New York Strips tonight

Unknown

I am a new Big Green Egg owner. We are having 8 for dinner tonight and I am cooking 1" thick New York Strips on the Egg. Any suggestions to help me get it right? Most like their steaks medium-rare or medium.

mad max beyond eggdome

dstew51,
first, welcome to the bge forum. .. everything you'll ever need to knw you'll learn right here. .[p]now, regardng those steaks. ..first bit of advice for the future. ..always buy steaks at least 1 1/2 inches thick. .. .you can do so much more with thicker steaks for fantastic results. . .particularly with high temp searing. ..having said that, here is what i would do with yours. .. [p]fill you egg up with a fresh load of lump (at least to the top of the fire box, i'd probably go an inch or so up the fire ring as well. .. .make sure you have cleaned all the ash out of the bottom of the egg. .. .[p]rub your steaks with some olive oil, season with salt and pepper (if you have any dizzy pig cowlick its really good, or montreal steak seasoning which you can buy at the grocery store). .but salt, pepper, and some garlic salt is great too. ...[p]get your egg up to 750 degrees. ..to do this, light it in 3 or 4 spots, open the bottom vent wide open, and no daisy wheel at all on top. . ..once the egg is truly good and hot (around 20 minutes - you want the bed of coals to look like lava), throw the steaks on. . ..for 1 inch thick steaks, i'd let them sear for about 1 minute (leave the dome open during this stage), then flip and sear for 1 more minute. .. be exact here, one minute per side, at the end of the second minute, close the bottom vent to about 1/8 inch, and put the daisy wheel on, almost completely closed, so that the temps will come down and the steaks will dwell. . ..i'd turn them again after about 2 - 3 minutes (careful when you open the egg that you don't get a flashback - to avoid this phenomenon, open the vents wide open first, then slowly open the dome to avoid the flashback). . .after another two minutes check the internal temps. ..pull the steaks when they are around 130 degrees internal temp. . .you'll love them. . .[p]you should go to the naked whiz's website and read about the trex method. ..best way of cooking a steak in the world, but you need thicker steaks to do it. . ..[p]good luck, and again, welcome[p]max

Unknown

mad max beyond eggdome,
Thanks for the information! I will let you know how they turn out.

mad max beyond eggdome

dstew51,
looking forward to it. ..remeber, be patient and wait for your egg to go nuclear. . .and be very wary of the flashback when you open the dome. . particularly after you have shut the vents down. . .

JeffHughes

dstew51,[p]Go to www.thenakedwhiz.com and check out the TREX method for those steaks. [p]2" thick steaks are perfect for TREXING, use an instant read themometer and pull at 130 and let rest for a few minutes before serving...[p]Good Luck--Jeff

JeffHughes

Sorry, I agree with Max...[p]I thought I was answering the above post from the guy with some nice thick ones to grill...

Unknown

mad max beyond eggdome, I cooked the steaks as you suggested. They turned out PERFECT!! Everyone raved about how tender and juicy they were. I only had one problem. When I opened the Egg to sear the steaks the felt ring caught on fire and I had a heck of a time putting it out. Any suggestions? Thanks

mad max beyond eggdome

dstew51,
you might have just had some grease buildup on the gaskets from prior cooks. ..makes me wonder how good a seal you have though. .. if you close your dome on a piece of paper, does it slide out easily??. .. if so, you need to loosen and retighten your bands and make sure your dome is flush on the base. . .[p]glad the steaks turned out so well . .. next time, get some 2 inch thick ones and trex them. ..you won't be sorry