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New Cast Iron Grid

impag10impag10 Posts: 58
edited November -1 in EggHead Forum
Any tips or secrets to cooking steak on it?

Comments

  • ResQueResQue Posts: 1,045
    Hot and fast!

    No secrets...if you have cooked steaks on a regular grid, keep doing the same thing.
  • HossHoss Posts: 14,587
    There should be a flat side and a pointy side.Use the pointy side for steak and things you flip with tongs and the flat side for burgers and things you flip with a spatcula.The flat side of the bars make it way easier to slide a spatula under whatever you are cooking.
  • Are you using a spider or is it at normal height? If it is down in the lump get long tongs or some welding gloves so you don't burn yourself.

    Also flip the steak to a hot/unused part of the grid if possible. Figure out a cycle where the spot you start gets hot enough by the time you need it when you flip or make a quarter turn for those grill marks.
  • smbishopsmbishop Posts: 1,010
    Well, I just bought one today. Heated it in the oven to 200 degrees and cured it with olive oil (per the dealer). Then grilled some t-bone/porterhouse (pointy side up) using the TRex's Strip Steak Method. Best steak I have ever cooked.

    With anything cast iron, you need to cure it with some kind of oil after cleaning and before cooking...
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • Carolina QCarolina Q Posts: 6,864
    smbishop wrote:
    With anything cast iron, you need to cure it with some kind of oil after cleaning and before cooking...

    No you don't. I have been using mine at least 3-4 times a week since August '09. Haven't cleaned or oiled it even once. I brush the heavy crusted on stuff off once in a while, but that's it. Usually don't even bother with that. No rust, no stick, no problem.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • smbishopsmbishop Posts: 1,010
    Well, that is good to know! Thanks!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • Carolina QCarolina Q Posts: 6,864
    See my pic in the Rutland Gasket thread. Pretty much what my CI grid always looks like.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • smbishopsmbishop Posts: 1,010
    I will, I appreciate the info. Love this forum!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • GandolfGandolf Posts: 878
    Michael, has yours cracked yet? Was doing a steak a few weeks ago and heard a loud "pop" coming from the egg. One of the cross pieces had cracked. It has now fallen out and the grid looks like a two year old kid with missing teeth :laugh:
  • Carolina QCarolina Q Posts: 6,864
    Yep, two of 'em. First one lost a chunk, second one just cracked in one spot around the rim so at a glance, it looks whole. I can see the crack, but no pieces fell off. Apparently that provided enough stress relief so it has been fine for quite a while. Both were replaced under warranty. The third one is still in it's plastic bag, but I imagine it will crack within the first couple of weeks. The others did.

    Unless... wonder if cutting a notch or two around the rim of a new one would prevent this. Both of mine cracked there, not in the middle. Has anyone done that? Did it work?
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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