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Is it a steak or is it a roast?

All caught up in the Raven's season opener, about 2:30 in the afternoon I realized there was nothing in the fridge for dinner.  I sent the dear wife on a quest to find steak in the freezer - of course she decided to do a complete inventory and reorganization of the upstairs freezer which required multiple game interruptions, she needing my expertise in identifying various frozen blocks of meat.  Fortunately, the Ravens had the game well in hand, so they did not need my undivided attention.  Anyway, she brought me this 2.5-3.0 pound block of -4° ice-meat which I ID-ed as the last remnant of a primal bone-in prime rib-eye purchased pre-COVID from Costco.   Not knowing how long it would take to thaw, I dropped it in the SV at 130°.  

I've recently been reading about a technique which has one plunge the steak into an ice bath after SV.  I think this accomplishes 2 things: 1) allows for substantial searing without overcooking and 2) helps the meat regain firmness after becoming floppy in the hot bath.  So, after about 3 hours in the tub, I iced it for about 10 minutes, then dried it and let sit at room temp until the egg and I were ready.

Egg was at 400°+.  I gave the meat a light coat of evoo along with plenty of salt & pepper.  It was on the egg a total of about 15 minutes - about half of that with the dome open.  Lots of flipping and rotating and getting every edge seared.  7 minute rest and then sliced.  Served with twice-baked potatoes (also from the freezer).  Somehow I managed to not foul it up.


Maryland, 1 LBGE

Comments

  • WeberWhoWeberWho Posts: 8,391
    Beautiful looking roasteak! 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • northGAcocknorthGAcock Posts: 14,368
    who cares. looks and bet it tasted grate too.
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • FoghornFoghorn Posts: 8,060
    Looks like a perfectly cooked steak to me.  

    What did your wife eat?

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

    San Antonio, TX

  • dbCooperdbCooper Posts: 574
    I'd say anything that looks that fabulous can be called anything you like.
    LBGE, LBGE-PTR, 22" Weber
    Great Plains, USA
  • As a roast it looks like a perfectly cooked, small roast.

    As a steak, it looks like what my dreams are made up of.

    I'm going with steak.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • lousubcaplousubcap Posts: 22,045
    Now that is a victory banquet right there.  Gotta love audibles when they yield a touchdown.  Great cook and way to bring it home.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • I am in the ice bath then sear camp. It does exactly what you said. You can actually just cool it under cool tap water if you don’t want to throw all your good cocktail ice on a bag of steak. room temp is fine. 
    Keepin' It Weird in The ATX
  • SGHSGH Posts: 27,139
    It looks like a roast that has been cut into steaks to me. Whatever you want to call it, it looks fantastic to me.  

    Location- Just "this side" of Biloxi, Ms.

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    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 

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    He is at least a million times smarter than either you or me


    Nothing Beats a Fine Shave

  • SkiddymarkerSkiddymarker Posts: 8,511
    Perfect looking stoast, we cook all our beef this way. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • JohnEggGioJohnEggGio Posts: 1,239
    Perfect looking stoast, we cook all our beef this way. 
    "Stoast!"  There you go - I like it.  Thanks for all the kind words, everyone.  As good as this was, to be honest, maybe half as thick with twice the crust would be even better.
    Maryland, 1 LBGE
  • lousubcaplousubcap Posts: 22,045
    Appreciate the assessment- Crust is crust and as you note the thicker the steak the more that gets lost.  
    Regardless, you nailed it.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Mattman3969Mattman3969 Posts: 9,971
    Outstanding!  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JRWhiteeJRWhitee Posts: 5,517
    Looks perfect to me.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Upstairs freezer?! 

    I need to tell my wife that this is a thing.  

    Nice cook btw.  
  • FoghornFoghorn Posts: 8,060
    Upstairs freezer?! 

    I need to tell my wife that this is a thing.  
    How did I not catch that?

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

    San Antonio, TX

  • JohnEggGioJohnEggGio Posts: 1,239
    For clarification, the "upstairs freezer" is the one attached to the fridge in the kitchen.  It's one if those units with fridge above and freezer below and for me it's a big pain in the back (a$$), to sift through there looking for stuff.  We do have an inexpensive second fridge (see my "things that make men cry" post) in the basement which has a small freezer above, and when I joined Costco a few years ago (after joining this forum), I bought a small chest freezer - also in the basement.  And, yes, they are all jammed with odds and ends.
    Maryland, 1 LBGE
  • ColbyLangColbyLang Posts: 764
    I wish I had a basement and an upstairs fridge...great looking cook. 
  • briwaldbriwald Posts: 26
    Beautiful cook and GO RAVENS! (Baltimore boy, born and bred)
    Maitland, FL
    XL BGE since 2019
    "When cooking, I stick to the 3 B's: Beer, Bacon and Butter." 
  • WoadieWoadie Posts: 151
    Wonderful looking cook!
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