Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Ned help grilling the perfect steak.

pipedreampipedream Posts: 58
edited 2:26AM in EggHead Forum
Just wondering what temp, method, etc. that you guys use for grilling thick cut steaks (ribeyes, filet mignons). I had two really nice 2 inch thick filet mignons and I cooked them 5 minutes per side at 600 and they were well done! I like my steak medium rare though! So last night I grilled two 1.5 inch thick ribeyes at 600 for 4 minutes per side, let them rest about 2 minutes, and they were TOO DONE also. Help a new guy out! Thanks
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