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
Prime Ribeyes
Options
Roll Tide
Posts: 505
Yesterday, I went to the only grocery store in my area that carries any prime grade meat because I was wanting a really , really good steak. They had a very limited selection in this grade but I picked out a couple and here is the cook.
Added CharCrust HIckory
Searing
Plated
Cut, I know it is prepared "more done" than many like, but hey, I like it this way so thats how I cook it... When you come over for dinner, I will prepare yours like you like it...
Added CharCrust HIckory
Searing
Plated
Cut, I know it is prepared "more done" than many like, but hey, I like it this way so thats how I cook it... When you come over for dinner, I will prepare yours like you like it...
Comments
-
Those are real purty! -RP
-
Looks real good to me! Nice cook!
I'll be right over.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
A Char Crust fan I have not used that for years. Very nice looking steaks.
Mike -
What temperature did you cook those at?
-
-
They were seared at around 625 dome, and then roasted at around 450 dome.
-
Thanks, We rather enjoyed them.
-
It will take you a while to get here from Connecticut, I better go get some more and throw them on when you get close...
-
CWM, I have become a fan of char crust myself. I have only used the hickory, what experience do you have with their product line and which would you recommend? thanks
-
Well heck, I'm coming over then! Looks great and I bet that seasoning added a great touch!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Very nice..hard to beat a good prime ribeye..were they aged? I like mine a bit more on the medium side like that too...very nice...
-
Hickory is my favorite, but I haven't used it for years. Those steaks got me thinking about getting some. Real soon!
Mike -
:woohoo:
-
Molly, I'll save a seat at the dinner table for you. The seasoning really went well with the steaks.
-
Molly, I'll save a seat at the dinner table for you. The seasoning really went well with the steaks.
-
Roll Tide,
Steaks look amazing! I haven't used char crust since the gasser. May be time to revisit.
SteveSteve
Caledon, ON
-
Roll Tide, the raw steaks looked perfect to begin with and your cooked steak even better!
-
Very nice indeed!!! What exactly is your searing setup?
-
They look perfectly done to me. Gonna have to get me a couple of those.
-
I order Char Crust off the internet since no local stores carry it. It is the bomb!
-
Steelers,
I have an old rectangular CI grid from an offset that I use for searing. Sometimes I will take out fire ring to get closer to fire, but not always. Then I finish on homemade raised grid.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum