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Like a kid on Christmas.

I don't know why, but cooking a 2-inch ribeye makes me feel like one.


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I reverse seared this bad boy to 115 internal at 250.

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Then I opened the vents and took the egg to 600. 90 seconds per side.

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All done:

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After the rest. I added more pepper, butter, and garlic infused olive oil.

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Edge to edge awesomeness.

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This is a win every time.

Guess what is going on tonight?


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Comments

  • calikingcaliking Posts: 8,166
    That's some awesomeness I wish had on my plate. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JRWhiteeJRWhitee Posts: 3,014
    Thats not a steak its a prime rib! :-O
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • caneggercanegger Posts: 540
    Just beautiful looking
  • texaswigtexaswig Posts: 1,681
    Better looking than a steakhouse .
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • tazcrashtazcrash Posts: 1,851
    edited April 2013
    Still full from lunch, and yet my mouth is watering!!! 

    BTW, is that great directly on the coals? Next hottest thing to cave-man style 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • AviatorAviator Posts: 1,560

    Dude, that looks awesome!

     

    =D>

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • cazzycazzy Posts: 8,808
    That looks amazing man!! Great job!
    Just a hack that makes some $hitty BBQ....
  • MickeyMickey Posts: 17,447
    Got to ask: did you pay cash or finance that thing?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • DutchDutch Posts: 5
    !s that a cast iron grate on a spider?  Next weekend I'm trying this!
  • CANMAN1976CANMAN1976 Posts: 1,579
    Let me guess.... your not a vegetarian lol!!!
    Looks terrific, i'm going to try this when I get my egg in a few weeks....can't wait!!!


    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • ParallelParallel Posts: 432
    MAN meal!

    Every time my elbow bends my mouth flies open.
  • Mattman3969Mattman3969 Posts: 6,383
    edited April 2013
    Looks very good!! What is the rest of the family eating? :D

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Always awsome. =D>
  • Little StevenLittle Steven Posts: 27,973
    edited April 2013
    I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump

    Steve 

    Caledon, ON

     

  • scooter759scooter759 Posts: 248
    That ain't fair, I'm just doing burgers.
    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
  • SkiddymarkerSkiddymarker Posts: 7,601
    I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump
    Amateur! Of course I'm a hoarder now I can get that Basque stuff.....

    @Eggcelsior - great looking cook - absolutely awesome. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Little StevenLittle Steven Posts: 27,973
    I'm ordering a pallet of ML on Monday. Not ever going to let this happen again.

    Steve 

    Caledon, ON

     

  • ChubbsChubbs Posts: 6,692

    I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump

    I hate when that happens!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Dude has 8 eggs and no lump. The shoemaker has no shoes :))

    Great looking cook! That steak is DANK. headed up to the meat and greet for Austin Eggfest here in a few. Chuckie is in the batch, Salado Style brisket on the egg, dough rising for pizza. been a busy day for my egg (I did have lump and it's been burning at 260 for 8 hours and has 15 more to go)
    Keeping it Weird in the ATX
  • I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump
    SV and pan sear?


    Keeping it Weird in the ATX
  • Little StevenLittle Steven Posts: 27,973
    I'm SV'ing chicken. Like you I'm not thrilled with the texture of beef SV'd. It's a great thing for hot tubbing for a mere $1,500

    Steve 

    Caledon, ON

     

  • U_tardedU_tarded Posts: 1,416
    Nice cook. Your egg looks still new :). Did you drop your grill dome extender in the coals to get it low?
  • doubledouble Posts: 1,214
    Ok had to do it...
    Lynnwood WA
  • doubledouble Posts: 1,214
    One happy belly
    Lynnwood WA
  • EggcelsiorEggcelsior Posts: 12,518
    U_tarded said:

    Nice cook. Your egg looks still new :). Did you drop your grill dome extender in the coals to get it low?

    Yes indeed. It sat right on the fire box.
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