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Reverse Sear NY Strips

hinescoltonhinescolton Posts: 8
Started the evening off with a great meat and cheese platter while I got the egged prepped for dinner.



Enjoyed an amazing Steak tonight with some Burgundy Mushrooms and a Baked Potato paired with one of my favorite wines!  I can’t have a steak any other way after learning this technique from you guys!

Cheers!






Comments

  • KevinboatrightKevinboatright Posts: 182
    edited March 15
    Did you recieve the other thing that goes along with March 14  
    I cant wait to try my first reverse sear steak. 
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • Must. Not. Make. National Steak And BJ Day. Joke. 


    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Did you recieve the other thing that goes along with March 14  
    I cant wait to try my first reverse sear steak. 
    Unfortunately no... : )

  • "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • What technique did you use on the steak? 

    I’ll leave the other technique to the ladies. 
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • SciAggieSciAggie Posts: 3,726
    I’d enjoy that plate for sure. Nice job. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • What technique did you use on the steak? 

    I’ll leave the other technique to the ladies. 
    I cooked the steaks indirect at 250 until they registered 128.  Took them off the grill and removed the plate setter.  I then cranked the grill up to 500 put a touch of canola oil on the steaks and seared them for a minute on each side.  After I removed them I placed some butter on them lightly covered with foil for 10 minutes.  
  • What technique did you use on the steak? 

    I’ll leave the other technique to the ladies. 
    I cooked the steaks indirect at 250 until they registered 128.  Took them off the grill and removed the plate setter.  I then cranked the grill up to 500 put a touch of canola oil on the steaks and seared them for a minute on each side.  After I removed them I placed some butter on them lightly covered with foil for 10 minutes.  
    Sounds simple enough. What thickness steaks are you using? NY Strip is my favorite cut.  Also, does this method work with other cuts? 

    You also just justified me getting a mini max. Use the large for cooking and mini max for searing. 
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • What technique did you use on the steak? 

    I’ll leave the other technique to the ladies. 
    I cooked the steaks indirect at 250 until they registered 128.  Took them off the grill and removed the plate setter.  I then cranked the grill up to 500 put a touch of canola oil on the steaks and seared them for a minute on each side.  After I removed them I placed some butter on them lightly covered with foil for 10 minutes.  
    Sounds simple enough. What thickness steaks are you using? NY Strip is my favorite cut.  Also, does this method work with other cuts? 

    You also just justified me getting a mini max. Use the large for cooking and mini max for searing. 
    These were 1 1/4- 1 1/2 thick.  I have done it with Ribeyes and they turned out great, I prefer a NY Strip though.  
  • NorthPilot06NorthPilot06 Posts: 608
    Nailed it!  I need to make some loaded baked potatoes..they look killer
    DFW - 1 LGBE & Happy to Adopt More...
  • JohnnyTarheelJohnnyTarheel Posts: 5,354
    Solid cook..
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • KevinboatrightKevinboatright Posts: 182
    edited March 15
    What technique did you use on the steak? 

    I’ll leave the other technique to the ladies. 
    I cooked the steaks indirect at 250 until they registered 128.  Took them off the grill and removed the plate setter.  I then cranked the grill up to 500 put a touch of canola oil on the steaks and seared them for a minute on each side.  After I removed them I placed some butter on them lightly covered with foil for 10 minutes.  
    Sounds simple enough. What thickness steaks are you using? NY Strip is my favorite cut.  Also, does this method work with other cuts? 

    You also just justified me getting a mini max. Use the large for cooking and mini max for searing. 
    These were 1 1/4- 1 1/2 thick.  I have done it with Ribeyes and they turned out great, I prefer a NY Strip though.  
    Perfect. I have a gift card to a local butcher shop. This sounds like a great time to use it and get to know my local butcher, now that I’ve had my egg for 2 years and have learned from my mistakes with cheaper cuts. 

    I appreciate the help @hinescolton
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • WoodchunkWoodchunk Posts: 694
    Our Costco has NY strips for 6.99 lb. 
  • johnnypjohnnyp Posts: 3,233
    Nice looking spread.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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