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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

Advice for small steaks

I received two small Allen Brothers steaks as a gift and plan to cook them on the Egg tonight. They are petite filets (not too thin but very small diameter) so I can only get a portion of my remote thermometer in. I want to cook medium rare. Any advise?
LBGE & SBGE.  Central Texas.  


  • njlnjl Posts: 749
    Assuming these are thin cross sectional slices of a beef tenderloin, I wouldn't use a leave-in thermometer.  If they're really thin, searing each side over high heat for 60-90s might cook them.  If you don't care about sear, you could just give them a couple of minutes at about 400F, flip, wait a few minutes, pull, stick with thermopen, and either be done or give another couple minutes, depending on what the pen says.
  • Don't do your remote on high heat cooks.

    Put these in hot tap water for an hour in a zip lock then sear them hard on your egg or in a pan and they will be perfect. No longer than 60-90 seconds on the sear. Real hot, real fast 

    Tap water is usually around 130-135 which is perfect med rare

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