Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Grass Fed strips, tips?

gatorBGEgatorBGE Posts: 81
edited June 2012 in Beef
Picked up some grass fed strips from local farm.  This is the first time we've gotten these since we got the Egg.  In the past I would simply lower the heat a little on the gasser, but anyone have a great method for doing these on the Egg?  I've been having great results with TRex, but the grass fed won't do the higher heat that well.

Large Egg October 2011
MiniMax December 2014


  • KristinnnKristinnn Posts: 133
    I buy all grass fed meats and cook them like any other meat i would have in the past.  However depending on how you like your steak cooked can make a difference.  I hear it can get fairly tough if you are cooking it more than med-rare.  I would cook it fast and hot.  maybe to 125-135 internal temp.  after that youll have toughness.    I havent done a steak on the egg yet so i cant offer any details.  
Sign In or Register to comment.
Click here for Forum Use Guidelines.