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

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

Those famous thin ribeyes.

Options
pgprescott
pgprescott Posts: 14,544
in EggHead Forum
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. 
· Share on FacebookShare on Twitter

Comments

  • Hub
    Hub Posts: 927
    Options
    I know your cooks is about the steak, but man o' man those onions look good!
    Beautiful and lovely Villa Rica, Georgia
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    Options
    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
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Options
    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. 
    · Share on FacebookShare on Twitter
  • Eoin
    Eoin Posts: 4,304
    Options
    Looks good. Fried onions and mushrooms FTW.
    · Share on FacebookShare on Twitter
  • johnnyp
    johnnyp Posts: 3,932
    Options
    I'd hit it. well done
    XL & MM BGE, 36" Blackstone - Newport News, VA
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    edited June 2020
    Options
    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. 

    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,824
    Options
    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
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,357
    Options
    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
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    pgprescott 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.

    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. 

    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Options
    SGH said:
    pgprescott 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. 😂
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,791
    Options
    pgprescott said:
    SGH said:
    pgprescott 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. 

    · Share on FacebookShare on Twitter

Categories