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Any advice on cooking striploins on BGE ??

pantsypantspantsypants Posts: 1,191
edited October 2013 in EggHead Forum
Haven't cooked steak on the egg yet . Looking for advice on temps and best way to sear . I would imagine it would be difficult to get the egg to a good temp after searing steaks. Should I reverse sear ?? Help
Toronto

Comments

  • FoghornFoghorn Posts: 3,125

    You are correct about it being difficult to cool down an egg quickly.  As a result, it seems that most here would recommend a reverse sear.  The one thing I had to learn the hard way was that between the resting and the searing at the end, the internal temp will rise 15 - 20 degrees so you should take the steaks off the grill with that in mind.

    Caveman is also a great option.  I really like doing this when we have company as it is a good ice-breaker for the conversation.

    http://www.youtube.com/watch?v=hhDTcHFLP7Y

     

     

     

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Little StevenLittle Steven Posts: 27,885
    Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.

    Steve 

    Caledon, ON

     

  • RRPRRP Posts: 17,415
    Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.
    100% in agreement and that produces terrific results time after time.
    Ron
    Dunlap, IL
  • daffy1909daffy1909 Posts: 463
    Do the reverse sear!!! U wontbe disapponted :D
  • Little StevenLittle Steven Posts: 27,885
    RRP said:
    Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.
    100% in agreement and that produces terrific results time after time.
    Gee Ron, I think that is the first time.
    :x

    Steve 

    Caledon, ON

     

  • RRPRRP Posts: 17,415
    RRP said:
    Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.
    100% in agreement and that produces terrific results time after time.
    Gee Ron, I think that is the first time.
    :x
    ????? The only time I can ever recall openly disagreeing with you was about the XL. I'm a fan of yours and you know it! Peace, my brother to the North!
    Ron
    Dunlap, IL
  • Little StevenLittle Steven Posts: 27,885
    Untwist my friend. It were a joke.

    Steve 

    Caledon, ON

     

  • pantsypantspantsypants Posts: 1,191
    Whats hot tubbing ?
    I ended up getting the egg to 600 and grilling them fro 8 mins
    they were glorious although a little rarer would have been nice
    Toronto
  • Little StevenLittle Steven Posts: 27,885
    6:01PM
    Hot tubbing is a great option. Vac seal or foodsaver and soak in hot water 100* to 120* for an hour per inch of thickness. Just do a hot sear after.

    Steve 

    Caledon, ON

     

  • pantsypantspantsypants Posts: 1,191
    this sounds crazy to me . How would it taste ?
    Toronto
  • SkiddymarkerSkiddymarker Posts: 7,369
    Hot tub is good approach, 'cept I don't use the egg, I prefer a CI pan sear for that, always seems a waste to fire the egg up for a 2 minute sear. 
    Reverse sear, with an indirect at 250º allows the meat to take on some smoke and lets the rub work some magic. When you rest, take off at least 10º below target. Dab the meat with a paper towel to reduce surface moisture if present, will hurry the browning, 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Little StevenLittle Steven Posts: 27,885
    this sounds crazy to me . How would it taste ?


    Like a perfectly done steak. I have a sous vide and don't really care for steaks fully cooked and seared. Hot tubbing at those temps gives you a head start but still tastes like a grilled steak

     

    Steve 

    Caledon, ON

     

  • pantsypantspantsypants Posts: 1,191
    Interesting . I will need to try this
    Toronto
  • RRPRRP Posts: 17,415
    Interesting . I will need to try this
    Please do and I bet you will never go back to other methods when you want to nail perfect steaks for yourself and to impress company! It is quite simple in that it is merely warming the otherwise cold center up before the sear.
    Ron
    Dunlap, IL
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