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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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


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