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Dry Aged Ribeye - proper set up

I'm going to give a shot at a couple of 60-day prine dry aged ribeyes for some special friends visiting central NY next week.  Still a new user of the large BGE and I don;t want to srew this up.  I have a Woo.  What are the recommendations for the set up?  I'm pouring a 1998 Mouton Rothchild to go with this so I want to do it right.
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Comments

  • nick_banichnick_banich Posts: 109
    One thing I'm learning quickly is don't over think things with the egg. Let me know how yours goes - I'm still trying to get a warm and fuzzy with direct when it comes to beef.
    -Large BGE since 6-13
    -Indianapolis, IN

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  • EggcelsiorEggcelsior Posts: 11,416
    How thick are they? I highly recommend reverse searing the steaks if at least 1.5 inches thick.
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  • TurtleCreekTurtleCreek Posts: 140
    I did one a few weeks ago by cooking it on a raised grid direct at about 325 until it hit 95*
    Took it off, cranked to the fire to 575ish, lowered the grid and gave each side a sear.  Wanted to take the fire temp higher but I could see the steak temp rising as it rested because it wasn't too thick.  It was very good even though I served it with bud light ... 
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  • allsidallsid Posts: 417
    I did one a few weeks ago by cooking it on a raised grid direct at about 325 until it hit 95*
    Took it off, cranked to the fire to 575ish, lowered the grid and gave each side a sear.  Wanted to take the fire temp higher but I could see the steak temp rising as it rested because it wasn't too thick.  It was very good even though I served it with bud light ... 
    But how did it come out regarding doneness & Color with that method?  I just did some 2.75" custom cut ribeyes tomahawk cut and they were a little over done for the price I paid.  I think I went 120ish and then seared-

    PS: Love the CSN pic-
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  • EggcelsiorEggcelsior Posts: 11,416
    @allsid
    If you are going for medium rare, pull at 110. Something that thick has a bunch of mass and will hold onto heat a lot longer than a typical steak.

    Expect around 10 degrees in rise during the rest.
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  • allsidallsid Posts: 417
    @Eggcelsior I hear ya-

    It seems that I just run the fine line between over & under done.  Unfortunately, when it gets spendy regarding the protein cost, which is only a couple of times a year, I seem to botch the time & temp somehow.  I only kick down when I have family visiting from a couple time zones away, and they praise the taste of the egg as well as Montana Beef.  Unfortunately, like many folks on here, I am my own worst critic- @MurrayG I hope your ribeyes come out fantastic and you can post some photos.  
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  • nolaeggheadnolaegghead Posts: 14,938
    Hotter you cook the bigger the rise.  If anything, undercook, because you can fix that easily.  Crank your oven to 250 F before you start the steaks.  Cook the meat first to give it time to rest where you can stick it in the oven to cook it more.  Use that time to put the other food that stays hot or cold out without risk of cooling or heating.  Damn, I'm sounding like Martha Stewart.  Too hammered to make sense, going to bed. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • portaporta Posts: 88
    I guess I'm the only one that googled the bottle of wine.... well done sir! However you plan to do this take pictures and share your experience.
    68% of statistics are made up on the spot.
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  • WolfpackWolfpack Posts: 1,450
    How thick are they? I highly recommend reverse searing the steaks if at least 1.5 inches thick.

    +1- this is the best method in my opinion and easier to hit a perfect final product. Make sure you have a thermopen or another thermometer to get the steaks where you want them. How do you like your steaks cooked? I would also consider throwing in some wood chunks/chips- mesquite or jack Daniels flavored oak chips are two of my favorites.
    Greensboro, NC
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  • TurtleCreekTurtleCreek Posts: 140
    allsid said:
    I did one a few weeks ago by cooking it on a raised grid direct at about 325 until it hit 95*
    Took it off, cranked to the fire to 575ish, lowered the grid and gave each side a sear.  Wanted to take the fire temp higher but I could see the steak temp rising as it rested because it wasn't too thick.  It was very good even though I served it with bud light ... 
    But how did it come out regarding doneness & Color with that method?  I just did some 2.75" custom cut ribeyes tomahawk cut and they were a little over done for the price I paid.  I think I went 120ish and then seared-

    PS: Love the CSN pic-
    CSN is my favorite band i guess .... That is the their first album cover photo by Henry Dilt.

    Pic of that method:
    photo 20130614_182441_zpse9f6fb94.jpg
     I may it again at a later date.  It was good, but not sure how good for the money.
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  • WolfpackWolfpack Posts: 1,450
    The nice thing about reverse sear is it is designed for thick steaks- cook indirect 325 to 110 and then pull the plate setter and let the grill get really hot. Sear for 60 sec/side and should come off medium rare. I think it is easier to get the grill hot than to try to cool it back down. Good luck and let us know how it turns out
    Greensboro, NC
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  • ChubbsChubbs Posts: 5,456
    edited July 2013

    How thick are they? I highly recommend reverse searing the steaks if at least 1.5 inches thick.

    Or TRex them if still getting used to egg. That way you don't overcook them. Give it a good sear first and then roast or slowly until your temp. Reverse sear is great method, but if you are not used to how long to sear to increase the temp your desired amount you can overshoot and have a medium well steak quicklike. Good luck
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • RaymontRaymont Posts: 344
    +1 Trex - find it is easier to manage internal temp. Just haven't had enough experience with reverse sear I would be scared to try on a 60 day dry age. I agree be careful not to overcook a dry age. They definitely cook faster. I would pull them 5 degrees sooner than a non-dryage.

    Small & Large BGE

    Nashville, TN

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  • onelikearockonelikearock Posts: 115
    500 degrees direct heat 3 mim flip internal temperature 120 degrees.
    Chesapeake, VA
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  • jeroldharterjeroldharter Posts: 464
    If they are thick, I second the reverse sear. Here is my recent attempt.

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  • MurrayGMurrayG Posts: 15

    The steaks will be almost 2" thick.  I plan to take them out of the refrigerator about 45 minutes in advance.  Season with just salt and pepper. 

    How long would you expect it would take to comlete the cooking?  I guess that would depend in part the method I ultimately choose  to follow.   

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