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Very very thin steak idea/question

gdenbygdenby Posts: 5,196
edited 7:02AM in EggHead Forum
Hi all,

I bought some beef bacon from a local butcher/smokehouse. It was not so good. I suspect it was thin smoked slices from near the brisket. But it got me thinking.

When a steak gets T-Rexxed, just the outer 1/8 inch gets crisped. Had anyone tried slicing a good steak, rib-eye, etc, really thin, and then searing for a few seconds? Not as thin as a "sandwich" steak, but like a really thick bacon. Seems like it might turn into a light, crisp bit of tastey.

But before I start cutting apart some nice steaks, and ruining them for regular cooks, I thought I'd ask if anyone had tried something like this.

Comments

  • "Beef bacon". I would call that beef jerky. No I haven't. I grill my steaks, slice thin. Wok with green peppers and onions for sammies.
    001-1.jpg
    005-1.jpg

    Mike
  • Big'unBig'un Posts: 5,909
    I did that very thing with dry parts of the aged steak 2 nights ago. It was good but really chewy. The boys called it "steak Jerky". :laugh:
  • gdenby,

    IMHO beef fat doesn't taste as good as pork fat. I have been simmering flank steak in water til tender, shredding it and searing it on a CI grid lately. I use it in burritos and enchiladas. Is that sort of the flavour/texture you are thinking of?

    Steve

    Steve 

    Caledon, ON

     

  • gdenbygdenby Posts: 5,196
    Its hard to tell from the pics. It seems like you have a seared steak which is sliced thin. And then in the sandwiches, the steak looks cooked thru,

    After the first sear, do you then give the steaks another bit of fire?
  • gdenbygdenby Posts: 5,196
    I'd expect that the dry parts would end up a little jerky like, even without cooking. :side: But what I wonder is what would just a thin slice from the rest be like, once it was seared.

    ? Essence of aged steak ?
  • It is, I finished in the wok with the peppers and onions. Still very tender if sliced correctly.

    Mike
  • gdenbygdenby Posts: 5,196
    I'm thinking that a really well marbled piece of tender beef might cook up fast, and remain tender, and have huge flavor. I thought about using flank or skirt steak, as that is often cooked hot and fast. But it seems your experience is similar to mine. They can be pretty tough if not softened by braising.

    What I fear is that a thin slice of rib eye would turn out just as charcoal.

    How long do you sear on the CI grid?
  • gdenbygdenby Posts: 5,196
    Thanks. That helps. You avoid an extreme heat on the thin portions.

    Still, I may sacrifice a few slices to lava temps. Fingers crossed.
  • Not neccessarily. If you sliced them thin and hot tubbed them and cooked them at lava temp, they might be ok. I agree with Mike...you would need a heat barrier, wok or CI pan.

    Steve

    Steve 

    Caledon, ON

     

  • gdenbygdenby Posts: 5,196
    I've got a CI pan,and it seems that would help insure an edible result. So I'll try that, and then plop down a few pieces direct after.

    I have a big rib cook on Saturday, but will post results with this experiment when I can. Thanx
  • fishlessmanfishlessman Posts: 19,279
    how thin, ive done chinese terryaki steaks about 3/16 from ribeye, nature boys bulgoki recipe with thin sliced ribeye in a wok, this was from an eyeround and was pretty good, everything ive done was marinated
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=390054&catid=1
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