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Sirloin help

KristinnnKristinnn Posts: 133
edited July 2012 in EggHead Forum
I want my sirloin med rare to med
i have the cast iron grate

how do i cook it? 

ive had my egg for two months and ive cooked everything BUT steak on it :)

Comments

  • nolaeggheadnolaegghead Posts: 15,348
    If it's sirloin steak around 1.5" you can try this http://www.nakedwhiz.com/trexsteak.htm
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • KristinnnKristinnn Posts: 133
    that was a lot of reading.  a lot different than i expected.  never had to egg to 750.. seems scary :)
  • nolaeggheadnolaegghead Posts: 15,348
    You can also just throw them on direct at 400 and cook to 130F.  Nothing wrong with simple.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • When I bought my egg a couple weeks ago, the salesman told me to heat it up as hot as it would go (600+). Then, throw the steaks on for 2 minutes. Open and flip the steaks. Wait another 2 minutes. Then, completely close the bottom and top so that the fire snuffs out and the temperature drops. Wait 4 minutes and take the steaks off.

    I tried that with sirloin, and they came off a perfect medium rare. I was a big hit with my wife and kids! Even my picky-eater-son had thirds.

    To season the steaks, I just brushed on some olive oil and a steak rub.
  • nolaeggheadnolaegghead Posts: 15,348
    When I bought my egg a couple weeks ago, the salesman told me to heat it up as hot as it would go (600+). Then, throw the steaks on for 2 minutes. Open and flip the steaks. Wait another 2 minutes. Then, completely close the bottom and top so that the fire snuffs out and the temperature drops. Wait 4 minutes and take the steaks off.

    I tried that with sirloin, and they came off a perfect medium rare. I was a big hit with my wife and kids! Even my picky-eater-son had thirds.

    To season the steaks, I just brushed on some olive oil and a steak rub.
    If you see that salesman again, ask him if he has an egg.....

    If you snuff the coals with food in it, you can get a strong, disagreeable chemical taste.  You'll get a better result pulling them off and let them sit for 20 minutes while you cool down the egg slowly with the top spider open and the bottom choked down to half an inch or so.  When the temp is down to 400, throw them back on and cook them to temp. 

    If you thought those were good, your head will explode with these.

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I'll definitely give that a try next time. Thanks for the tip.
  • Doc_EggertonDoc_Eggerton Posts: 4,485
    You can also just throw them on direct at 400 and cook to 130F.  Nothing wrong with simple.
    With the addition of lowered grid, that is exactly what I do.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • KristinnnKristinnn Posts: 133
    thanks guys :)  i may try the 400 suggestion..not sure im ready for 750
  • chuffchuff Posts: 255
    It's Ford vs. Chevy (Chevy sucks BTW). I'm all about the reverse sear personally. I think it's more tender, tastes better, and way easier to heat the egg up at the end than it is to cool it down,
    XL BGE
  • KristinnnKristinnn Posts: 133
    i will have to try all 3 ways.  Thanks for the idea chuff
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