Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Espresso Steaks

Second time around with this process, worked great and love it.  Will apologize in advance for no pics, I suck at photog and it wouldn't do food justice.  Picked up some espresso infused balsamic vinegar from a place locally.  I use the reverse sear technique and do nothing different, except right before putting steaks back on for sear, brush one side down with the espresso balsamic.  Put steaks back on, brushed side up and sear as normal.  The balsamic imparts a subtle espresso depth but then also caramelizes a little with a slightly surprise sweet kick.  I'm a steak purist, salt only seared, etc and love this method.  Just a little different flavor profile for a change up.  Really pulls some of the more subtle tones of some good bold red wines out.
Large Egg October 2011
MiniMax December 2014


  • jlsmjlsm Posts: 843
    Wow. That sounds great. Unfortunately, I've never seen expresso balsamic, but I haven't been looking, either. I will now. 
    Owner of a large and a beloved mini in Philadelphia
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