Thank you to our friends at Banner Butter for the butter!
The Big Green Egg Classic Steakhouse Seasoning is perfect for grilled steaks and amazing on any cut ...See Accessory
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...See Accessory
Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.
Bring the ribeyes to room temperature and season all sides liberally with Big Green Egg Classic Steakhouse Seasoning. Connect the EGG Genius for 250°F/121°C EGG temperature and 125°F/51°C meat temperature. Remove the steak when the internal temperature reaches 125°F/51°C. Disconnect the EGG Genius.
Set the EGG for direct cooking at 550°F/287°C.
Sear each side of the steak for 1 minute. Remove the steak from the EGG when the internal temperature reaches 135°F/57°C. Smear the steak with herb butter (we used Roasted Garlic, Basil & Parsley Banner Butter) and let rest for 10 minutes. Slice and enjoy!
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