Bone in Ribeye resting after being cooked on the Big Green Egg
Over the weekend I got some hang time with close friends and my wife! We did a lot of grilling! Brawts, Shrimp, and this amazing 36 oz Bone in Ribeye.
Ill keep this simple, we used the Big Green Egg. There are lots of different ways took cook a steak like this on a grill. Here is how I did it.
Covered It in Salt and Pepper. Made a baste with room temperature Butter, Worcestershire, squeeze of orange juice, a splash of white wine vinegar. Mix it up and use to baste.
BASTE AFTER EVERY FLIP! I got the Big Green Egg up to 600º to sear this beautiful piece of meat. Seared for 2 minutes then flipped. Seared the other side for 2 minutes, then Flipped and turned. Seared for 2 more minutes. Flip and turn, sear for two more minutes. This creates the perfect cross hatch grill marks. Then I closed the vents so the grill dropped temp down to about 400º , basted again, and cooked for 15 minutes, flip, baste, and cooked for 15 more minutes. Pull this bad boy from the grill, baste one more time and let rest for about 10 minutes.
It was so delicious we are still talking about it!
If you finish your summer off grilling and want me to see your photos, use the hashtag #ChefDerrickFox if they look delicious I just might share them too!