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Steaks are ON!
Had to run by Wally-World today to pick up some Royal Oak as the nearest source for WG is a 100 mile round trip away :( Picked up some boneless rib eyes, thick cut!
Rubbed with garlic, dusted with s/p. Taking to 130 IT, foil while the heat cranks up then seared off. Pairing with wild rice, Blue Moon, a Rocky Patel Decade and playoff Basketball
Comments
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looks good
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those look awsome, butter? I have never put butter on my steaks, prob. from the potato, but not just on them, interesting concept. they look amazing. awsome job.
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Well played!!!
Looks great!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Butter - good for the heart.
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What's your dome temp while your cooking up to 130 IT? I always sear my steaks first and they never come out the way I want them. Looking to try a reverse sear soon.CigarSmokinEgger said:Had to run by Wally-World today to pick up some Royal Oak as the nearest source for WG is a 100 mile round trip away :( Picked up some boneless rib eyes, thick cut!
Rubbed with garlic, dusted with s/p. Taking to 130 IT, foil while the heat cranks up then seared off. Pairing with wild rice, Blue Moon, a Rocky Patel Decade and playoff Basketball
"I have great faith in fools; self-confidence my friends call it."RTR -
Nice cook! Love the Rocky Patel Decade. Got a couple in my humidor right now...might have to bust one out...Packerland, Wisconsin
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Chris, I always let my steaks rest with butter. I slice butter, then hit it hard with garlic powder. If I'm going to add fat to my steak, this is the way I go.chris123stock said:those look awsome, butter? I have never put butter on my steaks, prob. from the potato, but not just on them, interesting concept. they look amazing. awsome job.
Just a hack that makes some $hitty BBQ.... -
@cazzy thanks, I have never seen this, but hey it looked good. will have to try.
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EGGerAllanPoe said:
What's your dome temp while your cooking up to 130 IT? I always sear my steaks first and they never come out the way I want them. Looking to try a reverse sear soon.Had to run by Wally-World today to pick up some Royal Oak as the nearest source for WG is a 100 mile round trip away :( Picked up some boneless rib eyes, thick cut!
Rubbed with garlic, dusted with s/p. Taking to 130 IT, foil while the heat cranks up then seared off. Pairing with wild rice, Blue Moon, a Rocky Patel Decade and playoff Basketball
Thanks for all the comments, steaks came out fantastic; excellent temp/color all the way through! Don't know if it's the recommended method or not, but I started at 300 for the IT cook and finished at 650 for the sear. -
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Nicely done. Final cut looks awesome!__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Last few times I have roasted then foiled while heat raises. Add CI skillet to heat and butter. Drop in steaks. Reverse sear in butterColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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what's up with all the butter and steak? I guess I'm missing out. steaks looks amazing, awsome cook.
=D> -
chris123stock said:what's up with all the butter and steak? I guess I'm missing out. steaks looks amazing, awsome cook.
=D>Packerland, Wisconsin -
Look GREAT the only thing I think could make em better is some Blue Cheese on em
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130? We must use different thermometers. For this kind of cook, I would go to 105, remove the meat, fire up the grill, and then get internal to 130, then rest. Looks medium rare like yours.
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Butter adds unctuousness to the steak and helps round out flavor. Many times it is compounded with aromatics like herbs and alliums(garlic, shallots, onion). Many herbs and spices are fat - soluble so they "bloom" as the butter melts from the residual heat from the meat. This creates a flavorful "pan sauce" from the meat juices, butter and pepper, salt and whatever you added. This can also be done with olive oil.chris123stock said:what's up with all the butter and steak? I guess I'm missing out. steaks looks amazing, awsome cook.
=D> -
When I add butter to a steak I usually make mine a compound type of butter by adding herbs or garlic and putting on top!Amazing!Large BGE
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jeroldharter said:130? We must use different thermometers. For this kind of cook, I would go to 105, remove the meat, fire up the grill, and then get internal to 130, then rest. Looks medium rare like yours.
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