Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Early morning ribeye

Going through the freezer the other day, I came across a 7 year old choice ribeye steak. My food saver bag was still nice and tight, so I thawed it out and did an experimental cook this morning. I was going to have steak & eggs without the eggs. I covered both sides and edges heavy with kosher salt (you couldn't even see the meat), let that sit for 15 minutes and then rinsed it all off. Rubbed it all down with Worcestershire and seasoned with Oakridge BBQ's Spogos. I wanted to practice my 2 zone cooking on the BGE, (actually I guess you would call it 2 temperature cooking). Using the adjustable rig I set the bars in the lowest setting and placed my grill gates flat side up on top of the bars. I put the top grate on and got the temp at the top grate to 275+. cooked each side for about 15 minutes and then pulled at 115+. Then open the lid, took the top grate off and let grill grates get to 600, sprayed the grates with olive oil spay and also sprayed the steaks. Then re-seasoned the meat with Oakridge BBQ's Carne Crosta and put them back on for 90 seconds per side. They were a little salty because of the way I dry brined them, but all in all, really good flavor for an early morning cook.

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.

Comments

  • lousubcaplousubcap Posts: 24,211
    That is getting it done.  Way to deliver and nailed the finish as well.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dbCooperdbCooper Posts: 998
    Nice!  Thanks for sharing.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • GregWGregW Posts: 2,489
    That must be a record. I've never heard of anyone cooking a steak that was frozen for that long.
    Vacuum sealing is a great way to preserve frozen foods.
    I'm glad it turned out good.
    Birmingham, AL
  • loco_engrloco_engr Posts: 4,920
    good cook to start the day!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • billyraybillyray Posts: 1,236
    GregW said:
    That must be a record. I've never heard of anyone cooking a steak that was frozen for that long.
    Vacuum sealing is a great way to preserve frozen foods.
    I'm glad it turned out good.
    I'm OCD about dating my packages, but the down side is when my wife sees how old some of this stuff is, she wants to throw it out. :-)

      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.
    Sign In or Register to comment.
    Click here for Forum Use Guidelines.