We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Just wanted to thank you all for the help. So I got the egg up to about 700deg. Seared the steaks for about 1 min. To 1.30. Each side. Yes the lid was open and flames all over the meat, this kinnda freaked me out, but owell just let it go. Then took them off the egg and foiled. Then dropped the temp to about 400. This is where I wasnt to sure, I put them back on and closed the lid, or do you leave open? I am sure it doesnt matter but sometimes you may get better results. Cooked to an internal temp to about 130 to 135. Took them off and let them rest for about 10 mins. They were really good, so thanks. I didnt even get the look of yes I over cooked them again. So again thanks all.