Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Newbie Question - Cooking Steaks
Comments
-
I have an XL Egg and what I usually do is build a fire on the right side of the firebox. I can then sear the steaks directly over the coals and then cook on the other half. It works great, because I usually have some baked potatoes going well before I put the steaks on.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
You can also just cook them at 500ish degrees until they hit the desired temp.XL,L,SWinston-Salem, NC
-
Dont know how quick you are thinking but maybe indirect at 350-400 and then a direct (reverse) sear when they hit around 120 depending on your desired temp
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
When you shut the egg down all sorts of bad smells are created. Think of it like snuffing a candle. IMHO the best way to do a steak is to hot tub it and then just sear it off at 500* or so.
Steve
Caledon, ON
-
Little Steven said:When you shut the egg down all sorts of bad smells are created. Think of it like snuffing a candle. IMHO the best way to do a steak is to hot tub it and then just sear it off at 500* or so.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
I go about 45 minutes per inch of thickness with water temp of 100*
Steve
Caledon, ON
-
shift to learning mode...
at what meat temp do you pull it to put on a sear?
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
You aren't measuring temp cause it's in a bag, preferably vac sealed. It's about the temp of the water bath after that time. You can do them in hotter water but I find around 100 is enough to get them close. There is still enough searing time to be able to cook to peoples tastes.
Steve
Caledon, ON
-
I have a foodsaver but when I water bath steaks... usually tenderloin... I use the zip lock bag dunked in a sink of water method so that I can open the bag and take a temp measurement.
With that said I usually just use a big stock put with a weight on the steaks to keep them submerged... but the water stays withing 10 degrees of 120.. the temp I am shooting for
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
Never heard of hot tubbing a steak before,is it really a good method? Is this like sous vide?
Seems kinda odd to me.....ill have to give it a try.... maybe??
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
At the risk of putting my foot in my mouth.. hot tubbing is sous vide but not in an exactly temp controlled water.
If its not.. That is all I am doing.. A big stock pot on an electric burner. Water temp Monitoring required.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
It is like sous vide. What it accomplishes is the same idea. When you take a steak and grill it to, say medium rare or 135* in the middle, you will end up with a burned exterior (desireable) and from the edges, a section of very well done down through well done, medium well, medium till you get to the medium rare part you wanted. This method gives you the caramelised (burnt) crust and medium rare all the way through the interior. Damn, stike had a rendering
I found this
Steve
Caledon, ON
-
Technically speaking, you are half right. Sous vide is French for "under pressure" so it is circulating hot tubbing under vacuum pressure.
-
Eggcelsior said:Technically speaking, you are half right. Sous vide is French for "under pressure" so it is circulating hot tubbing under vacuum pressure.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
Technically speaking you are also half right. Sous means under, vide means vacuum. Under vacuum :x
Steve
Caledon, ON
-
Little Steven said:
It is like sous vide. What it accomplishes is the same idea. When you take a steak and grill it to, say medium rare or 135* in the middle, you will end up with a burned exterior (desireable) and from the edges, a section of very well done down through well done, medium well, medium till you get to the medium rare part you wanted. This method gives you the caramelised (burnt) crust and medium rare all the way through the interior. Damn, stike had a rendering
I found this
Guess i could throw one on the napoleon bbq???lol
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Cast iron pan on a gas burner will do.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
CANMAN1976 said:Little Steven said:
It is like sous vide. What it accomplishes is the same idea. When you take a steak and grill it to, say medium rare or 135* in the middle, you will end up with a burned exterior (desireable) and from the edges, a section of very well done down through well done, medium well, medium till you get to the medium rare part you wanted. This method gives you the caramelised (burnt) crust and medium rare all the way through the interior. Damn, stike had a rendering
I found this
Guess i could throw one on the napoleon bbq???lol
Steve
Caledon, ON
-
Amigito, technically speaking I committed a gross bastardization of the French language. Stupeed uh-mar-ee-cuns.Little Steven said:Technically speaking you are also half right. Sous means under, vide means vacuum. Under vacuum :x
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum