Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Thick cut New York Strips

b40tub40tu Posts: 1
edited February 2013 in EggHead Forum
We've been cooking thick cut New York strips on the egg. We sear around 700 degrees, and then let the temperature drop to 450 and finish cooking. Has anybody cooked at the high temperature after searing but putting the plate setter in? It takes a while to drop the temperature to 450 (we have the extra large egg), and I wondered if using the plate setter at the high temperature would have a similar affect, but not having to let the steaks sit off the grill for twenty minutes. The steaks turn out great the way were doing it, but I was curious if anybody has any thoughts. Attached are a couple pictures. Thanks for any comments.
image.jpg 843.2K
image.jpg 825.2K

Comments

  • Solson005Solson005 Posts: 1,910
    edited February 2013
    Steaks look great!

    I don't mess with taking things out or putting anything in a hot egg so I can't help you there. I use my swing rack and sear at the regular level and move to the top rack to get further away from the flame. I also sear at a lower temp, but there are a million ways to do it. I'm sure others can help with that particular method. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • I typically sear at 700-ish like you, but at 4 mins per side they are done at that point. Pretty much just like your pics! Yum!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • six_eggsix_egg Posts: 625
    b40tu said:
    We've been cooking thick cut New York strips on the egg. We sear around 700 degrees, and then let the temperature drop to 450 and finish cooking. Has anybody cooked at the high temperature after searing but putting the plate setter in? It takes a while to drop the temperature to 450 (we have the extra large egg), and I wondered if using the plate setter at the high temperature would have a similar affect, but not having to let the steaks sit off the grill for twenty minutes. The steaks turn out great the way were doing it, but I was curious if anybody has any thoughts. Attached are a couple pictures. Thanks for any comments.
    I have done the PS method after a sear. They come out great and is lees than 20 mins to cool.
    Your steaks look awesome BTW.

    XLBGE, LBGE 

    Texarkana, TX

  • Hi54puttyHi54putty Posts: 1,628
    Try cooking low first and then searing at the end. Egg heats up faster than it cools down.
    XL,L,S 
    Winston-Salem, NC 
Sign In or Register to comment.