Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Searing Beef, Chops, etc.

BunkyRubBunkyRub Posts: 52
edited 1:10PM in EggHead Forum
As a new egger I did filets (beef) Sat. evening and did not get a good sear/grill marks on the meat. Any quick thoughts on this particularly around amount of charcoal to use, dome temp. and any other info related to this? Overall I was very pleased with how the steaks turned out, but would have liked more grill marks and "crust" on the meat.


  • Chef WilChef Wil Posts: 702
    Filets don't have fat per say, I'd season meat, then brush a lite coat of butter or olive oil, then sear. Just be careful you don't burn yourself because the oil or butter may flare up a bit, but you'll get a good crust. Good luck.

  • PakakPakak Posts: 523
    BunkyRub,[p]You don't say what technique you used but I'd guess you didn't have a high temp sear - 600-750°+. Just guessing. If you're having problems getting that high of temp, you probably aren't filling the firebox full with lump.[p]You *almost* cannot have too much lump ... don't worry about burning too much. Make sure you *do* have good air supply to the fire from the lower vent, which should be wide open for highest heats. Leave the daisywheel and the raincap off the top. After your cook, just shut everything down (both upper and lower vents). On the next cook, simply refresh the level of lump in the firebox.
  • HooterHooter Posts: 134
    BunkyRub,[p]Another idea is to cook the steaks directly on the lump. Yes, throw those suckers right on the burning wood. Sear 1.5 minutes per side, rest 20 minutes, finish at 400 degrees 4-5 minutes per side depending on thickness. Don't worry about ash on the lump.
Sign In or Register to comment.
Click here for Forum Use Guidelines.