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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

Pittsburgh steak

edited November -1 in EggHead Forum
This is one of my Big Green egg cook book. Ate one in Boston last year but can't find recipe for it.

Comments

  • KennyGKennyG Posts: 949
    barry wood,[p]If you define it as a bleeding rare CHARRED steak, you have the right cooker. You'll need to run in excess of 1000* and have meat at least 1.5 inches thick. If we are on the same page so far, 2-3 minutes per side and NO dwell will do it. These are a favorite here.[p]K~G

  • Tim MTim M Posts: 2,410
    steak2.jpg
    <p />barry wood,[p]I like my steaks Pittsburged and I like them pink in the middle but not blood red raw. I do filet mignon almost 99% so fattier cuts might take less time. Mine are also 2" thick and anything under 1" will never make it since the center will cook too fast.[p]I get my small Egg upto 600-700 deg and sear until done. No Dwell just sear. I usually do something like 5-4-1-1 or something like that. It's black outside and very pink inside. Times are too short to measure but a good quick reading thermometer is important to avoid guessing. If you're using a med or large Egg, then 700-800 deg would work best (or hotter if you care to). [p]After the first couple flips I take a reading on a steak to check for doneness (as in the picture).[p]Tim
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