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

Ned help grilling the perfect steak.

pipedreampipedream Posts: 58
edited November -1 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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