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

Aged beef cuts

2Fategghead
2Fategghead Posts: 9,624
edited November -1 in EggHead Forum
I have seared my steaks and a London broil but I have never cooked an aged beef cut. I have my CI grate on the fire ring and a dome temp usually at around 500° I have hot tubed my steaks and then about 3 min per side to get an internal temp at 125°- 130° and foil. Thanks Tim

I am told by the butcher that he sold me wet aged Angus 21 days but now it was 30 days aged. I am looking for suggestions on searing times per side and temps to pull and foil for the rib-eye and the tri-tip.

Here are the rib-eyes cut one inch thick and almost a pound each.

000_1346.jpg

Here is the tri-tip almost two inch thick and a little over two pounds.

000_1347.jpg

I plan on having the rib-eye tonight and the tri-tip another night.

Also, I purchased a $12. six inch boning knife.

000_1352.jpg

000_1363.jpg

Comments