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Now these are steaks!

Couple of 2 inch thick bone in rib steaks going on for dinner- reverse sear all the way on these!!image
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Comments

  • cazzycazzy Posts: 8,808
    Look awesome! Treat that meat with the respect they deserve!
    Just a hack that makes some $hitty BBQ....
  • Charlie tunaCharlie tuna Posts: 2,191
    You better eat s-l-o-w !  Very nice !!
  • DredgerDredger Posts: 1,019
    Beautiful!
    Large BGE
    Greenville, SC
  • You forgot to provide your address!!!! We are one big family aren't we? :)
  • RACRAC Posts: 1,688
    Nice!!!!!!!

    Ricky

    Boerne, TX

  • YEMTreyYEMTrey Posts: 3,617
    Update?  Cook and finished pics?
    XL and a Mini Max Egg in Cincinnati, Ohio
  • EggcelsiorEggcelsior Posts: 12,518
    Awesome! Can I be the Chong to your Cheech?
  • Little StevenLittle Steven Posts: 27,973
    Sweet!

    Steve 

    Caledon, ON

     

  • SpaightlabsSpaightlabs Posts: 1,171
    Looks fantastic!
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • njlnjl Posts: 853
    Yeah baby!!!!

    250 indirect to 105 internal..then Lava for 45 seconds per side....here's what you get..


    What'd that take?  Around 40 minutes to get to 105F?
  • EggcelsiorEggcelsior Posts: 12,518
    That's sexy and I know it!
  • cheech5001cheech5001 Posts: 102
    Took about 30 minutes- the steaks were at room temp when I started, and that 250 was a grid temp.
  • SmokeyPittSmokeyPitt Posts: 8,589
    Gitcha sum! Nice meat!!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • JamieoroJamieoro Posts: 180
    Looks amazing! Yumm
  • RV10FlyerRV10Flyer Posts: 135
    Wow, now that's a steak. =D>   What was the internal temp when you pulled them for the final time? 


    North Texas

    XL BGE

  • thetrimthetrim Posts: 1,409
    That is great.  I struggled w steaks for a great long while on the Egg, am much better now, and love doing 2" steaks of all sorts reverse sear!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
  • MrossMross Posts: 338
    Beautiful steaks. I have to get this reverse sear down. I always over cook mine.
    Duncan, SC
  • cheech5001cheech5001 Posts: 102
    @rv10flyer I didnt check the final internal, but i'm guessing it was low 120's.

    @mross I had the same problem, and I have realized that you want a really brief sear, and also I learned to pull a good 5-10 degrees under target temp as carryover cooking will increase the internal by that much while resting the steaks waiting for the lava temps to occur for the sear!
  • ThatgrimguyThatgrimguy Posts: 3,307
    Wow... that looks delicious!! I need to go visit my butcher.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • thetrimthetrim Posts: 1,409
    I looked at these pics no less than three more times today, just to make me smile....
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
  • jeroldharterjeroldharter Posts: 514
    Revers sear is the way to go with thick steaks. You were basically grilling two little prime ribs. The only thing you are missing is two 4-pound potatoes.
  • cookinfuncookinfun Posts: 129
    +1 on revers sear, indirect / direct...insanely good.
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
  • hoofalooshoofaloos Posts: 236
    That looks fantastic!!  How long are the steaks resting before the sear?  Just enough to get your egg up to blazing or a set amount of time?
    XLBGE- Napa, CA by way of ATX


  • cheech5001cheech5001 Posts: 102
    @hoofaloos , no set amount of time, just long enough until lava is boiling in the fire ring!

    @jeroldharter I did not post pics of the twice baked potatoes I did along with these- but good thinking on your part!
  • RTSampsonRTSampson Posts: 8

    My question is what do you do with the platesetter between indirect and direct? 

    I've hot potatoed it onto a hot pad (mistake number one, now buying new hot pad), or ran down my deck stairs to set it on the concrete patio (mistake number two, too long a distance regardless of gloves). 

    Love the reverse sear result, just need to work on my logistics (I'm trying to convince wife that ar would make whole procress much easier.

    Suwanee, GA
  • cheech5001cheech5001 Posts: 102
    I use welders gloves to lift it out, and fortunately, there is a poured concrete pathway that runs up the side of my house right next to my deck, so it is only a few steps from egg to concrete.
  • ThatgrimguyThatgrimguy Posts: 3,307
    RTSampson said:

    My question is what do you do with the platesetter between indirect and direct? 

    I've hot potatoed it onto a hot pad (mistake number one, now buying new hot pad), or ran down my deck stairs to set it on the concrete patio (mistake number two, too long a distance regardless of gloves). 

    Love the reverse sear result, just need to work on my logistics (I'm trying to convince wife that ar would make whole procress much easier.



    Adjustable rig with a half moon stone.  No more juggling.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • JRWhiteeJRWhitee Posts: 3,013
    Perfection!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia

  • cheech5001 said:

    250 indirect to 105 internal..then Lava for 45 seconds per side.

    Taking notes! Even a chef at Ruth's Chris would be envious of those steaks.

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