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Steak question

DawgtiredDawgtired Posts: 219
edited 9:39AM in EggHead Forum
I quit putting mustard on my steaks because I thought it cut down too much on the char I was looking for. Instead after the rub, I bagan putting olive oil on the them. However, now I'm thinking the high temps are burning the oil and imparting a not so flavorful tase on the meat. What do y'all do when prepping your steaks?


  • fishlessmanfishlessman Posts: 18,446
    i salt only, then sear, then a rub or pepper during the rest before putting it back on for the trex method. sometimes a little balsamic goes on then the rub during the rest. i like the char, but not burnt pepper flavor, so it goes on after the initial sear

  • TRexTRex Posts: 2,708
    Dawgtired,[p]Try grapeseed oil instead of olive oil. Most grapeseed oils have a higher smoke point than olive oils.[p]TRex
  • RascalRascal Posts: 3,397
    Dawgtired, Recently (posted a few photos last week) I slow cooked two small, pork butts; one with just a rub, and the other with rub & mustard. My overwhelming pick was with just the rub. Perhaps someone could steer me otherwise, but until then, I'm just a "rub & slow-as-it-goes" guy![p]No turkeys here, Rascal

  • vidalia1vidalia1 Posts: 7,091
    Dawgtired,[p]I put some rub on the steaks then sear the steaks. As I am taking steaks off, I put a pat of butter on them and then wrap in foil for a few minutes.....mmmmmm steak.....[p]Kim Youngblood
    (aka vidalia1)

  • JD McGeeJD McGee Posts: 250
    Dawgtired,[p]I let them come up to room temp...salt and pepper both sides (or use Dizzy Pig)...cook them direct at 500 degrees for 2-3 minutes per side (2 min for 1 inch thick) grill![p]JD
    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year"
  • TRex,
    Since you are the guru of steak (I use your method) that what you do?

  • TRexTRex Posts: 2,708
    Dawgtired,[p]Actually, no - I use first cold pressed olive oil and have never had a problem searing at 750+. I bought some grapeseed oil a while back thinking I would start using it because of its higher smoke point but just have never thought to pull it out - I would probably use it with stir-fry, though.[p]Also, note that rancid olive oil will certainly give an off-taste - I used some old olive oil once at someone else's house and man, gross-city! Also, some olive oils have a lower smoke point than others - lots on Google about this.[p]Cheers,[p]TRex
  • TRex,
    Thanks for the info. I know the olive oil is fine because I use it so much to cook with, it never has time to go bad. I use Colavita EVOO but I thought of going to a peanut oil or something for the higher smoke point also.

  • ribeyeskingcrab-008.jpg
    <p />Dawgtired,
    these were nothing but beef and fire![p]try it sometime, you might be surprised to know what beef tastes like

  • TroubleTrouble Posts: 276
    Nothing at all (except maybe some cracked pepper) on mine. A very hot grid seems to prevent most sticking.

  • filet1-1.jpg
    <p />Dawgtired,
    I coat mine with EEVO, then rub. Let set at room temp for 1 hour before T-Rexing.[p]Mike

  • Car Wash Mike,
    I've never tried for the crosshatching. Are you moving the steak after a minute of searing?

  • dawgtired,
    45 seconds and move 45 degrees. Egg has to be hot, meat sticks when not done. Then do the other side. BTW, I mostly use Kosher Salt and Fresh Ground Black Pepper.[p]Mike

  • Car Wash Mike,
    Thanks!!! I'm not sure why I started using olive oil to begin with. It must have been something I saw on the Food Network. I usually season mine with Tony C's cajun seasoning.

  • mb168mb168 Posts: 265
    Dawgtired,[p]You probably didn't see it there, not for steaks at least or any high temp cooking. Olive oil has too low of a smoke point so it burns at that high of a temp. If you want to use oil at those temps you need something with a higher smoke tem.
  • Rick's Tropical Delight,
    I agree, nothing but fire on a steak!

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