We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
If youare going to cook it on the egg... Do a reverse sear. Pull yours at 130/135 and pull your wife's at 140/145. Here is a new idea I've been doing lately. No salt, no pepper. Get one of those beef flavored bouillon cubes and pour a half of teaspoon of olive oil on it to make it a paste. Rub it on your meat a half hour before you cook it. That give you great flavor and it will help build a great crust on the surface. Happy egging!
If... You decide to not egg it. I recommend a cast iron skillet. Warm that baby up on high heat before you put a tablespoon of olive or peanut oil in it. Do the same rub with the beef cube. If you have a 1” ribeye cook it about 3 minutes per side. You will know when it is medium rare when the blood starts oozing out on the top of the meat. It is a great why to cook steak if... Your not egging it. Make a Bernaise sauce while you meat is rest and don't forget the garlic bread.