Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

New egghead from South Florida -- Need help with steaks

Hi all, just got my egg a week ago and I've used it three times so far. I used to have a WSM and enjoyed it. But, though it was time to ditch the 3 grills i had and move up to the holy grail (and save patio space). Did some turkey burgers and a whole chicken last week with great success. 

I tried some 1.5" New York Strips last night and came out with perfect tenderness and color (130 degrees medium rare). I used the method on the BGE website with searing around 700 degrees for 2 minutes each side then shutting the door and putting the ceramic lid on to kill the fire. I used the BGE lump charcoal also. Problem is that the steaks came out way too smokey for my tasting. I saw on other threads here that it could be the charcoal. Also, saw that cooking the steak slow at 300 up to 120 degrees, wrapping in foil, and then searing helps.

Just wondering who else had this problem and how they fixed it. 




Sign In or Register to comment.