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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Steak & Eggs(BGE)

JimccoJimcco Posts: 11
edited September 2011 in EggHead Forum

Using a large for 8-9 years and have never gotten a good steak to come out the way I wanted- Generally too dry. So determined to try something different.

I have a 13in cast iron skillet and by grinding off the out board eye it will fit in the large.

So started with 1" T bones and KC Strip dried and well seasoned.

Put the skillet on the regular grate with 2 TBSP oil. Put in the steaks and opened the dampers to get 4-500 deg. heat. Cooked one side & fliped & cooked the other side until internal was 20 deg below desired thermometer temp(125 for 145 deg med rare in my case). Then removed the skillet and put the steaks back on the hot grill to brown. These were the best & juicyest I have ever done. Going to try this next time I do thick Iowa chops.


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