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Dry Aged Ribeye, Reverse Seared
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JohnInCarolina
Posts: 30,981
Slow-roasted to an IT of 120, a bit of Worcestershire and brown sugar glaze, pulled and tented, removed the AR and dropped in the CI grate, brought the Egg to nuclear. Seared on each side for about a minute.
Board sauce is EVOO, parsley, S&P.
Epic.
Board sauce is EVOO, parsley, S&P.
Epic.
"I've made a note never to piss you two off." - Stike
Comments
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Perfect"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
That looks fantastic.
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Nice, I love the uniform red color!
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Nice man! Looks fantastic!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I'm looking for a refrigerator now just so I can dry age steaks. Lordy those look good.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Thanks fellas! I'm not sure how I managed to live so many years without discovering dry aged beef. Man what a difference in flavor profile."I've made a note never to piss you two off." - Stike
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Dayum
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Winner.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
JohnInCarolina said:I'm not sure how I managed to live so many years without discovering __________ ...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Well was it any good? Bwahahahahaha
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Holy moly -- that looks PERFECT! WOW!!!
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Did you age it in yourself or purchase it?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:Did you age it in yourself or purchase it?
I haven't gotten around to dry aging myself yet. It's definitely on the list."I've made a note never to piss you two off." - Stike -
Excellent cook.
I've only cooked dry aged steaks one time. The butcher warned me they cook faster, I thought I heeded his warning, but I still managed to overcook them.
You nailed your cook. -
Gawjus!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Wow.... just wow!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I've been touched by The Meat Jesus himself:
"I've made a note never to piss you two off." - Stike -
First of all, very nice looking steak there.
I searched google images for "Meat Jesus" and decided I was going to post the first result, regardless of how inappropriate it might be.
Not really all that bad.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Steak a paloosa there John, looks great. Interested in how the high heat sear and brown sugar worked out on the crust.Sandy Springs & Dawsonville Ga
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bgebrent said:Steak a paloosa there John, looks great. Interested in how the high heat sear and brown sugar worked out on the crust.
The brown sugar probably gives you a bit more of a burn in the crust than you'd get otherwise but it also imparts a bit of sweetness which I like. Again it's a balance."I've made a note never to piss you two off." - Stike -
As much as it pains me to give this to a liberal, it deserves it my friend.
If you were a conservative, this cook would have easily earned the Double SealLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
You said "purchased" so be it...but did they tell you for how long it was dry aged? Since a rib eye sub-primal is so thick I personally have found that 45 days works best for our tastes! Granted that is a long time to wait, but well worth the effort for the concentrated beef taste! On top of that the aged fat by then knocks your socks off!Re-gasketing America one yard at a time.
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Righteous.
Yet to try a board sauce. Need to remedy that.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
RRP said:You said "purchased" so be it...but did they tell you for how long it was dry aged? Since a rib eye sub-primal is so thick I personally have found that 45 days works best for our tastes! Granted that is a long time to wait, but well worth the effort for the concentrated beef taste! On top of that the aged fat by then knocks your socks off!"I've made a note never to piss you two off." - Stike
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next time use some of that hatred for america and focus it on the butcher doing that trimming on that cote de boeuf nice looking cook, aged ribeye is the best cut.
fukahwee maineyou can lead a fish to water but you can not make him drink it
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