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Prime Ribeye tonight any suggestions?

I usually wouldn't ask for advice on a steak but I also don't typically spend $15 on a ribeye. I was thinking salt pepper and sear direct over flame. 2-3 min per side and done. What do you say?

Comments

  • nolaeggheadnolaegghead Posts: 20,291
    Purdy piece of meat.  Cook to temp, depending on how you like your steak cooked.
    ______________________________________________
    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 

  • td66snrftd66snrf Posts: 951
    My advice would be to invite me over.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
  • johnmitchelljohnmitchell Posts: 4,441
    Big Ragu said:
    I usually wouldn't ask for advice on a steak but I also don't typically spend $15 on a ribeye. I was thinking salt pepper and sear direct over flame. 2-3 min per side and done. What do you say?
    Absolutely.... thats the bomb ...Enjoy
    Greensboro North Carolina
    When in doubt Accelerate....
  • Big RaguBig Ragu Posts: 146
    Incredible. Well worth the extra $5 lb for prime.
  • Looks great!  I always say, when it comes to a good piece of meat like that, the cook's only job is to get out of the way and not screw it up.  Looks like that was your philosophy, too!
    Justin in Denton, TX
  • minniemohminniemoh Posts: 1,844
    When your dining from the egg, the extra price of prime seems to be worth it to me. If you were to dine out for that same steak, it would cost you 3X that much or more! I say great work!
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • xiphoid007xiphoid007 Posts: 519
    What temp do u sear at for your steaks? I've done more indirect cooks than direct and am still getting the hang of it on the egg. I did some 2" thick filet steaks and got the outside perfect, but just medium to medium well inside (or burned it u ask me, shooting for medium rare).

    I've heard of/tried or verse searing, but that I feel is better for bigger pieces of beef rather than individual steaks.
    Pittsburgh, PA - 1 LBGE
  • GreenhawKGreenhawK Posts: 398
    The reverse sear works well on a 2" thick steak, but the sweet spot to pull them (on the first step) can be a little tricky.  If you were happy with the outside, I would do the same thing you did, but pull them at a cooler temp.  Then do the sear step the same way.
    Large BGE Decatur, AL
  • Big RaguBig Ragu Posts: 146
    Had her up to 550. Been getting better sear on the ceramic grill works grate than I did on the standard grate.
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