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Hot Tub Rib Eyes The best I have ever cooked

Ross in VenturaRoss in Ventura Posts: 6,943
edited 12:09AM in EggHead Forum
1 1/2 Rib Eyes with Southern Flavor
Baked Potato on the Grill with EVOO and Salt and Pepper for 1hr. at 400*
Rib Eyes in the Hot Tub for 1hr. at 101*
Egg at 650*
Seared for 90sec. per side
Then grilled Romaine
These Steaks are perfect.
Steak Baked Potatoes and Grilled Romaine doesn't get any better.
My Best,


  • AZRPAZRP Posts: 10,116
    Three cheers for Ross! That's the first pic of hot tubbed steaks I've ever seen in a real hot tub. Glad you enjoyed it, thanks for posting. -RP
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Is that going in your next sales presentation to dealers? :woohoo:

  • AZRPAZRP Posts: 10,116
    Naw, I have to use the sink, I don't have a hot tub. -RP
  • Car Wash MikeCar Wash Mike Posts: 11,244
    That is a very fine looking cook. One of the best ribeye pics you have posted and you have posted a bunch.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    And I don't have a car. :woohoo:

  • AZRPAZRP Posts: 10,116
    At least not a clean one! -RP
  • BeliBeli Posts: 10,751
    Gosh that actually possible.......never occurred to me to actually put them in the Jacuzzi....... :laugh: by the looks of the pics you had a delicious "manjar"....tell me what exactly goes on in hot tubbing them???? flavour???? tenderness??
  • Beli,
    Both the flavor and the most tender steaks I've ever cooked in my 69 years. You have to try it. Its just the best. Let me know if you do it!
    My Best,
  • usc1321usc1321 Posts: 627
    Awesome cook Ross. How long do you hot tub them for?? B)
  • Cad_TrevCad_Trev Posts: 26
    so whats the technique for this ?warm bath then sear?
  • Mike in AbitaMike in Abita Posts: 3,302
    :woohoo: :woohoo: I love it. Literally a Hot Tub steak. :woohoo: :woohoo:
  • Jeff,
    1hr. at 100*.
  • Thats right.
  • Mike you have to try it.
  • Mike in AbitaMike in Abita Posts: 3,302
    I will. One hour at 100* right?
  • JeffersonianJeffersonian Posts: 4,244
    Ross, I've gotten partial to my TRex salty crust but I'd like to try this. Do you put anything on them before doing your semi-nuclear sear?
  • Thats it, then sear for 90 sec. per side.
  • I use Southern Flavor that i found in Selma Al.
  • OzarkQOzarkQ Posts: 150
    Very nice! I haven't seen grilled romaine before - do you put anything on there first like s&p&evoo?
  • Mike,
    Thanks for your kind response, it was a cook that I enjoyed and I have respect for your cooking,
    My Best,
  • amini1amini1 Posts: 105
    Not sure what Ross uses but I use EVOO and S&P. I havea recipe that I believe I've posted here for grilled Boston Lettuce with warm bacon bleu cheese dressing. Amazing stuff.
  • Beanie-BeanBeanie-Bean Posts: 3,092

    That was incredible...I didn't know that you were supposed to put those in a real hot tub! The meal looks fabulous.

    My next steaks will be hot tubbed...
  • amini1amini1 Posts: 105
    Who needs a hot tub when you can spend $1800 on one of these...
  • Nature BoyNature Boy Posts: 8,366
    Hey Ross. Is that water supposed to have a pink tinge to it???

    Heee! My first post in some time, and all I have is a smart azz remark!

    Seriously, very cool idea....and most definitely the first I have seen of this new technique. Hot Tub Steaks could be the next TRex or The Chicken. The mood is set.

    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • stikestike Posts: 15,597
    If you look at the cross section of the meat, you basically have sear on the outside, a minute amount of grey 'well done' under that, and the vast majority is medium rare. That's what I like about the hot tub method.

    A two-stage cook (Trex or Xert) does a good job bringing the internal temp of the meat up slowly too, but still can give you a bit more well done around the perimeter due to the longer grid time.

    Steaks left out on the counter to get to so-called room temp never actually get to room temp, usually remaining close to 45 or so when they go on the grill (even after an hour on the counter). The hot tubbed steaks hit the grill at 100-11- (maybe even 120 if you want) internally, and so the cook is all about the sear....
    ed egli avea del cul fatto trombetta -Dante
  • Nice work. The technique works really well. But I want to know about the romaine. How did you prep it?
  • Berstine's Vinaigrette .
  • Mike,
    This is the best.
  • Paul,
    I just cut the Romaine in half and pour a little Burnstine's Vinaigrette on then Grill
  • Cpt'n CookCpt'n Cook Posts: 1,917
    It relaxes them, it is very stressful for them getting cut up at the butcher shop.
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