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.

Ribeye with just Salt &Pepper who would of thought

Ross in VenturaRoss in Ventura Posts: 7,034
edited 11:13AM in EggHead Forum

On the Egg @450*
Pulled @ 125* internal
Served with fresh green beans. I forgot how good a steak with just salt and pepper tasted

Thanks for looking



  • BacchusBacchus Posts: 6,019
    Looks great Ross. That's how I always cook steak.
  • cookn bikercookn biker Posts: 13,407
    Thanks for posting Ross! Love em like that!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • mnwalleyemnwalleye Posts: 226
    Looks like a nice cut of meat!
  • Carolina QCarolina Q Posts: 8,942
    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.

    If you’re afraid of butter, use cream.    Julia Child

    Central Connecticut 

  • 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?

  • Little StevenLittle Steven Posts: 27,573

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



    Caledon, ON


  • Carolina QCarolina Q Posts: 8,942
    A genius, huh? :lol:

    If you’re afraid of butter, use cream.    Julia Child

    Central Connecticut 

  • HotwingkingHotwingking Posts: 183
    You just made my dinner plans for tomorrow night!! :)
    Already have a spatchchock chicken on tonight. B)
  • Thanks, Jackie and I forgot how good they they were

  • You are welcome Molly

  • Thanks Jason

  • Thanks Michael

  • ;)
    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)
  • I took these just for you Mike, the earthbox and upside-down tomato plants are doing really well


  • Its good to go back to the classics Steve

  • I'm glade to of been some help

  • 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.
  • Thats funny Kari :laugh:

  • Thanks rosros

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

    Thanks for sharing.

  • 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.
  • It was my pleasure Daniel, thanks

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

  • 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.

  • Thanks Eggsoteric

  • ebrooker007ebrooker007 Posts: 156
    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.
  • 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.

  • 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.

  • Thanks Mike, you could very well be right

  • Thanks Kent, I do enjoy them

Sign In or Register to comment.