First Egg coming this weekend...conflicted with first cook

rmercier

So, my egg was supposed to arrive last weekend, but it looks like it will now be by this weekend. I have a dry aged prime ribeye that I am desperate to cook on the egg, but I am stressed about using the egg at searing temps due to the warning about breaking in the egg to cure the gasket adhesive. I can't get the plate setter until next week so i'm reluctant to do a low and slow cook for my first cook and, truth be told, really want to cook this ribeye this weekend.

So, I'm thinking about searing on a pan first and then slapping it onto the egg at about 400. I guess my real question is, when searing on the pan, should lightly coating the steak with olive oil and then salting and peppering the steak be enough? I shouldn't oil the pan itself since searing temps will break down the oil anyway, correct?

fishlessman

was me, i would contact rrp on this forum and order the rutland gasket for when it fails anyways. i honestly believe bge started the breakin policy to stop all the calls about breaking in the egg the origional gasket is going to fail anyways when you start doing high heat cooks

Panathinaikos55

I was in the same position as you last weekend.  I ended up doing a low & slow cook.  

I bought a 2nd grate from Home Depot ($10) that I held up with empty beer cans.  I placed a water pan on the lower grate, and pork butts on the new upper rack.  My plate setter will be in this week.

Grillin_beers

I think your plan would work fine. Another option would be to reverse seat your steaks.  You could put them on the egg at 250 and cook to 108 internal.  Then put them on a screaming hot skillet with some butter to sear it for 30 seconds a side.  Either way I don't think you can go wrong!  Welcome to the obsession man! 

midwestsmoker

I know this doesn't answer your direct question but there are several ways to egg a steak. Any way you do it is the best way. I personally don't sear at high temps, actually I guess I don't sear at all. 98% of the time I egg @ 400° or below. Egg that thing between 350° & 400° and enjoy your first eggsperience. Just my opinion.

Griffin

For your first cook, I'd save the steak and cook something cheap and forgiving like chicken. Focus on learning how to light you egg, get it up to temp and maintaining that temp. See how it works and how to adjust it. The last thing you want to do is ruin a good cut of meat because you didn't know how to work your Egg. But that just my $0.02, for whatever its worth.

rmercier

Pan, I was actually considering this option myself. Thanks to the other suggestions as well. I'll either do the reverse sear or just grill as mid suggested.

I'll post my egg porn later.

GATraveller

Chicken parts is a good first cook that'll please and impress. 

fishlessman

rmercier said:

Pan, I was actually considering this option myself. Thanks to the other suggestions as well. I'll either do the reverse sear or just grill as mid suggested.

I'll post my egg porn later.

if you can come up with a small grid that fits down low in the firebox it will sear better at lower dome temps. those aged ribeyes cook fast compared to unaged ones, be prepred for that, sometimes a sear is all thats needed with those

robnybbq

Griffin said:

For your first cook, I'd save the steak and cook something cheap and forgiving like chicken. Focus on learning how to light you egg, get it up to temp and maintaining that temp. See how it works and how to adjust it. The last thing you want to do is ruin a good cut of meat because you didn't know how to work your Egg. But that just my $0.02, for whatever its worth.

This.


Also dont worry about the gasket - it's going to fail regardless.

I have not had a gasket on my Egg in over 2 years.  No problem with temp control.  If I did replace the gasket I would go with a Rutland from RRP as others have mentioned.

rmercier

Thanks all for the comments. The wife is going out of town this weekend, so it will be just me and the egg (get your minds out of the gutter) so I'm not trying to impress anybody but myself. I was thinking about burning just some lump the first time to get familiar with temp control and then cooking the steak. I know no matter what ends up happening, it will be delicious. And thanks for that tip about cooking dry aged beef.