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STEAK: how I do it

NDGNDG Posts: 1,992
Wife BDAY so SRF ribeye fillets - sooo damn good.  I am no expert, but I always reference my notes below when I do steak, figured I would share.

1) Egg @ 250F w/ cast iron griddle on factory level grate 
2) Insert grid extender (directly over cast iron griddle) 
3) Season Steak w/ evoo S&P - place steak on top of grid extender (so griddle below blocks direct flame AKA indirect) place some aluminum foil on griddle to catch any drips
4) Remove steak once internal temp is between 115 -120F . . . tent
5) Remove raised grid, open egg 100% until dome temp reads around 600F 
6) Pat meat dry - sear on hot cast iron griddle for 60 - 90 secs per side, check the internal temp. FINAL PULL  I hope to be 5-8 degrees below my target temp. 
*optional - if CI little lower temp - add ghee/clarified butter and fresh herbs . . baste during sear

BASTE OR BOARD SAUCE!  herbs/butter . .  APL has many




Columbus, Ohio

Comments

  • StillH2OEggerStillH2OEgger Posts: 2,912
    Looks great -- and dong free, to boot!
    Stillwater, MN
  • NDGNDG Posts: 1,992
    damn, I should have slid in a dong or two. 
    Columbus, Ohio
  • StillH2OEggerStillH2OEgger Posts: 2,912
    I think most prefer this meat, I mean beef, well you know what I mean.
    Stillwater, MN
  • NDGNDG Posts: 1,992
    I now see . . I have a reputation.
    Columbus, Ohio
  • BotchBotch Posts: 9,973
    NDG said:
     - sooo damn good.  I am no expert, but I always reference my notes below when I do steak, figured I would share.
    Not so sure about that; that's a very succinct and stunning cook!  :triumph:
     
    But, yeah, you need a "Snake River Beef" t-shirt, for sure....  :lol:
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • stv8rstv8r Posts: 750
    Solid method as long as you are working with good steak.  I made the mistake of buying by label (Costco Prime) only to find out the steaks sucked.  Pay attention to the marbling.
  • calikingcaliking Posts: 14,262
    Too lazy to follow that method, but damn if the results don't speak for themselves. Looks marvelous!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • NDGNDG Posts: 1,992
    edited July 11
    caliking said:
    Too lazy to follow that method, but damn if the results don't speak for themselves. Looks marvelous!
    Thanks!! It’s the Easiest way to do Reverse Sear for two reasons:
    1) you don’t have to mess with plate setter, since CI skillet accomplishes this
    2) cast iron preheats in BGE as you first cook steak indirect, so when you OPEN up BGE to prep for sear, the Cast Iron is already 250+ so huge head start to reach sear temp fast
    Columbus, Ohio
  • lousubcaplousubcap Posts: 21,729
    Great documentation and results right there.  Congrats and thanks for sharing.  
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • rekameohsrekameohs Posts: 147
    caliking said:
    Too lazy to follow that method, but damn if the results don't speak for themselves. Looks marvelous!

    It does look tasty, but for that amount of effort, I would go Sous Vide, followed by reverse sear in hot cast iron pan.  Perfectly pink from edge to edge.   Also, I have trouble keeping mine below 275.
  • JohnInCarolinaJohnInCarolina Posts: 17,445
    That method makes a lot of sense to me.  Love the reverse sear on ribeyes.  

    My approach recently is to roast them on my Large BGE.  Then I just move them to the grate of my MiniMax, and hit them with the flamethrower.  I don't get the basting that way, but I can dial in the sear. 
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
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