rib eye times/dome temp 80's clay style Egg

Woogeroo · June 2011

late 1980's style terracotta/clay large big green egg

dome temp shouldn't exceed 300 degrees F

what is being cooked:

4 rib eye steaks

3/4 to 1 pound each

about an inch thick.

It's been awhile since I fired this thing up for anything other than whole chickens, chicken breasts or burgers...

I have the good lump charcoal and everything ready to go... just looking for suggestions on dome temp and cooking times.

I was thinking 225 F for about an hour.

What'll ya'll thinking?

Thanks, I'm a little rusty...

-W

Billy Grill Eggster · June 2011

If you are planning on a Lo-n-Slo use a chuck roast not rib-eyes! My opinion anyway. Pulled beef is great but slow smoking a rib-eye may be problematic. Try a temp of 375* for roasting.

Woogeroo · June 2011

375* is off the charts for an old style egg. :laugh:

Thanks for the reply tho'.

-W

I Like To Cook · June 2011

I think you should have bought a roast instead.

407BGE · June 2011

You can use vice grips as a hammer but they don't work very well. Same as an old egg for cooking steaks.

SmokeyPitt · June 2011

Do you have a CI skillet? I would do a reverse sear. Cook it 275 or so until it is 5 deg or so below your target temp, then sear each steak 30 seconds per side or so on a super hot CI skillet. If you don't have a CI skillet...I would just cook it until it reaches your desired temp

Woogeroo · June 2011

I've cooked plenty of steaks on this thing before... and in my family we cook our steaks, we don't just heat 'em up for a few seconds.

:laugh:

It has just been awhile... so thanks for the replies, but never mind.

-W

Woogeroo · June 2011

tender, juicy... yummy rib eye steaks smoked to perfection on an old, old big green egg.

my sister has skills.

-W

rib eye times/dome temp 80's clay style Egg

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