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Eggin a Steak...

transversaltransversal Posts: 719
edited November -1 in EggHead Forum
Been gettin lucky with Friday night steak adventures. So, this week, tried a prime strip and I think I'm gettin the hang of the Egg. Pics are a little "iffy" and fresh off the fone camera, so please keep a sense of humor.

In the raw......
IMG-20110728-00047.jpg

Seared 3-4 mins. a side on the CGS Spider and CIG. Then raised on the AR to finish up and get pulled at 135*.
IMG-20110729-00050.jpg

Then the finished product.....
IMG-20110729-00051.jpg

The steak was killer, and with a creole tomatoe salad, a meal fit for a king. Thanks for looking.
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Comments

  • Spring HenSpring Hen Posts: 1,475
    Looks great but the mention of creole tomatoes has my mouth watering. Dang, I miss those things.
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  • HossHoss Posts: 14,587
    TASTEE lookin steak! Tell me more about the CREOLE mater salid. :huh:
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  • That is a good looking steak.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • 2Fategghead2Fategghead Posts: 9,623
    Nicely done Jack. :P

    I grilled 4 cheap strip steaks tonight. The steaks had the grain going the wrong way but, I didn't care. The flavor was awesome and I cut them the long way. Needless to say we ate good with lots of fresh home grown tomato's...
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  • BobSBobS Posts: 2,485
    Thanks for sharing. What are creole tomatoes?
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  • transversaltransversal Posts: 719
    Judy, they're runnin good, too.
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  • tacodawgtacodawg Posts: 335
    That's not a steak that's half a cow. Looks great just the way I like. Steak is on the list of cooks. Maybe a trip to Costco is in order. Thanks for sharing. Pulling some pork chops off now. Looks really good.
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  • Austin  EggheadAustin Egghead Posts: 3,271
    Nice looking steak. I like #2 picture
    Eggin in SW "Keep it Weird" TX
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  • GriffinGriffin Posts: 6,697
    Looks great from where I'm sitting. Got a recipe for them maters?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • transversaltransversal Posts: 719
    Hoss, they are good......the one I had tonight was a killer. I lik'em with some iceberg lettuce, sliced cucumber and some asparagus......I spoon on just a tad of olive salad and dress it with some EVOO and a balsamic raspberry vinegar. Sea salt & ground cracked pepper .........into the fridge for a good 30 minutes or so for chilling.......that's it, friend. Hope all is well with you podner. ;)
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  • Lookin Good n Juicy Jack ! I like th epics think they are fine..

    How bout for a side dish some mud bugs (Crawfish) on there...Would be good in a cast iron skillet with some butter and loads of cracked pepper like Mrs B's BBq shrimp down in N.O.


    Matt
    www.finandflame.com

    www.oldfishinglure.com
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  • transversaltransversal Posts: 719
    Bob, they are grown in southern Louisiana in a very limited area.....they are large in size and have a very distinctive suculent flavor. They are often weird looking.......that is, irregular in shape and formation. But they are so good, you can eat'em like a piece'a fruit. Their season is very brief. Locals love them.
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  • HossHoss Posts: 14,587
    THANKS! :) Is it an olive salad like on a Muffeletta? :huh: Guess we would call it a tapenade?
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  • transversaltransversal Posts: 719
    Friday night is when I usually "reward" myself. Usually a nice steak.......that and a nice chilled salad makes me real content.
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  • transversaltransversal Posts: 719
    Thanks, Joan.....and I didn't even need to run over it with the truck!!
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  • Clay QClay Q Posts: 4,418
    It sure does look like a killer! Awesome Prime steak and that second pic says a lot right there. ;) New York strip, my favorite.
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  • transversaltransversal Posts: 719
    Oh yeah......I could do that, too, Lure. Crawfish anyway........my bride does'em for me in an etouffee. That is killer....but I'll eat those suckers anyway and any time I can get'em. My bride is a killer cook....she learned from my mother....and she was a killer cook. I just fool around the grill, but love every minute of it.
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  • transversaltransversal Posts: 719
    Clay, I tell ya......it's a toss up for me between a strip and a rib eye, and I swear I've had tri-tips that sometimes top'em all. But, it doesn't have to be fancy dancy to be good on the Egg. The Egg makes me look good most of the time. :)
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  • transversaltransversal Posts: 719
    Well, I put a little olive salad (just like what goes on a muffaletta) on my salad to give it some crunch.....and I like the taste of good olive salad. It just sets off the tomatoes. Many, however, just eat the creole tomatoes chilled, sliced and dressed with oil & vinegar.
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  • transversaltransversal Posts: 719
    Thanks, 2fat......got lucky again this week.
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  • Yes sir I love them bugs too! Never had them on the egg though, gonna have to try it. When I lived in Dallas we would order them in em in fresh they would bring them in on friday night via truck from LA..Do up the sausages and chicken on the egg for the wives n kids and we would toss a sac in for like 6 guys and eat like kings and watch some hockey. The fun was finding the stray live one at the end of the night walking around the deck, dogs usually would have it rounded up.
    www.finandflame.com

    www.oldfishinglure.com
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  • transversaltransversal Posts: 719
    Jason, some folks eat'em like you eat an apple. You can stuff'em with shrimp or shrimp & crab meat. Oil & Vinegar on some tomatoe slices with a thick slice of buffalo motzarella.....endless ways to eat'em.......
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  • HossHoss Posts: 14,587
    GOTCHA. Thanks.
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    That is a sweet looking hunk o' cow!

    Your phone's pics look better than mine. No matter what white balance setting I try, the pictures on the grill always are either green or washed out. I think the HTC must use some kind of system that the heat of the grill throws off.

    Have you tried reverse searing? I didn't think it would make such a difference but man, I love a reverse seared steak these days.
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  • transversaltransversal Posts: 719
    Don't think I'd try'em on an Egg.......but then again, in a CI pot, I guess you could smother'em.
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  • transversaltransversal Posts: 719
    You behavin yourself, Hoss?
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  • transversaltransversal Posts: 719
    I have not.........but I'm not opposed to givin it a try.
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  • Great looking steak - looks like Dizzy Pig Cowlick on them... or did you season yourself!!
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  • HossHoss Posts: 14,587
    Yeah,I got to tonite.Farmers Market at 6 AM.I may act a fool tomorrow nite though! :laugh: ;)
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  • Austin  EggheadAustin Egghead Posts: 3,271
    Creole tomatos and strawberry beer, so southern Louisiana and oh so good. :laugh:
    Eggin in SW "Keep it Weird" TX
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