Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

TRex Ribeye

Continuing to experiment with cooking methods - I've been doing a reverse-sear the last couple of years.  You might call TRex a reverse revers-sear.  I like the long rest after the initial sear - it gives ample time to do other things.

Home alone again, did nothing but "manly food" - steak, a few french fries, some variety of beans are a must (these are pintos), tomato and a hunk of bread.

Maryland, 1 LBGE


  • Steak looks awesome, I'd eat all that
  • NPHuskerFLNPHuskerFL Posts: 16,939
    Many ways to get a tempered thru&thru result. I prefer a high radiant heat with many flips and a long rest just before the final sear. Reverse sear certainly has its place as well. Great looking meal!!!
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
Sign In or Register to comment.
Click here for Forum Use Guidelines.