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HOW TO GET GREAT BARK ON STAKE.

edited 4:24PM in EggHead Forum
No I'm not talking about my dogs barking. My nagging questing I have tried to answer, WHAT IS THE BEST WAY TO GET GRATE BARK ON STEAK. Maybe bark is not the right work but you know what I'm talking about. I have had a large egg for over a year. I start my steak cooks by getting a dome temp up to 650 to 700.
I always let the steak cook longer that it list but the thing comes out nice and juicy just not with the caramelized outer coating.
Please help I can’t take it anymore

Comments

  • mollysharkmollyshark Posts: 1,519
    Diesel One,[p]I think you're talking about a crust, not really a bark. Bark is much thicker like on a brisket. You're doing the right thing temperature-wise, but you need a rub. Here's an easy one. Smear the steak with plain old mustard. Sprinkle it pretty well with some ground pepper and kosher salt. You can toss in a tiny bit of turbinado sugar. Do this on both sides. Cook over pretty high heat..nothing under 600 and 700-800 is better. Do it about 1-1/2 mins per side. That should give you your crust right there. Finish it off as you normally do. Another sure fire crust is a product called Char Crust. You smear that on after a quick spray of oil and you will definitely get a crust. Most of the Dizzy Pigs will give you a crust also from the sugar content.[p]Lemme know howsit goes.[p]mShark
  • AZRPAZRP Posts: 10,116
    Diesel One,
    I put on a fairly heavy coating of kosher salt while the steak is coming to room temp. This brings up some moisture that makes a nice crust when seared at a high temp. -RP

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Diesel One,
    There was a time around here where we covered them in mustard. Also, there is a product called Char Crust that is pretty good.[p]Mike

  • The Naked WhizThe Naked Whiz Posts: 7,780
    AZRP,
    I think I read that the salt also draws proteins to the surfact. That has to be a good thing! :-)[p]TNW

    The Naked Whiz
  • AZRPAZRP Posts: 10,116
    The Naked Whiz,
    You would think that the finished product would be salty, but its not. -RP

  • mollysharkmollyshark Posts: 1,519
    AZRP,[p]It's not IF the searing temp is high enough to crust it. Otherwise it is horrific! Been there![p]mShark
  • thirdeyethirdeye Posts: 7,428
    beb5b86b.jpg
    <p />Diesel One,[p]I'm glad to see a couple of references to Char Crust. I thought folks might have outgrown it. LOL My favorite is Roto, by the way.[p]That caramelized outer coating you are looking for comes from the natural proteins and sugars that come out of the meat when cooking. Named after ol' Doc Maillard it's called a reaction. Certain rubs and such can help it out. A mixture of corn syrup, butter and broth (proteins and sugars) slathered on the surface will also help with the reaction and will anchor your rub.[p]Keep a sharp eye on your steaks if you try this out at the temperatures that you are cooking at because of all the sugars. It can get out of hand quickly.[p]~thirdeye~[p]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • WessBWessB Posts: 6,937
    flip2.jpg
    <p />Diesel One,
    All you need to do is buy a "small" egg...it aint what you put on the steak..it`s what ya put the steak on....LOL....closer to the coals is where the magic happens[p]Wess

  • Diesel One, Thank you one and all for you input please keep your ideas coming. I will try them all. When you are doing that I will learn how to spell "Steak" as the wood stake is going down very hard. Opps I need more BBQ sauce.

  • Diesel One,[p]
    The best and most consistent crust I've gotten on steak is with CharCrust. I haven't tried all the flvors but that original roto rub flavoris awesome.[p]Yum me![p]TUS

  • WessB,What up with your gasket? It look nothing like the one that comes on the BGE

  • WessBWessB Posts: 6,937
    Diesel One
    One word...Rutland.....nuff said[p]Wess

  • BluesnBBQBluesnBBQ Posts: 615
    I've found that the best way to get a great sear is to use a cast iron skillet on the Egg. I cook steaks at 500-600 4 minutes per side. They always come out tasty and perfectly medium rare. I doubted using cast iron in the Egg until I tried it. Now it's my favorite high temp cook method.
  • tjvtjv Posts: 3,642
    blackenedsteakflipped.jpg
    <p />BluesnBBQ, I'm with you on pan searing, blackening, for char.....
    panblackenedsteak.jpg[p]

    www.ceramicgrillstore.com ACGP, Inc.
  • MemphisMemphis Posts: 144
    Diesel One, About a year ago someone posted a coffee rub for pork tenderloin. I took that recipe and tweaked it for beef. With a hot fire and the coffee really adds the best chared flavor I've ever had !! Coffee really adds agreat "crust". (unfortunately I lost my notes and will have to experiment all over again)

  • WessBWessB Posts: 6,937
    Memphis,
    that would have been QBabe...her coffee crusted pork tenderloin has become quite the rave..[p]Wess

  • MemphisMemphis Posts: 144
    WessB, Try it on beef - I think it is much better !!!

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