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Time to go HOT!!

Doing my first steak on the egg tonight.  I am going to try the TREX method.  My steak is a little more than an inch thick so I am guessing just ease back on the cooking time a bit?
Persistence and determination are omnipotent!

Comments

  • The guest of honor.
    Persistence and determination are omnipotent!
  • AviatorAviator Posts: 1,563
    I would do a low and all out sear, 90 min each side, reat and enjoy. Turn no more than once.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • ChokeOnSmokeChokeOnSmoke Posts: 1,862
    Do you have an instant read thermometer?  Time varies greatly depending on steak thickness, grid distance from lump, etc.  Cook it to an internal temp of 125 for medium rare.
    Packerland, Wisconsin

  • MickeyMickey Posts: 17,545
    edited April 2013
    Aviator said:
    I would do a low and all out sear, 90 min each side, reat and enjoy. Turn no more than once.

    You might want to re-read that.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Just got done with the sear. Waiting for the egg to cool back down to 400. I like mine Medium Well. 90 minutes seems a bit excessive for steak. :P
    Persistence and determination are omnipotent!
  • Quick question...Can I use hickory in place of mesquite? (hopefully someone can answer in about a minute.
    Persistence and determination are omnipotent!
  • Solson005Solson005 Posts: 1,911
    You sure can!
    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. 
  • Solson005 said:
    You sure can!

    Thank you!! I just put the steak on for the final cook.
    Persistence and determination are omnipotent!
  • KoskoKosko Posts: 535
    edited April 2013
    Mesquite for steaks!! But not much. You don't want too much smoke.
    Peachtree City, Ga Large BGE
  • Steak is perfect with the exception of too much smokey flavor. Next time no smoke.
    Persistence and determination are omnipotent!
  • Solson005Solson005 Posts: 1,911
    Looks awesome! Nicely done =D>
    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. 
  • EggcelsiorEggcelsior Posts: 12,569
    Beautiful! For me, the lump is usually enough for smoke. Maybe add just a few oak chips for an oaked red wine.
  • I like a small handfull of Jack Daniels oak barrel chips for steak.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • U_tardedU_tarded Posts: 1,420

    Beautiful! For me, the lump is usually enough for smoke. Maybe add just a few oak chips for an oaked red wine.

    I like where your heads at
  • HogHeavenHogHeaven Posts: 265
    Steak looks very nice... Good job! Someday you may want to try the reverse sear. It is much easier and much less chance of a negative out come.
  • dougbackerdougbacker Posts: 277
    Nice job...looks good
    :-j

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • ChubbsChubbs Posts: 6,697
    No smoke for me on steaks. Your steak looks great!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Nice lookin' steak!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • AviatorAviator Posts: 1,563

    Yup, 90 secs. Sorry guys.  90 MIN will end up like Mickey's wings. :)

    My bad.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • EddieK76EddieK76 Posts: 415
    Looks great...

    I should not look at steak posts at breakfast time!
  • SmokeyPittSmokeyPitt Posts: 8,713
    Very nice!  Looks perfect from here. I prefer oak with beef.  I go pretty heavy with it, but I likes it smokey. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • dpittarddpittard Posts: 126
    Did you do anything more than salt and pepper?  This looks so incredibly delicious!

    LBGE with a massive wish list
    Athens, Ga.
  • dpittard said:
    Did you do anything more than salt and pepper?  This looks so incredibly delicious!
    I followed the naked whiz's TRex method to a T (no pun intended)  I rubbed it down with a little olive oil, and then salt and pepper.  Had it not been for just a little too much smoke flavor it would have been the best steak I have ever eaten!
    Persistence and determination are omnipotent!
  • YEMTreyYEMTrey Posts: 3,682
    Good looking steak.  And I completely agree with you.  The lump is enough.  No additional smoke needed for steaks or for my burgers for that matter.
    XL and a Mini Max Egg in Cincinnati, Ohio
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