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Wish to have crust on Sear

KyleKyle Posts: 156
edited 10:49PM in EggHead Forum
I just got my new BGE and tried my first run last night. (1" T-Bones)
I followed a suggestion of 700 degrees and 2 1/2 minute sear on each side and 3 minute cook without the second turn.[p]The T-Bones were great quality and turned out near very good, but I like a bit of crust on the surface of steaks.[p]I am wondering if the fact of retaining juices by the BGE will make achieving a crust on searing difficult.[p]


  • TRexTRex Posts: 2,714
    Kyle,[p]If you want significant crust, you might want to try putting a coat of mustard on the steaks (don't worry, they won't taste like mustard), and/or searing them in a cast iron skillet that you have brought up to temp with the Egg. The best crust I ever got on a steak was using a cast iron pan sitting on the cooking grid which was sitting on the top of the firebox (firering removed).[p]Good luck and welcome![p]Check out this method of cooking steaks:
    [ul][li]The day I got bored and wrote a lot about cooking steak[/ul]
  • KennyGKennyG Posts: 949
    <p />Kyle,[p]I concur on the desired "crust". Don't be afraid to push your Egg a little harder and sear at 800° and maybe a little longer than 2.5 minutes per side. I've done steaks well in excess of 1000°[p]I'd also suggest 1.25 to 1.50" thickness to ensure that the hotter sear doesn't overcook the inside beyond your preference.[p]Just experiment and enjoy. The fun is just beginning![p]K~G

  • KyleKyle Posts: 156
    Thank you for your help. I will try your suggestions with my next steak run.[p]I appreciate the link too.[p]Kyle

  • KyleKyle Posts: 156
    KennyG,[p]I truly appreciate your help. The picture is beautiful and certainly displays what I am referring to.[p]I will follow your suggestions for sure.[p]Kyle

  • SpinSpin Posts: 1,375
    Kyle,[p]If you didn't want to go the mustard route, drying the meat with paper towels just prior to cooking helps promote a better crust.[p]Congrats on the new egg.[p]Spin
  • Nature BoyNature Boy Posts: 8,417
    So nice to see you again. We missed you all at the fest.
    Any chance for Atlanta?[p]Hope you, Sue, and all the Spins are well.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SpinSpin Posts: 1,375
    Nature Boy,[p]We hated to miss the Eggfest, but are looking forward to attending Eggtoberfest.[p]Spin
  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]Are you planning on Atlanta? I'm thinking about it, but need one or two more excuses to get it firmly into my plans.[p]Heeeeeeeeeeeeeee,
  • Nature BoyNature Boy Posts: 8,417
    It is written in on my calendar with INK PEN! As opposed to punsil.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Hello KennyG and all,[p]Excuse me for my ingnorance but I have only ever grilled steaks in the open. When searing at these high temp is it with the dome up or down?[p]Cheers,

  • KennyGKennyG Posts: 949
    KindaIgnorant,[p]With few exceptions, most high temp cooking is done with the dome closed. The chimney effect this provides is part of the reason these high temperatures can be achieved.[p]K~G

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