Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

4 minute steaks

City SlickerCity Slicker Posts: 95
edited 4:44AM in EggHead Forum
The last two times I did steaks, strips last night and rib eyes last week, I did a two minute cook per side at 650 degree dome temp, then pulled them. I cut them as close to 1 1/4 inch thick as I can. They came out perfect, crusted outside and pink in middle, insta temp was 145. Before that, I was doing the 6 minute version of 2 min flip/ 2 min flip/ shut vents flip and pull after 2 min. They came out perfect the first time I did it but after that they always seemed to be over done for our liking. Could this be the different brands of lump, that even though the dome is the same temp, some of the lump just burns a heck of a lot hotter than others, so things that are getting grilled cook so fast ? Oh, at first it was always BGE lump but lately its been either Maple Leaf or (gasp) Duraflame.


  • Essex CountyEssex County Posts: 991
    City Slicker,
    If the dome temp was the same for all of these cooks, I'd have a hard time blaming the inconsistency on different brands of lump. While different brands have different densities and sizes, a 650 degree fire is a 650 degree fire. Is it possible that overcooked steaks spent a longer time out of the fridge waiting to be cooked and were warmer at the start? I shoot for 125 for my internal, so if I mess up, I get something like 135, or medium rare. If your version of "perfect" is 145 and you overcook by a few degrees, the quality of results will diminish more quickly.[p]Paul

  • Essex County,
    Thanks, and I think you just hit the nail on the head. For sure some of them have been warmer to start then others. Ask me next year what degree of doneness we like. It seems to be getting rarer and rarer the more I learn how to cook on the XL :)

  • fishlessmanfishlessman Posts: 17,689
    City Slicker,
    i gave up with times, i go by looks and temp readings. there is a difference cooking different cuts, better pieces of the same grade of the same cut etc. i havent worn a watch since first grade, so i really couldnt tell you how long they take anyways

Sign In or Register to comment.