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Bone In Ribeye Steaks
I had a ribeye loin cut today with bone in. They are one inch thick and end up being 13 of them. I've been on forum for long time but have never posted much although I'm on it every night getting ideas from others. I have 2 xl's and 1 small egg. Any suggestions on how to cook them would be greatly appreciated!!!!
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This recipe is for boneless but I think it would work very well for bone-in: http://eggheadforum.com/discussion/1158232/new-ribeye-cook-from-adam-perry-lang-book"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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I bought dizzy pig shakin the tree, raising the steaks, and pineapple head at the egg dealer the other day. I just don't want to mess these up!!!!
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You must be old enough to remember Justin Wilson!!Little Steven said:Hot tub them my friend. Ah guaronteeeTony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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All at one time?Green egg, dead animal and alcohol. The "Boro".. TN
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I'm gonna do 6 tomorrow night!!!
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Reverse sear. .Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:Reverse sear. .
Little thin for that bud.Steve
Caledon, ON
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I thought that was Chef Paul PrudhommeHDumptyEsq said:
You must be old enough to remember Justin Wilson!!Little Steven said:Hot tub them my friend. Ah guaronteeeSteve
Caledon, ON
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I'm with LS.
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I have a large and a small. When I do steaks I season with a Montreal steak seasoning. I get the small up to about 700-800 and sear the $hit out of them. Go about 90 seconds aside rotating half way through, or don't rotate it doesn't matter on taste . Just for appearance. After searing both sides I take them off the small and throw them on the preheated (300-325) large egg and finish to desired internal temp. Let rest for about 10 mins before cutting.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Thanks for all the suggestions.
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What temp do you like your steak cooked to? I would go with the ninety second sear on both sides.Extra Large, Large, and Mini. Tucker, GA
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wrongLittle Steven said:
I thought that was Chef Paul PrudhommeHDumptyEsq said:
You must be old enough to remember Justin Wilson!!Little Steven said:Hot tub them my friend. Ah guaronteee
NOLA -
I like a medium but the wife and girls like well down which hurts my feelings!!!! They also use A1.
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bigdogk9 said:I like a medium but the wife and girls like well down which hurts my feelings!!!! They also use A1.
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Darn it, no in-process pics. Most steaks cooked at one time for me. Two tier, raised direct, at 400. EVOO and Montreal rub.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I've got more pictures!!!! Just learning to post pictures so taking me a bit!!!!
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I have done very close to the same thing on the XL, with lump just piled up in the back and an indirect zone in the front.shtgunal3 said:I have a large and a small. When I do steaks I season with a Montreal steak seasoning. I get the small up to about 700-800 and sear the $hit out of them. Go about 90 seconds aside rotating half way through, or don't rotate it doesn't matter on taste . Just for appearance. After searing both sides I take them off the small and throw them on the preheated (300-325) large egg and finish to desired internal temp. Let rest for about 10 mins before cutting.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Not sure I understand. The rib primal only has 7 ribs, how did you get 13? Are some of them boneless? Also the rib primal and the loin primal are 2 separate pieces. From the short loin you get New Yorks and filets if you bone it out or t-bones and porterhouses if you leave the bone in. I guess if had the rib primal and loin primal sliced up you would get that many.bigdogk9 said:I had a ribeye loin cut today with bone in. They are one inch thick and end up being 13 of them. I've been on forum for long time but have never posted much although I'm on it every night getting ideas from others. I have 2 xl's and 1 small egg. Any suggestions on how to cook them would be greatly appreciated!!!!Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
I had a ribeye loin cut today with bone in. They are one inch thick and end up being 13 every night getting ideas from others. I have 2 xl's and 1 small egg. Any suggestions on how to cook them would be greatly appre None are boneless. But I honestly can't answer your question. I told the butcher what I wanted and I got 13 bone in rib eyes!!!! Not sure I understand. The rib primal only has 7 ribs, how did you get 13? Are some of them boneless?
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