Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Snake River Farms Ribeye Filets

WAHOO_EGGER_CVILLE
WAHOO_EGGER_CVILLE Posts: 293
in EggHead Forum
Over Thanksgiving I decided to pull the trigger on my first Snake River Farms Kobe beef purchase.  I messaged with @SRFShane regarding the different cuts and packages, and man was he helpful.  I decided to go with the Cyber Monday package that included 2 Ribeye Filets, 1 Flat Iron, and 1 Ribeye Cap.  Last Friday, my wife and I decided to give ourselevs an early Christams present.  We fired up the Egg, opened a nice bottle of vino and gave the ribeye filets a shot to start our Christmas Holiday Break.

I have never seen marbleing on steaks that looked like this in person, especially on my table! 



I reversed seared the beauties at 225 degrees until the internal temp came up to 115.  Once the internal temp reached 115 I took the steaks off, removed the place setter, and turned the Egg loose to 700 degrees.  Once the Egg became red hot, dropped the steaks back on for 90 seconds a side (turning 45 degrees every 45 seconds).


After the final sear.




Reverse Searing with the dual probe wireless thermometer is fool proof!









Thank you Snake River Farms for an amazing experience.  We are looking forward to the Flat Iron steak and also the Cap of Ribeye.  Wish everyone a Happy Holiday!!
· Share on FacebookShare on Twitter

Comments

Categories