
I do mine for 3 minutes a side at 800, but I like it charred, then I wrap in foil to rest._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I did a ribeye (about 1.25 inches) reverse sear and it was great. Very tender.
Peachtree Corners, GA. Large BGE -
How long does the reverse sear take?
-
Less than 14 min?_______________________________________________XLBGE
-
Ok. thanks... So is this reverse sear done with direct or indirect heat? I can see going both ways with it.
-
Takes me an hour to reverse sear 2" ribeyes, about 45 to get to 120 indirect. Pull plate setter let it rip up to about 500 90 secs a side
-
Roger Dodger.... Got it indirect at 250. I may up that to 275. The meat is alway the way up to 68! It's been on for about 10 minutes... Ill keep you posted
-
Thats a nice looking piece of meat!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
You bet, pul at 115 then after burner the egg and blast it..... Nirvana!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I did this tonight. Weeeee!Skiddymarker said:You bet, pul at 115 then after burner the egg and blast it..... Nirvana!
-
Had my son and his family here tonight, did some wings, too much going on for pics - tomorrow is a 2" rib eye and chicken breast for SWMBO - I'm drooling already.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I didn't take any plated shots but here is what's left. Effing awesome. I reversed to 120 then blasted for 90 seconds per side with DP Cowlick.
-
ReverseSear!! I'm sold!! Damn tasty steak! Thanks guys!
-
Good work!
-
Thats a beautiful looking ribeye. I'm almost ashamed to say what i did to a couple of ribeyes yesterday.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Excellent! great steaks, reverse is the best IMHO...Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Nice job, I did a reverse sear a week ago and I am sold!
LBGEGo Dawgs! - Marietta, GA -
Gonna try it... nice cook!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I did some thick strip steaks Friday... reverse sear. the egg got away from me and was around 350 so I used the thermapen and wasat 115, too far for me. I pulled them and just set them out. pulled the ps, threw on the mangrates and let out rip. while waiting the steaks dropped to 100. quick sear and turnedout great.Green egg, dead animal and alcohol. The "Boro".. TN
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum