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Reverse Seared Rib-eye Success!

KevinboatrightKevinboatright Posts: 182
edited April 25 in Beef
Thanks for all the help after my failed 1st attempt. The steak came out much better this time even for a rainy day. 


Atlanta, GA 

LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 

Comments

  • lousubcaplousubcap Posts: 17,965
    Home-run right there.  Way to bring it home.  Congrats on nailing the cook.  I'm sure you enjoyed it.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • dsrgunsdsrguns Posts: 421
    Yep. Nice looking steak.  
      
    XL BGE
    MD
  • bgebrentbgebrent Posts: 17,481
    Winner.  Nice work.
    Sandy Springs & Dawsonville Ga
  • SSQUAL612SSQUAL612 Posts: 1,047
    Looking Good!!!  Wish it was on my plate. 
    Temple, TX   XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • SciAggieSciAggie Posts: 3,726
    Very nicely done. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • TheophanTheophan Posts: 2,301
    Whoa -- edge-to-edge GOODNESS right there!  Great job!
  • ewyllinsewyllins Posts: 357
    Nice cook
    Large, Mini Max, Akorn JR, 36 Blackstone, and 2 Chihuahua's
    O-Town, FL

  • CarolinaCrazyCarolinaCrazy Posts: 582
    perfect execution. Nice cook.
    1 LBGE in Chapel Hill, NC
  • GATravellerGATraveller Posts: 6,188
    Oh yea! Looks fantastic. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • saluki2007saluki2007 Posts: 3,883
    Winner! Winner! Steak Dinner!
    Large and Small BGE
    Morton, IL

  • LetsEatLetsEat Posts: 263
    Salivating!
    Rockford, IL LGBGE + Gaggenau EB388
  • mlc2013mlc2013 Posts: 811
    now i have to make steak for dinner

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • JohnnyTarheelJohnnyTarheel Posts: 5,354
    You nailed it Brother 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • TEXASBGE2018TEXASBGE2018 Posts: 1,599
    Giggity Giggity Giggity

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • WOW! Thanks for all the comments.

    I only had 1 issue. While the temp and cooking process made the steak texturally perfect. It had no flavor......?   I used some EVOO and DP Raising the Steaks rub before putting the steak on.  After I seared them I put a small butter pad and rosemary on top while it rested. Thoughts? 
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • bgebrentbgebrent Posts: 17,481
    Salt!
    Sandy Springs & Dawsonville Ga
  • bgebrent said:
    Salt!
    That’s the main ingredient in the rub. 
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • bgebrentbgebrent Posts: 17,481
    bgebrent said:
    Salt!
    That’s the main ingredient in the rub. 
    Then a better quality beef.  And more salt. After that, assuming there was enough salt, peppercorns and garlic powder.  All I got.
    Sandy Springs & Dawsonville Ga
  • jtcBoyntonjtcBoynton Posts: 2,225
    More time from salting/rub application until cooking - give the salt some time to do its thing.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • More time from salting/rub application until cooking - give the salt some time to do its thing.
    I'll try this. The cut of meat I got came from one of the best places in the Atlanta area, so I doubt it's the meat. I know it's not the rub because DP's are amazing.  Maybe I did rush the "salting" time.  
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • TEXASBGE2018TEXASBGE2018 Posts: 1,599
    I take my steaks out of the fridge and Salt, Pepper and Garlic Powder them even before I start the Egg. So they probably sit out a good 30-45 Min until the Egg is at Searing Temps. You want the meat basically at room temp. Essentially what this does is Salt Brines the meat.

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • Thanks for the tips flavor came out much better this time and the cook was more my type. 

    I’m hooked on this style of cooking. 


    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • Hans61Hans61 Posts: 3,531
    Perfectly executed!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • lousubcaplousubcap Posts: 17,965
    Take a look at dry brining (aka salt application before the cook) for steaks.  Game changer.  Google has many references.  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.  
  • lousubcap said:
    Take a look at dry brining (aka salt application before the cook) for steaks.  Game changer.  Google has many references.  FWIW-

    I'll look into this the next time I visit the butcher shop for some steak.  
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
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