(questions about) Fire Grilled Steak with Steakhouse Butter

BKRonline · April 2015

I'm on a quest for perfect steakhouse steaks on my large big green egg, and I came across a recipe by Chef Michael Smith on BigGreenEgg.com.

"Fire Grilled Steak with Steakhouse Butter"

What's great about this recipe is the flavored butter and general EGG specific tips, but I have a few questions.

They call for "4 thick New York strip loin, sirloin or ribeye steaks"... what is thick? 1 1/2", 2"?

The last time I cooked steaks at 600F-650F it was overdone shoe leather at 2min per side. These particular steaks were perhaps 1/2" thick from the grocery store. Where can I get thick steaks and will the thickness help with the shoe leather issue?

Thanks in advance for any help!

Wolfpack · April 2015

If you are going to go that hot I would start with 1.5"- ask the butcher at the grocery store to cut some for you. Do a search for reverse sear- I find it a much better way to cook. They other option is known as T-Rex. Most important thing is to get a meat thermometer- cook to temp not time.

BKRonline · April 2015

@Wolfpack Thanks so much!

StillSmoken · April 2015

What wolf said. I T-Rex mainly because that's the first method I found. Let your steak come to room temp prior to putting on the egg. I let mine sit for about 1.5 hours prior to egging. In my opinion it helps with tenderness. Good luck!

buzd504 · April 2015

StillSmoken said:

What wolf said. I T-Rex mainly because that's the first method I found. Let your steak come to room temp prior to putting on the egg. I let mine sit for about 1.5 hours prior to egging. In my opinion it helps with tenderness. Good luck!

Also, part of that sit time helps the salt do it's work. Salt liberally at least 30 minutes before cooking.

stemc33 · April 2015

You might like the @cazzy method.

http://eggheadforum.com/discussion/1171538/steak-how-i-do-it#latest

(questions about) Fire Grilled Steak with Steakhouse Butter

Comments

Categories