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Just a steak...

calikingcaliking Posts: 11,122
Nothing particularly special. Found a Costco ribeye cap pinwheel while freezer diving over the weekend. Vac sealed with DP Cowlick already on it. 

Cranked the mini up to 650F or so. Hard sear on both sides. Rested, then topped with a dollop of garlic parmesan butter. Turned out damnn near perfect. The crust was beautiful. Which was a relief, since I don’t cook steak very often. 

Only one pic to post, since I thought it looked cool. And everyone knows what a steak looks like. 



#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.

Comments

  • R2Egg2QR2Egg2Q Posts: 1,981
    Looks good and yes a cool pic.   B)
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • EggNorthEggNorth Posts: 1,125
    Steak looks like it's floating on air ... Nice picture and steak.
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • Killit_and_GrillitKillit_and_Grillit Posts: 3,318
    That gif just made me do a little jig in my office chair. And I hadn't even had coffee yet.

    Looks great! 

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

    South of Nashville, TN

  • LegumeLegume Posts: 8,211
    That may be the best crust on a steak I’ve seen here.  Outstanding.
    Austin, TX
  • JRWhiteeJRWhitee Posts: 4,496
    That looks fantastic Cali. Perfection.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • northGAcocknorthGAcock Posts: 10,034
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • Nature BoyNature Boy Posts: 8,523
    Nicely executed sir. And fun images. Appreciate you sprinkling our stuff on your hard-earned meat! Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • calikingcaliking Posts: 11,122
    Thanks for the kind words, folks. 

    @Nature Boy  I was sure the spices in the rub would burn searing it like that, but they didn't. Turned out to be a good pick for this steak :)


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Nature BoyNature Boy Posts: 8,523
    @caliking Yeah, Cow Lick stands up to searing heat really well. I'm thinking that intense browning really mellowed out the pepper too....right? Cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • calikingcaliking Posts: 11,122
    @caliking Yeah, Cow Lick stands up to searing heat really well. I'm thinking that intense browning really mellowed out the pepper too....right? Cheers!
    Chris

    It kinda did, but not enough that it was missed. I usually prefer DP Raising the Steaks, but figured I'd try the Cowlick since it had been a while. Plus it was already rubbed and sealed, raring to go!

     

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • YukonRonYukonRon Posts: 12,247
    Then the Mona Lisa is just a picture....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • lkapigianlkapigian Posts: 2,985
    Bombdiggity!
    Visalia, Ca
  • thetrimthetrim Posts: 5,666
    Nice job!  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Mattman3969Mattman3969 Posts: 8,049
    Damn Cali!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 11,122
    YukonRon said:
    Then the Mona Lisa is just a picture....
    Too kind, Ron.

    caliprince took one look at his plate and said,

    "I want lamb lollipops!"

    Spoiled brat.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • blind99blind99 Posts: 4,215
    The real problem is he’ll never eat at a restaurant with better food than home, or meet a spouse who cooks better than he can. You’re setting him up for a life of food disappointments :)
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • gmacgmac Posts: 1,789
    Nice steak. Took me a lot of years to teach folks that thicker is better for steaks!!!  And that looks to be one darn thick steak. Beauty.  
    Mt Elgin Ontario - just a Large.
  • calikingcaliking Posts: 11,122
    blind99 said:
    The real problem is he’ll never eat at a restaurant with better food than home, or meet a spouse who cooks better than he can. You’re setting him up for a life of food disappointments :)
    I think about that sometimes. Maybe he has it too good :)

    I learned a lot about food and cooking by just hanging out with my mom in the kitchen,  and doing groceries with her at the markets in India. So when we got married, caliqueen had some catching up to do :smiley:

    PS - don't ever tell her I said that. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DMWDMW Posts: 12,470
    caliking said:
    blind99 said:
    The real problem is he’ll never eat at a restaurant with better food than home, or meet a spouse who cooks better than he can. You’re setting him up for a life of food disappointments :)
    I think about that sometimes. Maybe he has it too good :)

    I learned a lot about food and cooking by just hanging out with my mom in the kitchen,  and doing groceries with her at the markets in India. So when we got married, caliqueen had some catching up to do :smiley:

    PS - don't ever tell her I said that
    Just for clarity sake, the portion of the above that I hit "Agree" on is bolded above.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • buzd504buzd504 Posts: 2,540
    I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?
    NOLA
  • JohnEggGioJohnEggGio Posts: 390
    buzd504 said:
    I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?
    I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.
    Maryland, 1 LBGE
  • buzd504buzd504 Posts: 2,540
    buzd504 said:
    I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?
    I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.

    Thanks.  That's helpful.
    NOLA
  • calikingcaliking Posts: 11,122
    buzd504 said:
    I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?
    I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.
    This. 

    When I've grilled them unrolled/deconstructed, you have to watch them closer, as the pieces are not uniform. Grilling it as-is works well. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • buzd504buzd504 Posts: 2,540
    caliking said:
    buzd504 said:
    I'm curious about these as our Costco just started carrying them.  Is there any circumstance where you would want to unroll these, or are they best cooked as-is?
    I’ve done them both ways, and would say I prefer unrolled - grilled quickly, directly over high heat.
    This. 

    When I've grilled them unrolled/deconstructed, you have to watch them closer, as the pieces are not uniform. Grilling it as-is works well. 

    My concern about grilling them rolled is similar to the argument about cooking a burger more - since the interior of the meat has been exposed to a blade/air, isn't their more risk of pathogens implying that the meat should be cooked more for safety when rolled up (not that I will - I'm mostly talking hypothetical here).  Or do I not understand the cut?
    NOLA
  • ReToddedReTodded Posts: 11
    that is awesome man.  this stuff is what I miss about this forum.  pics of amazingness.

    Egger for 15 years.  I've owned and traded them like some folks do used cars.  Recently bought an XL BGE.  #WhatIsOldIsNewAgain
  • calikingcaliking Posts: 11,122
    @buzd504 the risk of contamination is much higher for ground meat than for solid cuts. Although one could argue that it could be similar with Costco meats since  they jaccard their steaks. 

    The short answer is... I don’t worry about it. Maybe I should, but I don’t. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Killit_and_GrillitKillit_and_Grillit Posts: 3,318
    caliking said:

    The short answer is... I don’t worry about it. Maybe I should, but I don’t. 

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

    South of Nashville, TN

  • MickeyMickey Posts: 18,738
    you win
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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