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Bone-in Ribeye Filet + Spinalis! WQW!

FLbobecuFLbobecu Posts: 309
edited August 2014 in EggHead Forum
Enjoy fella's.. :)

2" - bone-in, Ribeye Filet + 2" thick Spinalis rib-cap steak.. 


Grilled on the Egg, this time. No cast iron this time. Finished with a sprinkle or two of some Chicago Steak seasoning, and enjoyed. 



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Comments

  • SGHSGH Posts: 25,229
    Now that's my kind of meal right there. Meat and meat cooked on the rare. It doesn't get any better than that. This easily earns the SGH seal of approval my friend. Excellent job!! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • FLbobecuFLbobecu Posts: 309
    edited August 2014
    SGH said:
    Now that's my kind of meal right there. Meat and meat cooked on the rare. It doesn't get any better than that. This easily earns the SGH seal of approval my friend. Excellent job!! =D>

    Thank you sir. I try.. :)


    Have a great weekend! 
  • mslawmslaw Posts: 241
    My hands down favorite meal. Great pics. Looks to be a prime cut ?
  • FLbobecuFLbobecu Posts: 309
    mslaw said:
    My hands down favorite meal. Great pics. Looks to be a prime cut ?

    Choice. For $11/lb, couldn't resist the temptation of experimenting, and grilling a bone-in Ribeye Filet. 

    This does happen to be Certified Black Angus, though. Supplier hooked us up last week. ;)
  • tulocaytulocay Posts: 1,737
    looks fantastic

    LBGE, Marietta, GA
  • BotchBotch Posts: 6,905
    Beautiful pieces of meat, and you certainly did them right!   :-bd
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • RACRAC Posts: 1,688
    Outstanding!

    Ricky

    Boerne, TX

  • evie1370evie1370 Posts: 491
    Cook temp and time? This looks like something this girl may try this weekend. Good job buddy!

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
  • GATravellerGATraveller Posts: 6,215
    @-) =P~ @-)

    Well played!!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • FLbobecuFLbobecu Posts: 309
    edited August 2014
    evie1370 said:

    Cook temp and time? This looks like something this girl may try this weekend. Good job buddy!


    Hi, evie!

    At this point, I don't remember the temp or time.

    I fall in the camp of cooking with high heat. Therefor, I would guess at least 500~550.

    If I remember correctly cook time was around 8 minutes. I may be off a little bit. I checked temp after 6 minutes with my Thermapen. Needed a few more minutes, and I was done.

    The Rib Cap cooked a little longer, as you want all the fat to render in the Spinalis (medium to medium well). At least 12 minutes for the rib cap.


    Probably not much help, I'm sorry. :/
  • shtgunal3shtgunal3 Posts: 4,050
    That's one helluva sear right there. Bravo, Bravo !

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • SGHSGH Posts: 25,229
    Brother I have to say that I prefer "spinalis dorsi" on the south side of rare. It is incredible to me this way. Spinalis cervicas as well. I'm a little partial to rare beef. To each his own. But again yours looks par excellent my friend. Hope that you enjoy it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • FLbobecuFLbobecu Posts: 309
    SGH said:

    Brother I have to say that I prefer "spinalis dorsi" on the south side of rare. It is incredible to me this way. Spinalis cervicas as well. I'm a little partial to rare beef. To each his own. But again yours looks par excellent my friend. Hope that you enjoy it.

    I have had the Spinalis raw, once. I do not like the texture of a rare "cap". I attempted to serve this cap rareish, and disliked the texture, and cooked to medium/medium well. The fat rendered completely and tasted phenomenal.

    I will be experimenting with the cap much more often now.

    I cooked this cap in a rolled pin wheel. Unrolled, and sliced thin.

    How do you cook them?
  • SGHSGH Posts: 25,229
    I cook them flat and very hot and fast to develope a good sear on the outside but leaving the inside rare.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • FLbobecuFLbobecu Posts: 309
    SGH said:
    I cook them flat and very hot and fast to develope a good sear on the outside but leaving the inside rare.
    I will definitely be trying again. Next time, I will cook it flat. Pinwheel idea was something different. Maybe that's why I cooked it to medium/medium-well. I suppose if it were flat, I'd cook it like I normally would, a steak.. 

    That'll be for another day. :)

    Going to try and pick up some dry-aged Wagyu Spinalis. =P~
  • FLbobecuFLbobecu Posts: 309
    shtgunal3 said:
    That's one helluva sear right there. Bravo, Bravo !
    Thank you sir. :)
  • Cookbook_ChipCookbook_Chip Posts: 1,256
    Mamma Mia! Nom nom nom!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • hapsterhapster Posts: 7,502
    Insane!!! That looks so good!!!
  • SGHSGH Posts: 25,229
    @hapster nailed it above.^^^^^^^^^^^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • hapsterhapster Posts: 7,502
    SGH said:

    @hapster nailed it above.^^^^^^^^^^^

    No @SGH‌ @FLbobecu‌ actually nailed this one!
  • SGHSGH Posts: 25,229
    @hapster‌
    I stand rightfully corrected!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • blind99blind99 Posts: 4,347

    That looks awesome!  How do you develop so much char on the surface? 


    And I didn't know know you could buy the ribeye cap as a cut of meat alone.  It's my favorite part of the ribeye.  Mind blown...

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • TTCTTC Posts: 734
    Very, very impressive
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN
  • dmchicagodmchicago Posts: 1,365
    Ok, something weird is happening in a deep dark place inside me.

    That is a walk-off Grand Slam!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • NPHuskerFLNPHuskerFL Posts: 17,202
    @FLbobecu‌ Glad to see ya back brother. Hope you are feeling and doing better. Gorgeous cook Sir! =D> "Steak Man" B-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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