Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

TRex Steak : First time with pictures

CabdriverCabdriver Posts: 69
edited 8:44AM in EggHead Forum
My wife got some Ribeyes (not very thick, about 1 inch) that I thought I would try the TRex method of cooking. So here we go.
Started out with the temp cranked higher than my dome thermometer could go (700 degrees). Let that baby rip for about 10 minutes -- really did have the "lava" look in the egg. Put the steaks on for 90 seconds each side. Here's how they looked coming off the Egg after the sear.
DSC_0054.jpg[p]Closed up the vents (1/8 inch daisy and 1/4 inch lower vent) until stabilized at around 400 degrees. Trex says put them back on and the smoke will start to rise. Here you go....
DSC_0056.jpg[p]Then put the steaks back on the Egg (had been resting off Egg for about 20 minutes. Here they are coming off the Egg after about 6 minutes (they aren't very thick so shouldn't take too much time).
DSC_0058.jpg[p]And here they are ready to eat. They were fantastic!
DSC_0059.jpg[p]Bottom line, the cooking process was great. Thanks to all for the suggestions. Wonderful taste -- charred a bit on the outside, tender on the inside about medium.


  • cabdriver,
    They look great! You did a super job. Did you get any back-flash when you opend your egg at that high temp?[p]Uncle Phil

  • Uncle Phil,
    Burped the egg a couple of times before opening as suggested. That seemed to handle it fine -- no flashback.

  • Looking good.
  • cabdriver,
    You're get'n the hang of Egg Cook'n I see. Very nice. Now you'll be keep'n a good eye on ribeye prices LOL.[p]You coming to the Texas Eggfest?[p]Spring "Well Seasoned" Chicken
    Spring Texas USA

  • Spring Chicken,
    Thanks for the kind words. Yeah, I find myself hanging out in the meat section of grocery stores more and more scoping out what they have. On the charcoal hunt as well. Where do you buy your charcoal and what brand do you use, if you don't mind my asking.[p]I am planning on coming to the Texas Eggfest. Looking forward to meeting all of you folks. [p]By the way, how was the RV show? Those things can get really expensive!

Sign In or Register to comment.