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Those famous thin ribeyes.

Threw on some thin ribeyes we received in a gift box. Sweet tater and some sautéed onions and shrooms. I did not reverse sear them. Damn it anyway. 

Comments

  • HubHub Posts: 922
    I know your cooks is about the steak, but man o' man those onions look good!
    Beautiful and lovely Villa Rica, Georgia
  • SciAggieSciAggie Posts: 6,455
    I’d crush that. Straightforward and delicious. 
    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
  • pgprescottpgprescott Posts: 13,473
    Hub said:
    I know your cooks is about the steak, but man o' man those onions look good!
    Nah, you’re  spot on. Those thin ribeyes were akin to the toast varying the bruschetta. 

    Thanks. 
  • EoinEoin Posts: 3,677
    Looks good. Fried onions and mushrooms FTW.
  • johnnypjohnnyp Posts: 3,926
    I'd hit it. well done
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • SGHSGH Posts: 27,905
    edited June 2020
    RRP said:
    To this day my pan fried thin ribeyes on trimmed toast is still one of Pat's favorite meals! 
    Ron i concur with you 100% on this one. I love thin ribeye sandwichs. A great alternitive to this is grilling them about 90 seconds per side and putting them on a poboy style bun with tons of American cheese.

    Location- 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. 

  • buzd504buzd504 Posts: 3,481
    SGH said:
    RRP said:
    To this day my pan fried thin ribeyes on trimmed toast is still one of Pat's favorite meals! 
    Ron i concur with you 100% on this one. I love thin ribeye sandwichs. A great  alternitive to this is grilling them about 90 seconds per side and putting them on a poboy style bun with tons of American cheese.

    A Mississippi cheese steak!  That sounds awesome.

    NOLA
  • thetrimthetrim Posts: 11,351
    I try to keep my ribeye to 1/4" or thinner
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
  • SGHSGH Posts: 27,905
    I did not reverse sear them. 
    On steaks 1 inch or less i do not reverse sear. With that said there is no reason for me to because i prefer mine very rare. The ole Weber flip works wonders on thin steaks.

    Location- 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. 

  • pgprescottpgprescott Posts: 13,473
    SGH said:
    I did not reverse sear them. 
    On steaks 1 inch or less i do not reverse sear. With that said there is no reason for me to because i prefer mine very rare. The ole Weber flip works wonders on thin steaks.
    Yeah, the comment was tongue in cheek. 😂
  • SGHSGH Posts: 27,905
    SGH said:
    I did not reverse sear them. 
    On steaks 1 inch or less i do not reverse sear. With that said there is no reason for me to because i prefer mine very rare. The ole Weber flip works wonders on thin steaks.
    Yeah, the comment was tongue in cheek. 😂
    👍

    Location- 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. 

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