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Slow Smoked New York Strips

sprintersprinter Posts: 1,188
edited 9:16AM in EggHead Forum
There are always posts about hot searing steaks and the different methods associated with doing that, not many people do slow smoked steaks so I thought I'd post what I did this weekend. I had some strips marinating in olive oil and salt and pepper for about 2 days that I had planned to cook on the egg this weekend anyway and I fugured I would slow smoke them rather than cook them hot.[p]I had just finished cooking a butt on the egg and it was percolating nicely at about 260. The butt came off and I put the steaks on, indirect. The strips were 1 1/2 inch thick and they took about an hour to come up to about 120. When they were at 120 I removed the indirect stuff and put them back on the grate for about 4 monutes a side to get a quick crust on them.[p]I still like quick seared steaks but for a steak with a LOT of smokey flavor, these are just the ticket. Maybe something to try if you are looking for a little variation on how to cook steaks.[p]Troy


  • Car Wash MikeCar Wash Mike Posts: 11,244
    Did you leave those uncovered? I have been doing that lately with really great results. I had a slow smoked sirloin steak along time ago. It was pretty good for restaurant.[p]Mike

  • sprintersprinter Posts: 1,188
    Car Wash Mike,[p]Uncovered? Egg was closed, steaks on the grate, just like smoking a butt or brisket. Sorry if I dont understand the question. They were very enjoyable and I definitely plan on doing it again, just some variation in the way the steaks get cooked is nice.[p]Troy
  • BigTBigT Posts: 385
    sprinter,[p]The last great restaurant steak I had that was not an aged piece of Prime beef was a smoked London Broil.[p]I'll have to try that at home sometime.
  • DarnocDarnoc Posts: 2,661
    If you stop and think about that,when you go to a bull roast how good is that 40lb hunk of meat that is over the coals all day?Worth dying for.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Uncovered in the fridge in the EVOO/salt and pepper. Dry aging kind of.[p]Mike

  • sprintersprinter Posts: 1,188
    Car Wash Mike,[p]Ah, got it.[p]Nope, they were sealed up in a plastic bag. I do that to almost all the steaks I cook, I think it tenderized them a bit and lets the salt and pepper flavor go deeper into the steak. Lots of discussion on this topic several years ago on this board, got quite interesting. I like the method so I stick with it.[p]I have dry aged some steaks with great results also. I have a spare fridge in the basement that gets used for that. Typically about 8-10 days on a 1 3/4 inch steak, changing the towel they are on for the first couple days then I just let them sit on the drying rack I put them on. Lets the air get all around them.[p]Troy
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