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TRex Ribeye 7 years Later How Long to Rest

bookswbooksw Posts: 441
7 years ago, I started this newbie discussion about cooking Ribeye:

I said 7 years ago that maybe I should never make ribeye again, because it can never turn out as good as it did that first time.  Well I have made rib eye again, many times, and it is ALWAYS jaw dropping good.

This morning I picked up 2 Prime boneless ribeye steaks from Harris Teeter.  Naked Whiz says ideal thickness is 1.75”- these are about 1.9”.  He also says the ideal rest is 20 minutes- this is what I am debating right now.

We have friends coming over for dinner at 7. They are members of some great wineries and they said they will bring the wine- I am guessing from past experience that they are bringing over a couple of cabs.

When they arrive, I want most of the work of dinner to done, and our kitchen/dinning room/deck/patio to be a peaceful space.  So I will sear the steaks before they arrive, have appetizers with them, and then put the steaks back on for the rest of the (more peaceful) cook...?

Charleston, SC

L/MiniMax Eggs


  • JohnEggGioJohnEggGio Posts: 1,037
    edited August 2019
    Sounds like a good plan.  After the initial sear I’ve even finished in the indoor oven to avoid dashing in and out, checking on the steaks.  Good luck - should be a fun evening.
    Maryland, 1 LBGE
  • Carolina QCarolina Q Posts: 14,493
    Sous vide available? Cook at just below desired finish temp for an hour or two, let 'em stay in the bath til time to eat, then sear. No repeated in and out, searing will take just a couple of minutes. Good luck.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Central Connecticut 

  • SmokeyPittSmokeyPitt Posts: 10,421
    I don't think the difference in thickness from 1.5 to 1.9 will really make a difference in the rest time for this technique. I think 20 minute rest will be plenty of time to stop the cooking process.  It will just take a little longer during the lower temp roast phase to hit your target temp. 

    My reasoning is: after the sear only 3-4 mm of the steak is cooked. You let it rest to stop the cooking process. It doesn't really matter how thick the steak is, you just need enough time for that outer portion of seared meat to cool down. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • WeberWhoWeberWho Posts: 8,102
    edited August 2019
    I'd light the egg early and prep the steaks before the guest's arrive. Just play it by feel. I wouldn't want to rush the guests to eat within 20 minutes of them showing up. Enjoy the company and toss on the steak when you find a break. Plus is serving appetizers you might not want to eat right after. Steaks won't take more than 30 minutes including the 20 minute rest period. Just my thought anyway.

    If I was a guess I'd like to watch steaks get thrown on a blazing fire. Especially if out of the deck/patio already. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

  • bookswbooksw Posts: 441
    As usual, I am over thinking this...  
    Charleston, SC

    L/MiniMax Eggs
  • northGAcocknorthGAcock Posts: 13,984
    booksw said:
    As usual, I am over thinking this...  
    As invite extended?
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    "For those of you in the cheap seats I’d like ya to clap your hands to this one; the rest of you can just rattle your jewelry!"
    John Lennon
  • blind99blind99 Posts: 4,634
    oh, heck yeah!  how did they turn out, and what did you end up doing? underthinking it is fine, as long as you don't overcook them!  boy they're looking tasty.  and what wine did you drink?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • JohnEggGioJohnEggGio Posts: 1,037
    Your steaks, your tastes rule - I woulda been after a harder sear.  Want to hear about the wines, too!
    Maryland, 1 LBGE
  • bookswbooksw Posts: 441
    The wine was called Tapestry and it was from a winery in California called CHateau Boswell- perfect pairing!!
    Charleston, SC

    L/MiniMax Eggs
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