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Help - Thin Ribeyes

So SWMBO bought two ribeyes for us this week, but they are very thin. It even says Thin Cut on the packaging. In her defense, I've always bought steaks and never told her that I buy 1"+ thick steaks.

Anyway, how would you do thin steaks on the egg? These are between 1/4" - 1/2" thick.

Ball Ground, GA

ATL Sports Homer

 

Comments

  • DMWDMW Posts: 9,715
    I have some thin ones in the freezer right now. Last time i tried they were well done... I seared both sides for 2 minutes each then closed all vents and put the ceramic cap on for another 2 minutes. I think a quick 90 sec sear per side would probably be enough, followed by a rest.
    My Facebook Page where I document my cooking
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    edited October 2013
    I blackened some thin cut rib eyes during the summer on my CI griddle. Just about 1/2 minute per side. They were great!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GriffinGriffin Posts: 7,541
    Crank up the heat and blast 'em!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • fishlessmanfishlessman Posts: 19,904
    1/4 inch.....teriyaki marinade and hard quick sear
  • GrannyX4GrannyX4 Posts: 1,476
    CI griddle or skillet is the way to go! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • pescadorzihpescadorzih Posts: 736
    edited October 2013
    Griffin said:
    Crank up the heat and blast 'em!
    This. Fast and HOT!!
    Or, slice thinly and make cheesesteaks!
    :P
    SE PA
    XL, Mini max
  • henapplehenapple Posts: 15,581
    At 1/4" thick i would think that 90 seconds each side would torch the meat. I'd go 30 seconds each side and check with your thermapen.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,437
    Hot tub them and sear high just enough to get some colour.

    Steve 

    Caledon, ON

     

  • SkiddymarkerSkiddymarker Posts: 7,743
    Hot tub them and sear high just enough to get some colour.
    And I'd sear in a cast iron pan, not worth firing the egg for a 30 sec per side sear. For these tasty little guys, give the egg the day off or maybe use it for some side dish like au gratins. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • I agree with Little Steven, give the Egg a day off
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    edited October 2013
    I agree with Little Steven, give the Egg a day off
    See, that's how Steven gets such a big head! It was actually @Skiddymarker that recommended giving the egg the night off.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Chris_WangChris_Wang Posts: 1,253
    Haha TOTN. I love this place. Thanks everyone for the great advice. I'm also doing veggies on the egg, so no day off for it.

    Ball Ground, GA

    ATL Sports Homer

     

  • Little StevenLittle Steven Posts: 28,437
    I agree with Little Steven, give the Egg a day off
    See, that's how Steven gets such a big head! It was actually @Skiddymarker that recommended giving the egg the night off.
    My head is big? That would be the only part that was if it's true.

    Steve 

    Caledon, ON

     

  • Scott805Scott805 Posts: 202
    Nothing beats a thin ribeye for sandwiches!

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct - Finally have a decent table!

    Dallas, TX

  • nolaeggheadnolaegghead Posts: 20,278
    I agree with Little Steven, give the Egg a day off
    See, that's how Steven gets such a big head! It was actually @Skiddymarker that recommended giving the egg the night off.
    My head is big? That would be the only part that was if it's true.
    ______________________________________________
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    New Orleans, LA - we know how to eat 

  • D_TrainD_Train Posts: 47
    When I have steaks that are on the thin side, I tie the circumference with cooking twine and pull the knot nice and tight.
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