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I screwed up my steaks

Thought I would trex my steaks tonight. About 1 inch thick beef tenderloin. Seared them for 3 min a side at 800. I think that was too much right? There wasn't pink left. I like med rare. Big fail at least it was quick.
"Sometimes you eat the bear and sometimes............. Well, he eats you"


  • sorry man. yeah that is way to hot and long for 1" steaks. You need a thermapen. Go by temp, not time and you'll never ruin another one. Get out the A1 and choke em down :))

    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Gooey1Gooey1 Posts: 96
    Thanks least you made me laugh
    "Sometimes you eat the bear and sometimes............. Well, he eats you"
  • Carolina QCarolina Q Posts: 12,867
    Sorry, man. Yeah, that was way to long and way too hot. An inch is awfully thin. TRex is really intended for thick steaks, at least 1.5", preferably 2". Calls for not just the sear, but a follow up roast as well.

    I've just about given up on steaks. The first one I TRex'd on my egg was awesome. About four years ago. Haven't had a good one since. Tough and tasteless. Every. Single. One.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • cheech5001cheech5001 Posts: 102
    Don't give up!

    I just did an awesome bone in rib steak using the reverse sear method.

    Works every time, and best steaks ever!
  • Black_BadgerBlack_Badger Posts: 1,182
    +1 on reverse sear. I think it's easier and better than trex.
    Finally back in the Badger State!

    Middleton, WI
  • calikingcaliking Posts: 10,983
    I don't eat that much steak, but of the ones I've made, the reverse sear ones were the best. And the advice given for cooking to temp is golden - listen to CT!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    +3 on reverse sear. I like it better than trex.
    Go Dawgs! - Marietta, GA
  • Gooey1Gooey1 Posts: 96
    Thanks reverse sear it will be next time.  I will let you know how it goes!
    "Sometimes you eat the bear and sometimes............. Well, he eats you"
  • henapplehenapple Posts: 15,983
    Thermapen... A must have.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • B&BKnoxB&BKnox Posts: 283
    yes reverse sear works great.  I use a spider with the 13" CI grate and place it in the egg not long after lighting so it has plenty of time to heat up.  Let the egg come to temp which for me is 400-450 cause I roast my steaks indirect via a PSwoo2 which I simply lift out after the roast.  Then place the steaks on the CI grid which by now is really hot.  Depending on thickness I've seared as little as 30-45 sec per side and as long as 2 min (ribeye roast).  Thermapen is mandatory unless you are one of the steak Jedi's who just know by feel.
    Be Well

    Knoxville TN
  • KennyLeeKennyLee Posts: 774

    Yeah, a little long for a 1" sirloin.  We cook sirloin quite often.  We like it because it's lean yet tender and we can usually get it on sale.  Kind of a poor man's filet.

    I've not tried the reverse sear yet, but I'll sear two minutes per side at about 600*, then flip again, shut the Egg down and let steaks sit for two minutes for med. rare or three minutes for medium.  Always turned out perfect.


    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • fljoemonfljoemon Posts: 755
    I love cross grill marks and entire family likes the rib eyes medium well. I too have a Spider and a setup with a 13 inch BGE CI grate that sits on the spider. I sear 90 seconds at 45 degree angle, rotate it at 45 degrees for another 90 seconds, flip it over and do the same on the other side. So total of 3 minutes for the steaks. Remove them and put in on my 18 inch CI grate for another 3 minutes each side. Comes out perfect each time.
    LBGE & Mini
    Orlando, FL
  • ZumaZuma Posts: 49
    Absolutely reverse sear.   So easy and enjoyable as well.   That is how we do ours lately.   Give it a try, hopefully you won't give up on steaks.   
    I like 800 degrees when I'm blowing glass.   Steaks are better at 500/600 IMO.



    from SANTA CLARA, CA

  • njlnjl Posts: 871
    3 minutes per side at 800F to sear them?  Holy crap.  Where'd you read such bad advice?  For tenderloin that thin, I probably would have seared 30-60s at that temp, then cooked 3 minutes per side at 400F and check for doneness.
  • WeshellsWeshells Posts: 8
    Seared steaks last weekend for the 1st. was splendishous.....everyone really enjoyed them. $60.00 ish on the Green Egg was kinda nerve racking for a 1st. time with the steaks. Had the Egg at approx. 600 degrees...put steaks on for 2 mins.....raised the lid...flipped steaks 2 more mins.....3rd. flip another 2 mins.........kill the fire....let sit for 3-4 mins with lid on Egg steaks in pan with foil.....let sit for 10-15 mins........Eat and be thankful....enjoy.
  • ChubbsChubbs Posts: 6,925
    Live and learn. No big deal. Keep cooking and reading and it will get better and better
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SickEyeDiazSickEyeDiaz Posts: 162
    What is "trex"?
  • 1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Actually, your steaks sound like they came out pretty close to the way my in-laws like them (makes it really hard for me to want to do steaks for them).
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
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