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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

GGGNAT

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GGGNAT
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  • Re: First ribeye attempt-- need some guidelines

    If you have a CI grate, I personally think the reverse sear is a huge waist of time.  Don't get me wrong, it will create a great steak but no better than just a straight cook.  I just don't see why I would ever want to spend an hour cooking when I can get the same result in 10 minutes.

    Egg to 475 - 500 with a 1/4 turn every 2 1/2 minutes.  (that is 5 minutes a side)

    Will come out perfectly Medium Rare on a 1.5 Inch Ribeye. 

    Adjust as needed for thickness/cut/taste preference.
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  • Cast Iron Perfection:

    New to forum.  New to Egg (3 Months).  Not new to grilling/smoking.  Much better with the Egg.

    1.5lb Sirloin - Marinated in homemade Ginger Teriyaki.

    I cook my steaks on the cast iron grate around 400F at various times based on thickness and cut.  This one was 5 minutes a side.

    I have seen a few posts asking about the benefits of the Cast Iron Grate.  It is well worth the price. 
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