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.

Huge Cowboy Cut Ribeyes

RushRush Posts: 19
edited 12:48PM in EggHead Forum
I picked up some 2.5in-thick bone-in ribeyes and I am wondering how to cook them. My first thought was hot-tub, but then I got to thinking that since they are so thick another method might be better. TRex? Let me know what you think, thanks, and have a good evening!


  • FlaPoolmanFlaPoolman Posts: 11,675
    The big pieces are great for TRex or xeRT. Here's a 24 oz. porterhouse I did tonight.

    Nice cut


    the sear


    raised grid for the roast to 125 (2 deg. left)


    took up the whole plate


    needed another for the potato

  • Celtic WolfCeltic Wolf Posts: 9,773
    You must have a tapeworm!!!
  • Little StevenLittle Steven Posts: 28,817




    Caledon, ON


  • stikestike Posts: 15,597
    slow roast at 250 til 115, then sear the bajeezers out of them
    ed egli avea del cul fatto trombetta -Dante
  • HaggisHaggis Posts: 998
    Stike says slow roast 'til 115 then sear. That should produce a decent medium rare. If you want it more bloody, stop the roast a bit earlier.

    I hot-tubbed for quite a while but now only use it to hasten meat that is frozen or just too cold. The reverse TRex (roast, the sear) seems to produce a superior result, at least to the satisfaction of my spouse.

    You might consider serving like you would a prime rib - maybe cut away the bone and then slice vertically into a couple thick steaks.
  • We have been enjoying some killer blackened ribeyes! Use a cast Iron griddle on a hanger, sitting almost on top of the coals, Dome at 600. Sprinkle the steaks with my wifes Blackening seasoning. Throw a little butter on the griddle Put the ribeyes on about 90 seconds per side. Pull off and rest while you drop the temp to 400. Then finish. Superb!!! If you want the blackening seasoning recipe let me know and I'll get it from her.
  • RushRush Posts: 19
    Thanks all! I think I will Xert. 250 to 115 then raise up for the sear and up to 130?
  • Great idea!
    the temp is a personal choice though. I've cooked steaks to 135 that my wife refused to eat without microwaving.

    It'll be good 'n juicy at 130.

    damn, that sounds too good!
  • rpurkeyrpurkey Posts: 20
    That sounds terrific. I have never blackened a Ribeye but would love to try it out.

    If you are willing to share the recipe I would love to give it a shot...
  • Will post it tomorrow night. Wife is in bed with a migrain. :(
Sign In or Register to comment.
Click here for Forum Use Guidelines.