We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Need advice for big steaks in shifts...
It's been a long time since I have spent much time on the forum and over the last couple of months I have really enjoyed reading the posts and thinking about all the glorious food out there! (Just discovered the joy of meatloaf on a grill....will never do a meatloaf in the oven again :-})
I have 9 people coming tonight for a good friends birthday dinner. He specifically asked my wife if I would consider cooking for the party as our birthday gift for him! What an honor; it speaks to what the grill can do!
I have 9 NY strips at just shy of 2" thick. Only this morning did I realize that they won't all fit on the grid at the same time, but I REALLY want to plate and serve together. I think I can sear in two shifts of 5 then 4 and then finish in the oven at 350 or 400.
I am also considering searing in the two shifts as above, putting in the second elevated grid and shutting her down and finishing on the egg. I have yet to see if there is enough room on the two grids for everything...it will be really tight.
I am tempted to try to finish on the egg as it's the only way I have cooked a steak in the last 7 or 8 years but I worry that I won't be able to control the finish of all the meat properly. On the other hand, finishing in the oven gives me more control but how much yumminess will be lost off of the egg?
How have you superstars dealt with this scenario in your back yards?
As always, glad to have the forum and would love to hear from you!