#big-green-egg

Directions

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 or salt and pepper. Cook indirectly until internal temperature is 120°F/49°C. Set the Egg for direct cooking without a convEGGtor at 550°F/288°C. Sear each side of the steak for 1 minute. Remove the steak from the Egg when the internal temperature reaches 135°F. Smear the steak with herb butter (we used Roasted Garlic, Basil & Parsley Banner Butter) and let rest for 10 minutes. Slice and enjoy.

Here are the steps to attach the Flame Boss® Temperature Probe Y-Cable to use and monitor multiple meat probes on FB300 or EGG Genius controllers.

To monitor 3 meat probes:

1. Plug a Temp Probe Y-Cable into the pit jack on the bottom of the controller
2. Plug the pit probe into the black lead and a meat probe into the red lead
3. Plug a FB Temp Probe Y-Cable into the meat jack on the bottom of the controller
4. Plug a meat probe into the black and red leads Note: The Pit and Meat 2 temps are read from the temp probes plugged into the pit jack. The Meat 1 and Meat 3 temps are read from the meat probes plugged into the meat jack.

To monitor 2 meat probes:

1. Plug a FB Temp Probe Y-Cable into the pit jack on the bottom of the controller
2. Plug the pit probe into the black lead and a meat probe into the red lead
3. Plug a meat probe into the meat jack Note: The Pit and Meat 2 temps are read from the temp probes plugged into the pit jack. The Meat 1 temp is read from the meat probe plugged into the meat jack.