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Ribeye with just Salt &Pepper who would of thought

Ross in VenturaRoss in Ventura Posts: 6,424
edited November -1 in EggHead Forum
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On the Egg @450*
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Pulled @ 125* internal
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Served with fresh green beans. I forgot how good a steak with just salt and pepper tasted

Thanks for looking

Ross
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Comments

  • BacchusBacchus Posts: 6,019
    Looks great Ross. That's how I always cook steak.
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  • cookn bikercookn biker Posts: 13,272
    Thanks for posting Ross! Love em like that!
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  • mnwalleyemnwalleye Posts: 226
    Looks like a nice cut of meat!
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  • Carolina QCarolina Q Posts: 7,695
    Looks good, Ross. That's how I usually season mine. Once in a while, I'll sprinkle some fresh chopped tarragon on it too. Nice touch.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    That is about the only way I cook them anymore.
    Fresh green beanies already.
    How is the Earth Boxes going?

    Mike
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  • Little StevenLittle Steven Posts: 26,951
    Ross,

    I'm sure there was some genius that has had the idea before. ;)

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=862155&catid=1

    Steve

    Steve 

    Caledon, ON

     

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  • Carolina QCarolina Q Posts: 7,695
    A genius, huh? :lol:
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • HotwingkingHotwingking Posts: 183
    You just made my dinner plans for tomorrow night!! :)
    Already have a spatchchock chicken on tonight. B)
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  • Thanks, Jackie and I forgot how good they they were

    Ross
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  • You are welcome Molly

    Ross
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  • Thanks Jason

    Ross
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  • Thanks Michael

    Ross
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  • ;)
    When Ku and I first got married, a friend of his moved into the basement....he would show up for dinner and rave about the baked chicken with "exotic spices" ...just salt and pepper :whistle:

    to this day, we still refer to "exotic spices" when we prepare something with JUST S&P B)

    Ribeye sure looks exotically delish!! (no porn there, Tweev)
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  • I took these just for you Mike, the earthbox and upside-down tomato plants are doing really well
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    Ross
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  • Its good to go back to the classics Steve

    Ross
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  • I'm glade to of been some help

    Ross
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  • rosrosrosros Posts: 408
    Yeah, sometimes get caught up on the experimentation craze and forget what the basic taste like. At times I go back to salt and pepper for the burgers; enough of the weber gourmet seasonings and the montreal rubs. Nice rib eye.
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  • Thats funny Kari :laugh:

    Ross
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  • Thanks rosros

    Ross
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  • EggerDanEggerDan Posts: 105
    Always fun to look at great pics like these..... :)

    Thanks for sharing.

    Daniel
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Ross,

    You bet. My wife only wants S&P on here egged food especially beef, chicken and pork. I get to use some rubs on seafood. Go figure. :laugh:

    Good lookin' meal.
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  • It was my pleasure Daniel, thanks

    Ross
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  • Thanks Bill, I have been using a lot of rubs and got off tract

    Ross
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  • You bet, Ross. That's the way to go. I've sprinkled on the seasonings, etc. but the good old s&p can't be beat.

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  • Thanks Eggsoteric

    Ross
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  • ebrooker007ebrooker007 Posts: 154
    I went back to the classic salt and pepper steak tonight also. I cooked a sirloin and New York Strip. Hard to beat classic salt and pepper.
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  • Lawn RangerLawn Ranger Posts: 5,466
    I'm beginning to think that simple is best, My Friend. Sometimes the flavors just need to escape without being hidden by something else. Nice cook.

    Mike
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Great looking steak, simple and sure looks good.

    You sure do have a great collection of seared steaks all very well done.

    GG
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  • Thanks Mike, you could very well be right

    Ross
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  • Thanks Kent, I do enjoy them

    Ross
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