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Ribeye steaks & potatoes...WOW!!!

schmeetexschmeetex Posts: 69
edited 8:57AM in EggHead Forum I'm only two weeks old with the BGE. You've got to crawl before you walk...and walk before you run. So, I'm keeping it simple for now, but I just cooked some of the best steaks of my life!

After much research, I decided to put my $9 a pound "angus" ribeyes in the hands of TRex.

I liked the simple olive oil, salt and pepper preparation. Here's the recipe.

Nice cut of meat...although they were only 1.25" thick. We enjoyed an appetizer of 2005 fermented red grapes (in the background)!


Got the egg to "lava" hot (above 700 degrees) and seared the steaks for 90 seconds on each side.


I then let the steaks "rest" for 25 minutes...something I'd never done before...but all the pros on this forum recommend. I also added two chunks of Mesquite wood to the fire and brought the temp down to 400 and then cooked for 5 minutes on each side. Here's where I got a perfect "square" sear on the steaks. Wasn't trying for this...but man was I proud! What's the old saying...rather be lucky than good!


Only a half glass of Beringer Cab left by this time, but just enough to complete a simple meal of steak and potatoes.


My wife said "this is the best steak I've had in a long time." Nice and juicy...and we loved the slight taste of mesquite.


Did I forget to say that I love my Big Green Egg! I'll work on more exotic cooks in the future, but for now, I'm loving the simple moist charcoal flavoring of the BGE.

And thanks,'ve got another disciple!



  • HossHoss Posts: 14,600
    Great cook!Congrats! :)
  • Looks great and it only gets better! B)
  • Nice!!! Looks like a good dinner tonight!!
  • NibbleMeThisNibbleMeThis Posts: 2,293
    It only gets better from here, enjoy the ride!

    Great looking cook, keep up the good work!
    Knoxville, TN
    Nibble Me This
  • 'Q Bruddah'Q Bruddah Posts: 739
    Nailed it!!! If it is this good with simple cooks imagine the future...
  • :laugh: great Eggs feel the urge to merge :ohmy:
    we did the same tonight :woohoo:
    can taste it still -- and the vino, too :blush:
  • thebtlsthebtls Posts: 2,300
    Welcome to the cult and great pics of a great cook. Keep it coming and Keep On Eggin'
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • schmeetexschmeetex Posts: 69
    Thanks for the kind comments and encouragement. You folks are very nice! I'm going to try and make the Texas Eggfest in two weeks...hope to meet some of y'all!

  • Nice

  • Village IdiotVillage Idiot Posts: 6,958
    Ribeye steak and baked potato ? You'd pay big bucks in a nice restaurant for that, and it wouldn't be near as good.

    Nice cooks, Tex. Hope to meet you in Austin. :silly:

    Dripping Springs, Texas.
    Just west of Austintatious

  • Mark0525Mark0525 Posts: 1,232
    SchmeeTex, Great looking steaks!!! You have to try the Crash Hot Potatoes, they are fantastic with steaks, or basically anything

  • schmeetexschmeetex Posts: 69
    Thanks for the suggestion on the Crash Hot Potatoes, Mark, I will definitely give them a try. I love having a "crunch" on my potatoes. For bake potatoes, I put oil and sea salt on the skin and then simply put in the oven and bake at 425 for an hour. The skin comes out nice a crispy and is a great contrast to the soft inside. I know I'll love the Crash Hots!

  • eenie meenieeenie meenie Posts: 4,393
    Gorgeous looking steak! :) Will look forward to your future cooks.
  • TexarkTexark Posts: 1
    I will have to try the extended rest period too. I am a new Egger and have had great luck with ribeyes just using the coarse sea salt and fresh ground black pepper to season, get the egg up to 700 or so. 2 minutes per side ,shut down the vents and let cook for 4-5 minutes. Let rest for 5 minutes and enjoy with any Penfolds Australian Red. Cant believe how good steaks and burgers and brisket and everything comes out in the BGE!!
  • schmeetexschmeetex Posts: 69
    I agree on the ease and flavor of the egg. Another reason for the 20 minute rest between sear and cook is that it gives YOU a little more time to tenderize via the red wine. I'll have to give your Australian recommendation a try!

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