Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

NY strip and filet - thanks Mickey

Well I tried a friends advice tonight since I got home early enough.

Wife picked up a nice NY strip for me and a filet for her and a filet for my 8 year old daughter (how many 8 year olds get filet mignon).

- Coated the steaks liberally with kosher salt let sit fr ~ 20 min
- egg up to 500
- Put the steaks on the cast iron grate thick side up (sorry did not have a small enough cast iron pan - yet) for 45 seconds a side hen pulled
- closed he egg down some to get the temp to 425
- placed the steaks back on raised direct
- pulled my Ny strip at 120, daughters filet at 130 and the wife's 135-140 in spots

Let rest for 5 minutes each.

daughters - perfect medium
Wife's - came out medium rare even at 135-140 (see pic)
Mine - excellent

Served mine wih some Brussels sprouts with bacon an a glass of homemade Chilean Malbec

Just need to figure out what went wrong wih the filet

Thanks all and THANK YOU MICKEY

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • henapplehenapple Posts: 15,574
    Freakin sweet
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • hapsterhapster Posts: 7,420
    Don't think anything went wrong with meal...

    Well played!
  • Chris_WangChris_Wang Posts: 1,253
    Hopefully you got what you were looking for! Looks perfect from here.

    Ball Ground, GA

    ATL Sports Homer

     

  • MickeyMickey Posts: 17,454
    That meal looks outstanding. Way to go
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Looks great Rob, hope your feeling better about your cooking!
    Way to help out @Mickey
    LBGE
    Go Dawgs! - Marietta, GA
  • gdenbygdenby Posts: 5,206
    Good work, and a tip of the hat to the instructor. Another step forward.
  • robnybbqrobnybbq Posts: 1,897
    My only issue was the Filet was way underdone for what I was shooting for.  Wife did not eat most of it as she wanted it medium well.  I probed it with the thermapen and it was reading 135-140 all over.  I guess next time take it to 150+?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • MrossMross Posts: 338
    If you want a filet that size medium well you may as well butterfly the steak. It will take a pretty long time to cook that thick a steak to medium well.
    Medium well temp is 150 to 155.
    Duncan, SC
  • SkiddymarkerSkiddymarker Posts: 7,601
    Mross said:
    If you want a filet that size medium well you may as well butterfly the steak. It will take a pretty long time to cook that thick a steak to medium well.
    Medium well temp is 150 to 155.
    Agree, if you are going to sear then roast to finish.
    A couple of years ago, started using a reverse sear to get around exactly this issue. SWMBO likes hers at almost 160, well done, but not burned. using a reverse sear with the indirect at 250º, her fillet goes on 10-15 minutes before mine. When mine reaches an IT of 115º, I pull them both - never check her's 'cause it really doesn't matter - it will be done. Sear them both for same 30-60 seconds per side and serve.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • robnybbqrobnybbq Posts: 1,897
    The NY strip was fine.  It was a smaller Filet - third pic.


    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • fishlessmanfishlessman Posts: 19,313
    the smaller fillet probably didnt have enough mass for carryover temps to rise. the bigger the piece of meat the more carry over in temps as it rests. similar to a big turkey that needs a long rest and will rise as much as 20 degrees over an hour resting on the table verse a ching thigh thats dropping in temps after 10 minutes. now i never cook a steak to med/well, but thinking about it, maybe sear foil and toss it back on at the lower grill, my thinking is that it will cook faster in the foil and maybe stay juicey or atleast collect some juice to put back on it when done
Sign In or Register to comment.
Click here for Forum Use Guidelines.