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Best way to cook 32oz bone-in ribeye?

hdgrahamhdgraham Posts: 7
Looking for suggestions on how best to cook a big 32oz bone-in ribeye. I have a sous-vide, so that is one option. I've been wanting to try the cast iron skillet-on the egg method, using butter, garlic, etc. What say the eggheads? Thanks in advance.

Comments

  • Photo EggPhoto Egg Posts: 7,906
    Send it to me and I will post a video...
    Thank you,
    Darian

    Galveston Texas
  • johnnypjohnnyp Posts: 2,909
    edited January 10
    Nothing will cook that steak as precise as SV.

    that being said, my personal preference for ribeyes is reverse sear.  I like the additional fat rendering that takes place 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • lousubcaplousubcap Posts: 16,782
    Another vote for reverse sear (but I don't have a SV rig).  You can use the CI for the reverse sear finish.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • fishlessmanfishlessman Posts: 23,020
    i prefer the flavors that build up with the trex method but theres lots of ways to do it justice
  • JRWhiteeJRWhitee Posts: 4,496
    I like to reverse sear ribeyes as well.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • saluki2007saluki2007 Posts: 3,797
    Reverse sear for the win!
    Large and Small BGE
    Morton, IL

  • HoustonEggerHoustonEgger Posts: 518
    edited January 10
    Reverse sear - sear for the finish in the cast iron with butter & garlic
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
  • I have a SV but prefer the WAY BETTER flavor you get from the slow cooking of a reverse seared steak. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • hdgrahamhdgraham Posts: 7
    Thanks for all the feedback. Do most people use the oven for the first part of a reverse sear, or can you smoke it on the BGE using the plate setter?
  • Photo EggPhoto Egg Posts: 7,906
    edited January 10
    hdgraham said:
    Thanks for all the feedback. Do most people use the oven for the first part of a reverse sear, or can you smoke it on the BGE using the plate setter?
    I would slow cook it raised direct on the BGE before the final sear.
    Thank you,
    Darian

    Galveston Texas
  • lousubcaplousubcap Posts: 16,782
    edited January 10
    I run the BGE at around 250*F indirect until within around 5-8 *F of the finish temp.  Pull the platesetter and the crank the heat to sear it off.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • ColtsFanColtsFan Posts: 1,807
    edited January 10
    I would SV @125 for 2.5 hours and then caveman it 60 sec/side

    Can't go wrong on reverse sear though
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
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