Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

New Egg Owner

Hi, just wanted to introduce myself. I just bought my first BGE this week, cooked twice on it so far and I'm hooked. Everything I've read about the BGE is true.

Just before I brought it home, we received a gift box from Omaha Steaks from a family member. Timing couldn't have been better. Pics to come soon!

So my question is, what is the best way to cook steaks with the BGE? I've always cooked on high heat with the grill open. One flip and remove to get to medium/medium rare. Same process or is there a better way?

Thanks
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Comments

  • nolaeggheadnolaegghead Posts: 13,410
    edited December 2012
    Welcome!  In general, always cook with the dome closed (that goes for steaks too).  Easy way is just bring it up to 500 or so, throw them on the grate and close the dome lid.  Don't forget to watch out for flashback. 

    There are all kinds of steak cooking techniques that you can experiment with.  TRex, reverse sear, hot tub, sous vide, cave-man.  Search for them, read up and play around. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • http://www.nakedwhiz.com/ceramic.htm

    Welcome.  Here's a quick link for more information on the TRex method.

    Marietta, East Cobb, GA
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  • Hi54puttyHi54putty Posts: 1,550
    Welcome aboard.
    XL,L,S 
    Winston-Salem, NC 
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  • bud812bud812 Posts: 1,356
    Welcome & kiss any contents in your wallet good-bye. Lotsa toys to buy now.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • henapplehenapple Posts: 13,811
    Welcome
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Welcome! Get ready to get hooked!

    LBGE
    Go Dawgs! - Marietta, GA
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  • SkiddymarkerSkiddymarker Posts: 6,542
    edited December 2012
    What Nola said - new egg owners it is best to bring egg to 500 stabilized, grid on the fire ring. Burp it, drop on your steaks and treat it like you did your gasser, except close the lid. Take the internal temp to assure doneness and enjoy. Welcome to the zoooo!

    (Edit - like the Les Paul, I'm an SG kinda guy, but welcome anyway)
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Welcome aboard. This forum is greatness! As far as the steaks, depends on the type, thickness and how you like them. I like to cook 1 1/2 " filets, let the Egg peg out and sear on each side for 60-90 seconds, then shut off both top and bottom air flow and let them cook to your desired IT.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • nashbamanashbama Posts: 102
    Thanks everyone for all the great info. I'm going to put those tips to good use this weekend.
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  • dlk7dlk7 Posts: 996
    Welcome!!!  What size BGE did you get?  Have you ordered your second one yet?  Ask Santa for a $10,000 line of credit so you can buy all the cool stuff everyone talks about on the forum!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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