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First time grilling \"good quality\" steak

ZymeZyme Posts: 180
edited 9:15PM in EggHead Forum
There's a great market here in San Diego called Siesel's. The beef is outstanding. I bought a Delmonico. This was the first time I made something this thick (about 1.75") I highly recommend this place. They also run Iowa Meats here in town. There's no doubt that the quality of the meat you start with makes a big difference in what you cook.

I took the steak out of the fridge, coated in EVOO, rubbed with Dizzy Pig Cow Lick. Then hot tubbed it at 100F for about an hour. The egg was lit in 4 places.

Seared each side at 650F dome for one minute. Then shut all the vents and closed the door for 2 and a half minutes. (the wife and I like it pretty rare.)

Ahhhh so good! As always, thanks for all the tips and advice--best forum ever.

Ready to grill
one minute on one side. (LBGE with 18"CI grill)
one minute on the other side
served with sweet potato salad (see recipe in NY Times)


  • HossHoss Posts: 14,600
    Absolutely BEAUTIFUL!!!I could not agree more.The quality you start with makes a huge difference! B)
  • cookn bikercookn biker Posts: 13,407
    Oh Zyme, you done a good job there!! That last pic is very great!! Thanks!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • NoVA BillNoVA Bill Posts: 3,005
    Now that's a good look plate of food. Thanks for sharing! Steak looks like sashime well almost.
  • What a great lookin steak, you gotta
    love quality meat! B)
  • Cooked to perfection. Good job on those nice chunks. Cow Lick is the best.
  • ZymeZyme Posts: 180
    So true! If we cook these for friends, they'll have to go a little longer ;)
  • rsmdalersmdale Posts: 2,472
    I will give them a try,I'm just up the freeway from you.


  • BENTEBENTE Posts: 8,337
    good looking stuff!!! ;)

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • bullbull Posts: 64
    Can you please explain hotubbing to me?

    Thanks in advance,

  • ZymeZyme Posts: 180
    Sure (but it's not my method/idea--I can't remember who came up with it! hopefully someone can give them the credit where my memory fails me.)

    Anyway, the steak is kept in a ziploc bag and submerged in a small tub of 100 F water. How long you keep it there depends on the thickness or size of the piece. I typically change out the water to keep it at 100 without going higher. The point is to get it warmer than ambient. That way after you sear it, you only have to cook a little while longer to get it rare, but no longer cold. You don't want it to get too high or you might boil it! ;)
  • BobSBobS Posts: 2,485
    Great looking steak with fantastic grill marks.
  • Very nice Steak looks great
  • Great looking plate of food. I think I need a new camera.

    Lazydog B)
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