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Searing Steaks

RayRay Posts: 59
edited 11:26AM in EggHead Forum
I'm a new BGE user. What is the best way to sear a steak on the BGE?
I would like to end up with them at a medium.


  • Nature BoyNature Boy Posts: 8,419
    <p />Ray,
    I like them seared at 700-750, 3 minutes a side (rotated after 90 seconds if you want it to be purty). Then dwell (with vents closed) for 5-8 more minutes. These were on the medium side of medium-rare, and were dwelled 5 minutes.[p]I tried them yesterday at 500 and they were good, but not great. [p]Good.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Ray, By the way, for an additional taste treat, press a nice coating of cracked pepper into the steaks, and put them in the freexer for an hour. Get a low/slow fire going, and put on a couple of chunks of wood (oak or mesquite is awesome).[p]Smoke the partialy frozen steak at 180-200 max until thawed. Remove and bring egg to 700, then sear and dwell as normally. Adds a nice little smoky edge to it.[p]Enjoy!!

  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]I know I say this every time, but I really love that picture! There was one posted the other day from a cook on the mini that was pretty darn nice, too. I think Tim M posted one a day or so later that also looked ridiculously good.[p]OK...that's it...steak for me tomorrow...[p]Cornfed
  • SpinSpin Posts: 1,375
    Ray,[p]Steak cooking involves searing both sides and then allowing the meal to cook to the desired doneness. All cooking is done with the dome closed, opening once to flip the meat. Cooking temperature is 650-750F. Cook 3 minutes on one side, flip and cook the other side 3 minutes. Then place the top ceramic cap on and close the bottom vent for the dwell time.[p]Cook timing varies with the thickness of the steak and dwell time is where this adjustment is made. A 1.25" thick cut should run a 3 minute sear and 5 minutes dwell for a nice medium. A 3/4" cut will run a 3 minute sear and a 1 minute dwell. [p]Two points need to be understood with this cook. The first is that your Egg must be hot. Allow enough time for it to heat thoroughly, you will know you're there when you have to control the airflow to hold the temp down. Adding a bunch of cool meat can drop the dome temp if not heated enough and the cooking temp will suffer. Second, be careful when opening your Egg to remove the finished steaks. It has been closed up and contains gases that need to be vented off before opening the dome. Pop the top cap and then open the bottom vent wide. Wait a couple of seconds and then crack the dome. If no smoke wisps out the opening then get your meal.[p]Enjoy.

  • g-og-o Posts: 39
    NB, Way to go!! Now that's a TIP. Sounds wonderful. Thanks much. Steaks for everybody.

  • Tim MTim M Posts: 2,410
    Yep it does. This is the method for those who like a slight extra smoke flavor - kinda like licking a burnt tree. If you like BIG smoke flavor - this sure works!
    :-)[p]NB, you should have little labels for smoke density - like the peppers on Chinese menus for hotness. I would give it 3 smoke rings, maybe 4.[p]Tim[p]

  • Nature BoyNature Boy Posts: 8,419
    Tim M,
    Licking a burnt tree!! Well, the ones I did when you came up were a little bit much. I smoked those over real heavy mesquite for about 45 minutes. It was overkill! [p]One wood chunk, and 15-30 minutes of moderate smoke is enough to give you good smoke flavor without feeling like you are lickin them burnt trees!![p]Cheers.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Tim MTim M Posts: 2,410
    Nature Boy,
    Just teasing - you know. I thought you were passing along that recipe you did for me. It was a bit smokey - some would love it but it was not may taste. Maybe licking burnt tree was not correct - going in a freshly burnt building has the same taste.[p]Tim

  • TractorTractor Posts: 287
    Nature Boy,
    Those pics have me droolin for steak and it's only 7:30am! I'm gonna try that freeze&smoke technique soon. Sounds Great![p]Tractor

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