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First Time Poster. Eager Egger.

GrillerRebGrillerReb Posts: 4
edited September 12 in Off Topic
I’ve been reading the board for about a month. I’ve just recently been granted access to post. It’s amazing how I spend as much time reading these threads as I do reading up on my Ole Miss football team’s fall practices.

I’ve been Egging for about a month. I absolutely love it. I understand the cult following now. I’m cooking on it about four days a week at a minimum and multiple times over the weekend. My proudest moment thus far was the Labor Day Weekend brisket that actually turned out really well with a decent bark.

As it relates to steaks, I have seen the gazillion threads on the perfect sear but I thought I’d ask about them in my maiden post. How do you all cook a ribeye or filet on the Egg? I’ve done the reverse sear with an inch thick ribeye and I seem to overcook even when I get the internal to about 100 and then sear at 700 degrees for 45 seconds per side. I did a ribeye this evening and got the Egg up to about 850 and literally only cooked it about 1:10 per side and it was a little rarer than I preferred but absolutely delicious.

Also, I see a lot of discussion regarding lump preferences on here. I sort of flew blind in choosing lump but I started with a Green Egg bag and quickly moved to Jealous Devil and it is absolutely amazing as far as keeping a long cook and getting hot temps. My Green Egg bag was a bit of a disappointment.

This was a bit long. Enjoy everyone’s food porn and recipe ideas. Look forward to more time on the board.


  • lkapigianlkapigian Posts: 6,906
    Welcome ! Lots if Excellent people here with knowledge all over the place
    Visalia, Ca
  • buzzvolbuzzvol Posts: 415
    Welcome Ol piss 😎
    Lawrenceville, GA
  • FoghornFoghorn Posts: 8,057
    Welcome aboard.  

    As for the steak cook, I have had the same issue with the reverse sear.  I find it hard to get the internal temp just right when I reverse sear - because at a high temp, the margin of error is very small.

    That's why I gave up on it and I sear steaks on the front end.  Then I take the steaks off and shut down the egg and put in the platesetter for a few minutes.  The egg doesn't cool down very fast, but when you add a heavy ceramic heat blocker and reduce the fire size considerably, you can then roast the steak at about 275-300 until you get the internal temp within 5 degrees of the goal. 

    I've had more consistent and better results since I realized that I'm not good enough to execute a reverse sear.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Welcome aboard! Nearly everything I learned about the BGE when I got started came from this forum. It is a great resource.
    Stillwater, MN
  • Hotty toddy! 
    I reverse sear at 350ish using a probe to 115 degrees pull and then get the Egg temp to 600 ish and sear for about 2 minutes per side.  I check temp and at 125 I pull them.   Perfect every time.  

    Large BGE, Small BGE, Weber Summit NG                                                                                               
  • I'm a new Egg owner as well and out of my cooks the steaks are the favorite so far. I do 2" thick steaks for the reverse sear, big steak but one feeds my entire family. I would try at least 1.5" thickness and see if you have better results.

    I do 250° indirect to 115 internal, then open up the egg and throw steak on for 2 minutes per side over direct (probably somewhere around 600 - 650°). Then I try to  let rest for at least 10 - 15 minutes before my kids attack it like a pack of hyenas.
  • gmanrvagmanrva Posts: 184
    Welcome! Hang on to your wallet =)
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • GulfcoastguyGulfcoastguy Posts: 3,602
    Welcome to the forum. I am sure that you will get a lot of suggestions about steaks. I will limit mine to search for Mickey’s Coffee Rub . Oh one other thing, Hail State!
  • MolemanMoleman Posts: 284
    Welcome. There are so many good cooks here. And so much else to be learned from this group. I barely ever post but have learned almost everything about cooking from this group. I’m so grateful to have found this site.  
  • JohnEggGioJohnEggGio Posts: 1,238
    Welcome!  Look forward to seeing photos of your cooks.
    Maryland, 1 LBGE
  • Hans61Hans61 Posts: 3,877
    edited September 13
    Welcome! I reverse sear consistent medium rare. Almost always grilling thick Costco steaks. Have the eggspander setup for direct and indirect - usually mid temp it 275-300 until internal temp gets to 115, then open it up so it gets somewhere in the 550s and sear 2min per side - the key to the reverse sear is to do the sear sooner than later if by chance your IT is lower than you desired throw it back inirect and check temp every min or so keep in mind you’ll get some carry over cook after taking the meat out 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • frazzdaddyfrazzdaddy Posts: 2,102
    Welcome to your new life! have fun eat well.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
  • loco_engrloco_engr Posts: 4,276
    Welcome aboard! Nearly everything I learned about the BGE when I got started came from this forum. It is a great resource.
    ditto on that!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

    Bob Hope:

    When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap

  • Welcome to the club! As others have said, I’ve learned so much about egging on this forum.
    When I do steaks I get the temp stabilized anywhere from 650°-700°. I generally use Costco prime beef which are about 2” thick. Throw on the steaks and flip at the 4 min mark. Cook another 4 mins and check temp with instant thermometer (I recommend a thermapen). Total cook time for me is around 8 mins - I like med rare to medium. Almost perfect every time. Cheers and enjoy the journey  
  • lousubcaplousubcap Posts: 22,035
    Welcome aboard and enjoy the journey.  Above all, have fun.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • YukonRonYukonRon Posts: 15,996
    You have received a lot of information regarding steaks at reverse sear, I sear them first, in a cast iron skillet then I place them on the egg with the ceramic plate installed.
    pick your internal temps, pull 5°F prior to preferred temp, let sit for a bit  then serve.

    There are some nice selections to use for lump out there. I use Rockwood, primarily. In fact, lately, if I do not use Rockwood I do not cook. I think perhaps finding that product was the most important accessory to my Big Green Egg.

    There is a saying about ceramic; There are only two types of ceramic: Cracked ceramic, and ceramic that is going to crack. A nickels worth of free advise: use it if you want....Keep about an inch of ash in the bottom of your BGE. The insulation it provides may help in keeping the base from cracking on you, especially in the larger units. I have been there a couple times and since I started using the ash as an insulator I have had no problems.

    As mentioned previously, by one of the Egger’s in this group, this lifestyle you have willingly chosen to become a part of, can spend a lot of your money in little or no time at all. In fact, as My Beautiful Wife, constantly and consistently reminds me, the initial cost of the purchase of the Big Green Egg is the least expensive aspect of owning a BGE. She was absolutely correct on my second one too.

    So far, and just guessing on the shy side here......I am in for about 6 figures in the 7 years, thus far. Seriously, college for your children and saving for retirement are severely overrated. 

    Also, as mentioned here, the best people are here. The best chefs I have ever known in my life are here. The best friends I have ever made are here. I am hoping that you will become as fortunate as I have become, with the folks of this crazy cult.

    It may get crazy from time to time on the forum, only because you are dealing with passionate people who care. Worry not, the people you may disagree with are the same that would drive 800 miles to give you the shirt off their back.

    Welcome to the machine. It is fun, and it is worth every dime. Glad to have you on the forum.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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