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Bone-in ribeye reverse sear (pics)

Did this for the first time the other day and it turned out great. Indirect at 285ish til 115ish internal then bumped up to 700 and 60 seconds on each side. Man it was good. My dogs enjoyed some of the scraps.


  • EggcelsiorEggcelsior Posts: 14,013
    Home run! My absolute favorite.
  • Home run! My absolute favorite.
    Yes - what he said double!
    Delta B.C. - Move over coffee, this is job for alcohol!
  • R2Egg2QR2Egg2Q Posts: 1,981
    Looks great! I'm sure your dogs agree. :)
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • Very nicely done!
    Southern California
  • Awesome! Yeah, the dog is jealous. 

    I came to learn about reverse searing when I got my BGE, I cannot imagine doing a steak any other way! 
  • Looks great! If I can finish sealing my patio tonight I know what I'm having for dinner :D
  • henapplehenapple Posts: 15,986
    Dinner for three?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Looks great!  One comment though...looks like a lot of juice on the plate after cutting,  How long did you rest it?
    Flowery Branch, GA  LBGE
  • JRWhiteeJRWhitee Posts: 4,494
    Looks fantastic, nice job.


    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • I'm very new to all of this so please forgive me if my question is a stupid one.
    I assume when you seared the steak you were cooking direct?

    I love the look of those and want to do the same.
    Nowhere Indiana
  • Stupid questions, no such thing around here.  Sear direct, and hot.
    Flowery Branch, GA  LBGE
  • hapsterhapster Posts: 7,445
    Beautiful!!! Love your little friends there as well!
  • Job well done!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Stupid questions, no such thing around here.  Sear direct, and hot.

    Thank you for the information
    Nowhere Indiana
  • anezanez Posts: 135
    thanks, guys. it was great. learned about the reverse sear on this forum and will never go back. great with pork chops, too. thanks for all the info. @SeeingSpots i let it rest for about 10 minutes or so.
  • Great job man. Love your dogs too!
    Dave - Austin, TX
  • Ok, tonight I tried this with a New York strip steak and I can honestly say I will never have a need to go out for a steak!
    It turned out perfect, amazing and oh so awesome!
    Thanks for making me look so good!
    Nowhere Indiana
  • when I go out for steak 9 times out of 10 I'm dissapointed even before I had my Egg my steaks on the gasser and now on the Egg are far superior to any steak house bar none and I don't pay 50 to 75 dollars for my steaks I buy pouterhouse from the supermarket on sale for $4.99 a pound  and have the butcher cut me steaks 3inch thick  and they wind up costing me like $20.00  and I and my friend enjoy them more then any steak house 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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