Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

last night's steaks

Just wanted to thank you all for the help. So I got the egg up to about 700deg. Seared the steaks for about 1 min. To 1.30. Each side. Yes the lid was open and flames all over the meat, this kinnda freaked me out, but owell just let it go. Then took them off the egg and foiled. Then dropped the temp to about 400. This is where I wasnt to sure, I put them back on and closed the lid, or do you leave open? I am sure it doesnt matter but sometimes you may get better results.  Cooked to an internal temp to about 130 to 135. Took them off and let them rest for about 10 mins. They were really good, so thanks. I didnt even get the look of yes I over cooked them again. So again thanks all.imageimage
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Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    They look great, sometimes you have to sacrfice looks for proper inside temperature.  I used to try to get crossed grill marks -- but i was always fighting "over cooking" the steaks..
  • six_eggsix_egg Posts: 593
    Steak look good enough to eat  :)

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • SmokeyPittSmokeyPitt Posts: 4,537
    Looks like they turned out great!  I used to always manage to over cook steaks too.  One of the main reasons I got the thermapen.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • Well I was very happy that it was finally a success,  at least tonight is salmon. Nothing to do but eyeball that.  :D
  • henapplehenapple Posts: 10,356
    really nice...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • HogHeavenHogHeaven Posts: 243
    Chris... As you found out getting the BGE down from 700 to 400 degrees gives time to mow the lawn, wash the car and bath the dog. You might want to try the reverse sear sometime. You cook it direct heat at normal grid level at 275 to 300 degrees until your Meat temp is 115 degrees. Take your meat off while you take your regular grid off and go down to your GX ( grill extender) which sits right on top of your fire box which puts you 2 to 3 inches from your hot lump. Don't close the lid and leave your bottom vent wide open. Sear the meat for about 3 minutes per side. You end up with a dark mahogany surface and the meat will be pink bumper to bumper... Like they do in the real expensive Steakhouse's. They never give you steaks with sear marks at those high end places. That's is dome at low end steak houses that sell you a lower grade of meat and try to make it look good. The GX is only $25 by the way. It takes much less time to heat the BGE up.... Than it does to cool it off.
  • ScottborasjrScottborasjr Posts: 1,921
    Unless you are cooking for the President or the Queen, sear marks are for show, taste is where it is at and it looks like you got it pretty good.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • SkiddymarkerSkiddymarker Posts: 5,351
    edited April 2013
    Nice cook. Like @hogHeaven says, try a reverse, it is much easier on the egg. For a small reverse, one or two steaks, I set mine up with the CI grid on the fire ring, half moon/pizza stone cut in half on the CI grid and a raised grid for the low temp cook. 
    Once the IT is 115, off comes the steak (foiled) outcomes the grid extender, open the vents and within minutes I'm set to sear on the CI grid. On my cooks, the reverse is done in 30-45 seconds a side.  

    Another advantage is SWMBO likes her steak ruined, so it goes on about 5-10 minutes before mine. After the reverse sear, my internal is 130 or so. her's is over 160 - yet the outside of her steak looks just like mine, it is brown, but not burned. 
    Reverse sear set-up.jpg
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    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • SmokeyPittSmokeyPitt Posts: 4,537
    I prefer the reverse sear as well.  Lots of ways to accomplish it...here is how I recently started doing it  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • HogHeaven said:
    Chris... As you found out getting the BGE down from 700 to 400 degrees gives time to mow the lawn, wash the car and bath the dog. You might want to try the reverse sear sometime. You cook it direct heat at normal grid level at 275 to 300 degrees until your Meat temp is 115 degrees. Take your meat off while you take your regular grid off and go down to your GX ( grill extender) which sits right on top of your fire box which puts you 2 to 3 inches from your hot lump. Don't close the lid and leave your bottom vent wide open. Sear the meat for about 3 minutes per side. You end up with a dark mahogany surface and the meat will be pink bumper to bumper... Like they do in the real expensive Steakhouse's. They never give you steaks with sear marks at those high end places. That's is dome at low end steak houses that sell you a lower grade of meat and try to make it look good. The GX is only $25 by the way. It takes much less time to heat the BGE up.... Than it does to cool it off.
    How long does it typically take to go from 300 to 600 with the bottome vent fully open ?
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    +1 on reverse sear, since i tried it I wont go back!
    LBGE
    Go Dawgs! - Marietta, GA
  • EggcelsiorEggcelsior Posts: 8,186
    @jimfastcar - on my medium it is only about 5 minutes max
  • jonnymackjonnymack Posts: 38
    HogHeaven said:
    Chris... As you found out getting the BGE down from 700 to 400 degrees gives time to mow the lawn, wash the car and bath the dog. You might want to try the reverse sear sometime. You cook it direct heat at normal grid level at 275 to 300 degrees until your Meat temp is 115 degrees. Take your meat off while you take your regular grid off and go down to your GX ( grill extender) which sits right on top of your fire box which puts you 2 to 3 inches from your hot lump. Don't close the lid and leave your bottom vent wide open. Sear the meat for about 3 minutes per side. You end up with a dark mahogany surface and the meat will be pink bumper to bumper... Like they do in the real expensive Steakhouse's. They never give you steaks with sear marks at those high end places. That's is dome at low end steak houses that sell you a lower grade of meat and try to make it look good. The GX is only $25 by the way. It takes much less time to heat the BGE up.... Than it does to cool it off.
    I really do love this forum, this is a great idea.  I will try this next time I do steaks!!!
    Firing up the BGE in Covington, GA

  • MillsyMillsy Posts: 104
    The steaks look really good.I too do the reverse sear .I love the new wood you used for the shevles too.Could you show us a picture of them too please
  • Millsy said:
    The steaks look really good.I too do the reverse sear .I love the new wood you used for the shevles too.Could you show us a picture of them too please
    Those are the the newer mates BGE are using, so much nicer than the cheesy old ones, my deck upstairs is to small for a table so I went with the mates.image
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  • daffy1909daffy1909 Posts: 432
    i like the reverse sear as well, but i do like the looks of the cross hatching!! a little bit of a perfectionist i geuss! :D
  • HogHeavenHogHeaven Posts: 243
    Jim... To answer your question about how long does it take to get from 300 to 600 degrees let me say this. When you open the lid to take out your regular grid so as to drop your meat down to the top of the fire box, with the bottom vent wide open, you are giving your lump all of the oxygen it can handle and the fire will temp will increase quickly. However... Once you drop your meat down to where it is 2" from the hot coal it will sear as soon as you get it down there. Especially if you put some beef love on it before you put it back on. For those of you that don't know what beef love is... It rendered fat from the trimmings of all of your various meats that you cook. Save it instead of throwing it away when you trim a pork butt or shoulder or when you trim a ribeye before putting it on the Egg. When my meat reaches that 115 degrees on the regular grid I take the meat off and set it on a plate next to my BGE. I take out my 18" grid and of course i didn't have the plate setter in at all and my GX grill extender was put in place right on top of the fire box before i started the cook. Before I put the meat back on I blot it with paper towels to get rid of any moisture it has rendered so far. You don't want to steam it, young ant to sear it. After I blot it I paint the side that I am going to sear first with beef love. I put it down on the small grid to sear and just before I turn the meat to do the other side, I paint it with beef love. Once I've turned the meat and the newly sear side is up... That's when I add my fresh ground pepper. Any pepper you had put on prior to that hot sear will have been burned off. I never pepper my steaks until that point in the cook. Just so you all know I didn't invent all of this technic. I learned it from Meathead. Meathead owns and operates the best BBQ website on the net in my humble opinion. He learned about "Beef Love" from a famous Steakhouse owner in Chicago and published for us all to use and enjoy. Here taught me about the reverse sear and stated the scientific facts as to why this is the superior way to cook meat. He himself is a great chef and has taught cooking at Cordon Bleu. He is a wine critic that publishes many articles about wine. He has facts about when to brine and when not to brine and how long to brine. He has facts about how to mix your brine and exactly how much salt is the proper amount. He teaches you how to make any kind of BBQ sauce, rub or marinade you want. After almost 50 years of grilling and smoking meat for fun and entertainment... I have become a much better backyard chef by far by carefully studying and reading his published information. Do yourself a favor and check his website out.
  • HogHeavenHogHeaven Posts: 243
    I didn't give you the name of Meathead's website... Sorry. It is Amazingribs.com
  • JayHawkEyeJayHawkEye Posts: 170
    Amazingribs.com is an excellent site. Gives great "why" to bbq questions.
    "Take yourself lightly, but what you do seriously." - M. Martin
    XL BGE - Johnston, IA
  • ddeggerddegger Posts: 244
    Nice cook. Like @hogHeaven says, try a reverse, it is much easier on the egg. For a small reverse, one or two steaks, I set mine up with the CI grid on the fire ring, half moon/pizza stone cut in half on the CI grid and a raised grid for the low temp cook. 
    Once the IT is 115, off comes the steak (foiled) outcomes the grid extender, open the vents and within minutes I'm set to sear on the CI grid. On my cooks, the reverse is done in 30-45 seconds a side.  

    Another advantage is SWMBO likes her steak ruined, so it goes on about 5-10 minutes before mine. After the reverse sear, my internal is 130 or so. her's is over 160 - yet the outside of her steak looks just like mine, it is brown, but not burned. 

    Hey @skiddy - love that grill extender! Totally different but looks much better than mine. What brand is it/where might I find one? Thanks!
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