Cowboy Ribeye on the Big Green Egg - Amazing Steak!

[@BehindTheFoodTV]

If you liked this one, watch Reverse Seared Chateaubriand (Beef Tenderloin Roast) on the Big Green Egg kzbin.info/www/bejne/ap2XiHRjbbOGfc0 next!

[@TheROMaNProject]

I cooked my first 2.5# cowboy ribeye steak today, using an overnight dry brine and reverse sear as you demonstrated. My God, it was the best steak I’ve ever cooked; I am 75 years old and have been cooking heavily since I was 8. I don’t have a Green Egg but my 22 inch Weber with indirect coals and cast iron grill worked beautifully. THANK YOU!

[@BehindTheFoodTV]

Amazing! Thanks for sharing - and keep up the great grilling on that Weber!

[@MrAlasVsCancer]

I'm extremley happy to be part of those subs that have been able to see your amazing growth!! Congrats Al and blessings are yet to come your way!!

[@BehindTheFoodTV]

Thanks Milton!!! I'm actually getting ready to make a community post about it!

[@corygreene4280]

wow! that is the cleanest cooking surface i've ever seen!

[@SDSBBQs]

Quick Cure... LOL I can tell you that you are one of the only people I watch that I genuinely want to cook the things you are showing off. Thanks and sorry I can't seem to sit down and watch your videos more in real time. You upload on Sundays? and I watch more YT Mon-Fri mainly. Damn this one was good... drool

[@BehindTheFoodTV]

Dry Brine! LOL! Thanks so much for the kind words, Dash. I hope you know how honored I am to be in your circle. I tried uploading on Friday and it didn’t work so I’m back to 11am ET on Saturday. And I don’t care when you watch I just appreciate so much that you do!

[@SDSBBQs]

@@BehindTheFoodTV yeah I miss SO many videos from the weekend 😢 I need post notifications... I'll be fixing that in a few! Man I am a fan so it's me who is glad to be in YOUR circle!

[@SDSBBQs]

Funny I had notifications on... I changed to get all notifications

[@matthawaii]

Seems like it wasn't in the butter long enough to make a difference...did you baste more than you showed?

[@brocwavra8813]

Can you please explain how closed the vents were when doing it at 250 degrees

[@Nelson_Win]

I can imagine Tom and Jerry's gonna be cutting those pieces. 🧡💙 Happy Pre Father's day Al.

[@BehindTheFoodTV]

Haha thanks Nelson! Great to "see" you again - thanks for all of the support!

[@tlc2011jlc]

We have an offset, and a Kettle Jo. Love em both. Just scored a brand new Big Green Egg for 2 hundred, because the buyer returned it. It does have 2 pieces broken inside fire box , about 1/4 of fire ring. Any recommendations on repair or should I just cook and don't worry about it?

[@BehindTheFoodTV]

Congrats on the new egg! If the firebox is not in one piece I’d look to replace it if you can. Repairing ceramic is usually futile. A crack shouldn’t be an issue though.

[@tlc2011jlc]

@@BehindTheFoodTV thank you

[@AndreaShink]

I just ordered four, 2" Cowboys for our anniversary dinner this week, but I asked that they *not* be trimmed. I'll make tallow with the fat, and I LOVE the meat next to that bone! reverse searing on the grill, not smoking. :D

[@BehindTheFoodTV]

Happy Anniversary! With four 2” Cowboys it sounds like the kids get to eat well too! Some day think about using 2 grills - smoke on the PBC and sear on the big guy! Thanks for watching and for all of the support Andrea!

[@AndreaShink]

@@BehindTheFoodTV we do use two, for some things, like chicken. We prefer our steaks grilled, not smoked. Yes, the girls also get one because... why share a Cowboy??!

[@kevincobb4346]

What size cast iron skillet did you use for the XL or do you have s link for it?

[@2Wheels_NYC]

Damn good looking steak! I just did a 2 inch thick NY strip in the same method, one of the best steaks I've eaten recently!

[@richiepickett9416]

I love my XL Big Green Egg and i have that same table but damn take care of your table lol. I keep mine garaged and i hit it with some Murphy’s oil often 🥩 great cook tho!

[@BehindTheFoodTV]

Hi Richie! I'm on table number 3 now :-)

[@frankcuschieri7064]

Enjoy you videos Al.. Was that one 250g block of butter used? I need to try this..

[@BehindTheFoodTV]

Thanks, Frank! Over here they sell it as an 8oz (227g) block - and you’re right I used the whole thing :-). Appreciate you watching sir! -Al

[@HOBrian2003]

Love the videos Al! Happy Fathers Day!

[@BehindTheFoodTV]

Thanks Brian - and the same to you!

[@arrogant5150]

New to the channel. Wondering where you got that huge cast iron pan. Steak looks amazing by the way

[@BehindTheFoodTV]

Welcome! Is your name in any way related to the IBM 5150, or am I just dating myself? lol. Easy answer to your question - you can get it here: emv4.me/Skillet17

[@arrogant5150]

@@BehindTheFoodTV Thanks for the link to the pan. Appreciate it. 5150 is CA slang but is pretty much a medical hold for the crazy

[@BehindTheFoodTV]

@@arrogant5150 that's awesome!

[@sergeolchowec905]

No need to fry your stake in butter. Yak . Natural meat just needs salt& fire .

[@Medieval_Arpad_cooks]

Al, make yourself a mix of black, long, white pepper and cubebs. about even proportions

[@BehindTheFoodTV]

Of all of my friends (can I call you a friend?), you are literally one one of two who would bring up piper cubeba casually in a sentence :-). The other one is a food blogger called "The Food Dictator" (remember that goat leg recipe of insanity?). I'm definitely going to try this. I'm thinking both ground into a rub, and also crushed and tossed into the searing butter. Thanks, Arpad!

[@Medieval_Arpad_cooks]

@@BehindTheFoodTV make sure to use a good black and white pepper like sarawak or kampot. And of course piper longum :) I have this in my pepper grinder on the table.

[@recipesunclassified8040]

Love it. Wish I was there to eat it with you.

[@BehindTheFoodTV]

I wish you were here too! Some day my friend!

[@9929kingfish]

That steak looks amazing and your litter girl is a ham. She must take after her mother. haha. I would have spooned some of that garlic/herb butter over that steak. I don't like to waste good butter.

[@robertk2007]

Leah needs some sleep

[@BehindTheFoodTV]

It’s hard being a 9 year-old!

[@MrMorganca]

Yee Haw! May I chew on the bone?

[@BehindTheFoodTV]

Yee Haw indeed! You're a great dad and tomorrow is Father's Day - so the bone is all yours!

[@jacqueshughes3085]

Did I just lick my computer screen??? Damn, sorry!!

[@BehindTheFoodTV]

lol I hate when that happens! 😂

[@IIrandhandleII]

Took excess fat off why?

[@BehindTheFoodTV]

For those not on the carnivore diet, that fat just gets in the way of seasonings and ends up getting discarded as it doesn't render.