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 to Experience our World of Flavor™ 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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Reverse seared bone in ribeye for an awesome steak salad
unoriginalusername
Posts: 1,146
in Beef
Who needs sous vide when you get results like this with the reverse sear method? I smoked (cherry wood) this bone in ribeye steak low and slow over indirect charcoal heat until reaching an internal temperature of 110f when we then cranked the heat for a direct sear over the live fire. Once the crust was perfect on our ribeye we let it rest for 10min before slicing and serving. Used Fogo black for the rub.
Here is how it came out, and a link to the video for more details, process etc.
If you'd like to see the video: https://youtu.be/oXF7pVm_pOI
Here is how it came out, and a link to the video for more details, process etc.
If you'd like to see the video: https://youtu.be/oXF7pVm_pOI
Comments
-
It’s pretty much the only approach I use for thick ribeyes. Hard to beat the smoke it gets."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 -
That's righteous.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Thanks. Reminds me how much I love ribeyeFoghorn said:That's righteous. -
The salad looks killer by the way. Love the added bacon!"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 -
Thanks so much.. thats home cured pork belly bacon. Sooooo goodJohnInCarolina said:The salad looks killer by the way. Love the added bacon! -
That is perfection. I would have gnawed the meat off the bone if my oldest daughter didn't get to it first. I have not tried the activated charcoal rub but I love the looks of the crust.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Thanks so much. I like the FOGO one more than hardcore blackSmokeyPitt said:That is perfection. I would have gnawed the meat off the bone if my oldest daughter didn't get to it first. I have not tried the activated charcoal rub but I love the looks of the crust.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum