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Steaks cast iron skillet
TigerTony
Posts: 1,078
These steaks were pretty good.
I rubbed my steaks with a little Evo and dusted with Firehouse Flashback Creloe seasoning.
put the steaks on my large and cooked to internal temp of 110 degrees at 350 dome temp.
meanwhile I had my cast iron skillet down low in my medium bge at a temperature of 600. I finished by searing them in the hot skillet cooked to internal temp of 130*.
They didn't sear quite as nice as I expected.
But pink and juicy inside.
Sorry forgot to take pic plated. Too anxious to eat.
I rubbed my steaks with a little Evo and dusted with Firehouse Flashback Creloe seasoning.
put the steaks on my large and cooked to internal temp of 110 degrees at 350 dome temp.
meanwhile I had my cast iron skillet down low in my medium bge at a temperature of 600. I finished by searing them in the hot skillet cooked to internal temp of 130*.
They didn't sear quite as nice as I expected.
But pink and juicy inside.
Sorry forgot to take pic plated. Too anxious to eat.
"I'm stupidest when I try to be funny"
New Orleans
New Orleans
Comments
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Try doing them just in the hot skillet instead of pre cooking them. You get a great crust.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Don't get me wrong the steaks were awesome. I'm thinking that I didn't get the skillet hot enough."I'm stupidest when I try to be funny"
New Orleans -
Did you pat dry the surface of the steaks just before searing? If they are damp, they will steam before they can sear. You don't want that.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW No I didn't pat the steaks dry. I might give it a try but Im gonna have a hard time wiping all that juicy looking goodness away
Are you sure?"I'm stupidest when I try to be funny"
New Orleans -
Yes, he's definitely right.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Yes, that surface "juice" you are seeing was all gone by the time you got it to your plate anyway. It steamed off.And, also, you mentioned before, you want to pre-heat the skillet and make sure it's really nice and hot. The surface temp of the CI is what matters here, dome temp is largely irrelevant. And you want it holding a high temp for a good while to make sure it is heated through before you put the steaks on. If you don't have an IR thermometer, this is a case where it is quite handy.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Fascinating! I was wondering why my CI sears were a bit inconsistent. This is probably why.DMW said:Did you pat dry the surface of the steaks just before searing? If they are damp, they will steam before they can sear. You don't want that.
I swear I learn something new around here every day!
:-bd -
@DMWDMW said:Yes, that surface "juice" you are seeing was all gone by the time you got it to your plate anyway. It steamed off.And, also, you mentioned before, you want to pre-heat the skillet and make sure it's really nice and hot. The surface temp of the CI is what matters here, dome temp is largely irrelevant. And you want it holding a high temp for a good while to make sure it is heated through before you put the steaks on. If you don't have an IR thermometer, this is a case where it is quite handy.What temp do you shoot for on the surface of that cast iron? I have a thermoworks IRXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Also, if you are reverse searing on one egg, which I know the OP wasn't here.Don't place the steak on a cool place and cover with foil between the roast and sear. Place a cooling rack on a warmed plate and place the steak on the rack. Do not cover with foil.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@Thatgrimguy I like to have the CI at 600* solid for at least 5-10 minutes. The thing is with it on a spider down by the coals, it will probably go much higher than that. Don't use a really nice skillet you care about keeping a nice patina on for this.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
As long time reverse "searer", try a lower temp for the initial cook, almost like a dry sous vide. 225º with your rubbed steaks and take off at 110º, just like you did before. Let the smoke and seasoning work some magic.You will find the surface to be a little drier that when you do them at 350º. Dab, don't wipe the surface with a paper towel right before you drop them in the smoking hot skillet. The Mailard reaction doesn't happen until the meat is dry, and that means steam if you don't dry the surface.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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DMW said:@Thatgrimguy I like to have the CI at 600* solid for at least 5-10 minutes. The thing is with it on a spider down by the coals, it will probably go much higher than that. Don't use a really nice skillet you care about keeping a nice patina on for this.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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OP, What did you season with? I find some things seem to give a better crust (kosher salt). Also, did you add anything to the skillet besides the meat (oil, butter, w/e)XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Ok! Sounds like you all really know your stuff with the steaks.
I can't wait to try tweaking the method as your suggestions. Oh and I do have a thermopen.
Steaks again real soon.
Thanks so much!"I'm stupidest when I try to be funny"
New Orleans -
TigerTony said:Ok! Sounds like you all really know your stuff with the steaks. I can't wait to try tweaking the method as your suggestions. Oh and I do have a thermopen. Steaks again real soon. Thanks so much!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW Haa! I sure did think you were talking Instant read for IR. Don't have a infrared. But I promise I'll get the cast iron skillet temp hotter next time.
thanks again!"I'm stupidest when I try to be funny"
New Orleans
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