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Need advice for 1st stake on egg

alphabrace
alphabrace Posts: 23
edited November -0001 in EggHead Forum
Hello,
Just started using my egg last week and this morning I was looking for something to cook on it tonight. Low and behold I found a few vac packed Sirloins! Now how should I go about cooking them? I am thinking put grill on top of fire ring to sear, then move grill up on the riser I bought to cook at felt level until done. Don't have any rub but can I make some homemade?
Thanks!
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Comments

  • PhilsGrill
    PhilsGrill Posts: 2,256
    That will work just fine. For a rub a complex mixture of salt and cracked pepper will work perfect.
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  • ShedFarm
    ShedFarm Posts: 499
    I don't know what your previous grilling experience is, but (and this may get me grilled by everyone else), I would recommend you handle your first steak on the egg, the same way you're used to grilling it. That would allow you to get a good comparison between your "pre egg" and "enlightened" steak grilling results.

    It's really easy to get caught up in all of the different ways to get from point "A" to point "B" on the egg, due to its versatility. Sometimes though, it's easiest to just treat it like any other grill, and appreciate how even simple methods can create eggcellent food.
    BJ (Powhatan, VA)
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  • gdenby
    gdenby Posts: 6,239
    Agreed, your method should work well. A good steak doesn't really need anything but some salt, and a few grinds of pepper before serving.

    Let me mention my favorite method, often called "hot tubbing." Fill a big pot with hot tap water. Mine is usually around 115F. Drop the packed steaks into the water (this can be done straight from the freezer), and keep refreshing the water till the steak reaches the same temp as the water. At this point, they are just about done rare. If you like, you can bump up the heat and have them actually rare.

    De-bag and season.

    Then just sear on the bottom level, 30 seconds per half inch per side, temperature at max. You will be certain of a well charred outside, and a pink inside. And it makes the time spent at the Egg just a few minutes. Works great with guests.
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  • cookn biker
    cookn biker Posts: 13,407
    Well said!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Le Oeuf Vert
    Le Oeuf Vert Posts: 512
    That is some of the best advise I have heard for a new Egger. Well said.
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    If you'll hit my web site and go to the recipe tab I have a pretty popular recipe for doing steaks. Put the rub on heavy and let it sit for a couple of hours before cooking.

    http://chefcresap.com
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  • Botch
    Botch Posts: 17,369
    I wouldn't even bother with raising the grill; 60-90 seconds per side for your standard, 1" steaks will probably be all you need. I overcooked my first couple steaks and it wasn't much time at all.

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • Dave in Florida
    Dave in Florida Posts: 1,157
    Coming from many years of cooking on a gas grill, my first cook on my large EGG was 1" bone in Ribeyes. Temp stabilized at 650, direct cooking, Butcher Block Garlic Lover Steak rub. Good sear on the steaks and Time it to your taste in steak. This was quote from the wife: "this was the most tender, juicy, flavorful steak I have had in a long time, no need wasting money at steakhouses anymore."
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • Dave in Florida
    Dave in Florida Posts: 1,157
    Coming from many years of cooking on a gas grill, my first cook on my large EGG was 1" bone in Ribeyes. Temp stabilized at 650, direct cooking, Butcher Block Garlic Lover Steak rub. Good sear on the steaks and Time it to your taste in steak. This was quote from the wife: "this was the most tender, juicy, flavorful steak I have had in a long time, no need wasting money at steakhouses anymore."
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
    · Share on FacebookShare on Twitter

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