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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Reverse Seared Ribeyes
Picked up a couple of prime ribeyes from Costco. Dry brined overnight and then seasoned with garlic powder, pepper, and Montreal steak seasoning. Smoker at 250 using post oak chunks until they hit 117 internal. Pulled and seared for 2 minutes per side at 500 degrees. Finished with a blue cheese and garlic compound butter. Served with twice baked potatoes and sautéed musbrooms.
Comments
-
Now we are talking. Great crust and finish right there. Congrats!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
-
Wow, that looks perfect.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Bodacious effort! That's a fine job.Large Egg, PGS A40 gasser.
-
Fantastic, my kind of meal!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
Can you tell me more about this dry rub?
-
Very nice!The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Yeah so it’s nothing too crazy. Basically just salt the steaks and then leave them uncovered in the fridge overnight. Surface of the meat starts to form a pellicle and the salt penetrates the meat so you have an even salt disbursement in the thicker steaks. For the rest of the rub, kept it pretty simple. Garlic powder, lots of coarse ground black pepper, and some Montreal seasoning.JScrims said:Can you tell me more about this dry rub? -
That's a fine looking spread. Costco steaks have been hit or miss for me. Some labeled prime definitely were not.
-
Nailed it!!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"
-
Looks fantastic. You just convinced me to cook steaks this weekend! LOL.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum