Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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.

Comments

  • 4Runner4Runner Posts: 2,112

    Sounds like a winner.  I'm a bit suprised you have gone 8-9 years without a good steak though.  I generally try to keep my steak thickness to 1.5" at a minimum.   Gives me a bit more time to get the right doneness.   Post some pics next time.  We love pics.

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • LDDLDD Posts: 1,225
    great job! better late than never :)

    I'm surprised though that you took it out of the skillet and onto the grill to brown. you'll get better coverage in the cast iron (or did I assume it was cast iron?)
    context is important :)
  • SqueezySqueezy Posts: 1,101

    I don't understand why anyone would cook a steak in a skillet over a grill and if you do, why do it outside at all?

    May as well stay inside!

     

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • I  don't understand why anyone would cook a steak in a skillet over a grill and if you do, why do it outside at all?

    May as well stay inside!

    My experience trying to do steak was that always turned out dry. Even tried a charcoal dish closer to the grid.

    The way I did it is nothing like doing inside. I got good smoke, and seared in juices and perfect medium rare. Then a wonderful brown crust w/o drying it out.

    Don't disparage if you havent tried it.

    Jim

  • LDDLDD Posts: 1,225

    I don't understand why anyone would cook a steak in a skillet over a grill and if you do, why do it outside at all?

    May as well stay inside!

     

    sear + smoke. or blackened. the coverage/crust in a skillet can't be matched on a grill without drying it out
    context is important :)
  • LDDLDD Posts: 1,225
    it does when you factor in time :)

    context is important :)
  • crghc98crghc98 Posts: 1,006
    have you tried hot tubbing?  recently tried this and like it over most methods so far.
Sign In or Register to comment.