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Firemedic183
Posts: 197
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
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The guest of honor.Persistence and determination are omnipotent!
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I would do a low and all out sear, 90 min each side, reat and enjoy. Turn no more than once.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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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
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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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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. :PPersistence and determination are omnipotent!
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Quick question...Can I use hickory in place of mesquite? (hopefully someone can answer in about a minute.Persistence and determination are omnipotent!
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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.
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Solson005 said:You sure can!
Thank you!! I just put the steak on for the final cook.Persistence and determination are omnipotent! -
Mesquite for steaks!! But not much. You don't want too much smoke.Peachtree City, Ga Large BGE
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Steak is perfect with the exception of too much smokey flavor. Next time no smoke.Persistence and determination are omnipotent!
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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.
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Beautiful! For me, the lump is usually enough for smoke. Maybe add just a few oak chips for an oaked red wine.
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I like a small handfull of Jack Daniels oak barrel chips for steak.Killen, AL (The Shoals)XL, Small, Minimax, and Mini BGEs
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I like where your heads atEggcelsior said:Beautiful! For me, the lump is usually enough for smoke. Maybe add just a few oak chips for an oaked red wine.
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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.
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Nice job...looks good
:-j
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South Dakota
KBØQBT
Large BGE,
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI
And a deck box full of toy's -
No smoke for me on steaks. Your steak looks great!Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Yup, 90 secs. Sorry guys. 90 MIN will end up like Mickey's wings.
My bad.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Looks great...I should not look at steak posts at breakfast time!Large BGE
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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.
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Did you do anything more than salt and pepper? This looks so incredibly delicious!LBGE with a massive wish listAthens, Ga.
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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!dpittard said:Did you do anything more than salt and pepper? This looks so incredibly delicious!Persistence and determination are omnipotent! -
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.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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