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2" ribeye

DelucaDeluca Posts: 102
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

  • JRWhiteeJRWhitee Posts: 3,132
    I do mine for 3 minutes a side at 800, but I like it charred, then I wrap in foil to rest.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • blueinatlblueinatl Posts: 94
    I did a ribeye (about 1.25 inches) reverse sear and it was great.  Very tender.
    Peachtree Corners, GA. Large BGE
  • DelucaDeluca Posts: 102
    How long does the reverse sear take?
  • MrCookingNurseMrCookingNurse Posts: 4,394
    Less than 14 min?


    _______________________________________________

    XLBGE 
  • DelucaDeluca Posts: 102
    Ok. thanks... So is this reverse sear done with direct or indirect heat? I can see going both ways with it.
  • U_tardedU_tarded Posts: 1,427
    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
  • DelucaDeluca Posts: 102
    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
  • JRWhiteeJRWhitee Posts: 3,132
    Thats a nice looking piece of meat!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • SkiddymarkerSkiddymarker Posts: 7,743
    You bet, pul at 115 then after burner the egg and blast it..... Nirvana!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • EggcelsiorEggcelsior Posts: 12,786

    You bet, pul at 115 then after burner the egg and blast it..... Nirvana!

    I did this tonight. Weeeee!
  • SkiddymarkerSkiddymarker Posts: 7,743
    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. - Vee-Gan: old Indian word for poor hunter. 
  • EggcelsiorEggcelsior Posts: 12,786
    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.
  • DelucaDeluca Posts: 102
    ReverseSear!! I'm sold!! Damn tasty steak! Thanks guys!
  • EggcelsiorEggcelsior Posts: 12,786
    Good work!
  • calikingcaliking Posts: 8,534
    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 2013
    A happy BGE family in Houston, TX.
  • SkiddymarkerSkiddymarker Posts: 7,743
    Excellent! great steaks, reverse is the best IMHO...
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Nice job, I did a reverse sear a week ago and I am sold!
    LBGE
    Go 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 FacebookInstagram, and Twitter.
  • henapplehenapple Posts: 15,581
    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 
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