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Unknown

Just got an egg yesterday, followed the video exactly for cooking a steak, it came out too raw, the question is, if it calls for searing at 650 degrees on each side for 1 monute, when you open the egg to put the steak on, it immediately drops to may 500, do you start counting the one minute when it gets back up to 650 degrees? I know it will take practice, but I'd like to understand when to start timing.[p]Thanks

Shelby

Hi Betty![p]Welcome! Granted opening the dome to flip the steak causes the temp to drop, but flipping one or two steaks shouldn't cause it to drop too much in temp. Start timing from the time you close the dome.
That being said, most everyone on this forum will tell you to watch the video as entertainment and put the cookbook up for sale on your next garage sale. Lots of folks here with lots of experience cooking on the egg and in almost every case, the times/temps suggested on the forum differ from the cookbook/video.
Personally, searing a steak for 2-3 mins on each side at 650 degrees gives it too much of a charred outside for my taste buds, so I go with slightly lower searing temps and flip quickly.
Hope this helps. Check here often, even if you don't have a question; you'll learn lots from the various posts.

Tim M

Betty,[p]One min per side is much too little unless:
1. you like steak tartar
2. it is the thickness of bologna[p]You want to sear for 2-5 min per side but it really matters how thick it is and how done you want it. Steaks take anywhere from a few minutes, total, to 10-12 min and it again depends on the thickness and doneness you want. A good, quick reading, thermometer is essential unless you are good with the "feel" method to determine doneness. Steaks are tricky and I urge you to not depend on timing alone since there are way too many variables.[p]Tim

Wardster

Betty,
Also, in order to maintain the temp after opening to tend to the meat, the egg must be stabalized at the desired temp. Just reaching the desired temp and then opening her up will put you back a bit. It's all a learning process via trial and error. Have fun with it.
Wait until you try some pork and chicken! Yum Yum

Unknown

Betty,
I usually buy steaks that are not quite an inch thick. I get the BGE up to 500-600 then sear the steaks two minutes on each side then close every thing off and let it dwell for 2-3 minutes. This is medium rare. You can let it dwell longer for medium or well done.

RRP

Betty, Welcome to the BGE cult! As said already make sure you have a stablized temp, not just reached it. Also did you calibrate your thermometer? - Those instructions are about the only thing other than the warranty card worth anything in the book.

Smokin' Todd

<p />Betty,
Welcome to the family!
You have yourself a great BBQ machine!
Enjoy![p]ST[/b]

Prof Dan

Betty,[p]Here is the 3/3/4 method -- works every time for me. First, put on your long leather gloves. Get your closed Egg up to about 550 and hold it there for 15 min before you start cooking -- that heats up the ceramic. About 10 min before you cook, toss on a couple of hardwood chunks. Sprinkle season salt on your steaks.[p]Toss the steaks on the hot grill and close the Egg. Leave the vents wide open. Don't let the temp get over 550. Three minutes later, flip the steaks. Three minutes later, shut all the vents. Four minutes later, CAREFULLY open your Egg [see below!] and take off the tenderest steaks you ever ate.[p]Safety tip -- after a "dwell" [that's the shut-down technique], take off the top vent, open the bottom vent, and burp the Egg. Otherwise, the rush of air will give you a flashback or backdraft. Not a good thing.[p]If you like your steak done a little more, just tweak the time intervals -- 4/4/6?

BlueSmoke

Betty,
Welcome Betty! We've got to get you some recipes. The link below will take you to The Naked Whiz's recipe page, and if you scroll down you'll arrive at a link to Bill Wise's BGE Cookbook. Bill's book is in Adobe - I recommend downloading and saving it.
TNW's recipes are good ones too.
[ul][li]Naked Whiz Recipe Page[/ul]