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Ribeye

Rolling EggRolling Egg Posts: 1,995
edited 3:01PM in EggHead Forum
Went for a ribeye for tonights dinner. Fired up the egg and got it up to about 700. Used a 1.5 inch choice ribeye from a whole one I had sliced and in the freezer. Rubbed it down with Dizzy Pig Cowlick. By the way Chris, I still like Cowlick better than Raising the steaks ;) I cooked this one for 2 minutes per side and then pulled for the rest. I was aiming for rare, but I guess at these temps the 4 minutes was a tad to much. Looks medium rare to me, you be the judge. It was still great and very juicy. Eating one of these things kinda makes you laugh at Logans. Quick question for everyone, Who buys whole ribeyes and freezes them? Im thinking my steaks are better If I buy them fresh the day I cook. I've always bought whole and froze them by way of Foodsaver but I think I'm about to kick that habit. Any thoughts? Happy egging!
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Comments

  • :whistle: planning ahead to defrost frozen steaks versus :woohoo: GOTTA HAVE a ribeye, right now
    I go both ways on this B)
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  • DryFlyDryFly Posts: 351
    They look perfect to me!
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  • Great steak and great pics. I'm partial to Cowlick as well.

    Mike
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  • Nice looking meat!!!
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  • you're making me hungry. Great looking cook.
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  • Rolling Egg,

    That looks incredible. Really good pics. I agree with you on the Cowlick, Raising the steaks is very similar to Montreal steak spice.

    Steve

    Steve 

    Caledon, ON

     

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  • Rolling EggRolling Egg Posts: 1,995
    Thanks. I just got my Raising the steaks about two weeks ago. I agree, very similar to Montreal Steak seasoning I have used before. Both of these are great, just prefer the Cowlick. I made my best burgers ever last week with Cowlick also. B)
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  • Rolling EggRolling Egg Posts: 1,995
    Hey Gator,
    I found RO american made in Star Market on HWY 72 in Madison last week. It was 9 something for 20 pounds. They had about 6 bags on the shelf. Looks like I'm trading Star for Wal-Mart from now on :whistle:
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  • WokOnMediumWokOnMedium Posts: 1,376
    Now that you say that....we got a whole strip. The first New York strips we had cut from that roast were AMAZING (even on my gas at the time). Any time we've taken them from the freezer since. Not as good. Makes me wonder...
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  • I know they have had cowboy before but I usually shop at the 5 points store in Hsv. I am never out that way. I am going to Florence tomorrow. Maybe I'll brave the traffic and ride 72 back into Huntsville.
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  • Great cook and impressive photos of it!
    Knoxville, TN
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  • reelgemreelgem Posts: 4,256
    Kari, after a few glasses of wine, fresh or frozen doesn't really matter.
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  • BullyCBullyC Posts: 142
    Hi rolling egg

    Now that is what I call a perfectly
    cooked steak. sorry you welldone fans,
    thats a awesome steak.
    What a awesome job you did on that cook?
    BullyC
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  • BullyCBullyC Posts: 142
    Hi Rolling egg

    I just ordered my DP on line and since I love
    montreal steak seasoning, I would love raising the steaks, Maybe I should have gotten some cow-lick, Can anyone explain the difference between cow-lick and raising the steaks? Thanks BullyC
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  • :laugh: the better the wine, the more well done the steak can be...no, not really, but I'm with you, Anne :evil:
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  • Rolling Egg wrote:
    Eating one of these things kinda makes you laugh at Logans.

    Exactly. I no longer eat at steak houses because they are way to expensive and don't even come close to tasteing as good as what I can cook.
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  • 700, hows your gasket? looked nice
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