Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New Ribeye cook from Adam Perry Lang Book

Lately have been sticking to tried and true method for rib eyes—salted with kosher salt and sitting for an hour or so, some tiger sauce and Montreal steak seasoning, cook indirect on AdjRig followed by cast iron grate sear at about 600.  But, always willing to branch out if something new looks really good.  As I recently have switched to Adam Perry Lang recipe for my butts, I saw his Worcestershire Marinated and Glazed Rib eyes and could not resist trying this one.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

His recipes are always involved, but seem to be excellent.  This one was no different—involved and excellent in result.  Also, different techniques—steaks are turned often and he also regularly uses a finishing sauce on the cutting board.   So, here we go (and sorry for blurry photos, used button on iphone screen instead of top and did not work as well).


(Recipe is for 8 steaks, I cut all in half since I was just doing 4, but am giving you full recipe)

Marinade:  1T red pepper flakes, 1T boiling water, 1C evoo, 20 garlic cloves, peeled, germ removed, and sliced thin, ¼ c Worcestershire sauce, 2T packed dark brown sugar, 2 rosemary springs, 2 thyme sprigs.  Put pepper flake in boiling water to rehydrate, and then combine all ingredients including water and flakes.  Marinade in ziplock 2 to 24 hours (I used foodsaver marinade attachment for 4 hours).

Rub:  2T garlic salt, 2T lemon pepper, 2T coarse ground pepper, 2T chili powder (I substituted 1T chili powder and 1T ancho chili pepper)

Glaze:  ½ c Worcestershire sauce, ½ c dark brown sugar, 4T unsalted butter melted.  Combine all

Butter:  ½ recipe compound butter, ½ bunch rosemary and thyme tied together  (1 recipe compound butter is 4 sticks unsalted butter softened to room temp, ¼ c fine chopped flat leaf parsley, 2T fine chopped shallots, 1 grated garlic clove, zest of lemon grated on microplane, 2t ground pepper, 2t kosher salt)

Board Sauce:  ½ c evoo drizzled on board, 2T chopped flat parsley, 2T chopped thyme leaves, fleur de sel, coarse ground black pepper

Directions:  Marinade, then rub before cooking, then cook flipping often and brushing with compound butter, and when about done, dip in glaze each side twice and continue cooking (I decided to cut at about 450 to 500 direct on top of adjustable rig, which worked out fine).

Getting ready to marinade:






Ready to Start Cooking


Adding butter






Cooking finishedimage


On the Board



Slicing and Sharing Board Sauceimage



Plated with twice baked potatoes (cooks illustrated) and rest of dinner





  • Look perfect
  • BOWHUNRBOWHUNR Posts: 1,483
    Good Lord that looks delicious!  Very nicely done!


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • I've done that one twice and it is great. Seems wrong to doll up a ribeye so much, but it is well worth the effort. I skipped the compound butter and simplified the board sauce. Good stuff. Every flavor step adds something distinct in the final product.
  • Dyal_SCDyal_SC Posts: 4,712
    That.looks.AWESOME!! =P~
  • grege345grege345 Posts: 3,515
    Did this today as well but I skipped board sauce. Amazing recipe
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • CPARKTXCPARKTX Posts: 1,830
    That looks fantastic
    LBGE & SBGE.  Central Texas.  
  • YEMTreyYEMTrey Posts: 5,600
    All of these steak cooks are killing me.  Gonna have to head to the butcher this week!
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • RACRAC Posts: 1,688


    Boerne, TX

  • Looks amazing. Definitely bookmarking this one!
    LBGE- Atlanta, LBGE and SBGE- Ellijay, GA
  • There's so much in that book I want to try. Amazing! Think this one just moved to the top of my list.
  • Which book is that from ?
  • DredgerDredger Posts: 1,453
    Large BGE
    Greenville, SC
  • Sorry, left off book title--It is the "Serious BBQ" book that was just re-released recently.  I picked up on Amazon.

  • Thank You
  • bettysnephewbettysnephew Posts: 1,174
    edited October 2013
    It must be getting close to Halloween,  I saw CANDYCORN!  Yuck.  I did see some in an empty Chrystal Skull Vodka bottle a while back. 
    A poor widows son.
    See der Rabbits, Iowa
  • pwg56pwg56 Posts: 93
    mouthwatering. bookmarked.

    (and I guess I'm in a small minority.  I like candycorn
  • Chris_WangChris_Wang Posts: 1,253

    Ball Ground, GA

    ATL Sports Homer


  • bicktravbicktrav Posts: 498
    Wow.  Absolutely perfect looking!  Amazing job!  APL is a bit of a genius in the area of BBQ.  His book has been a game-changer for me.  Best food I've ever cooked by a landslide.
    Southern California
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Big APL fan, he never disappoints with his recipes that I have tried so far.
    Knoxville, TN
    Nibble Me This
  • one beyootiful heifer
  • calikingcaliking Posts: 10,979
    Oh damn! The steaks look amazing!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
Sign In or Register to comment.
Click here for Forum Use Guidelines.