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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Wanna know the secret of perfect steak?

Ladeback69
Ladeback69 Posts: 4,484
in Forum Feedback
This is an article that a local food blogger I have taken a pizza making class from posted about the secret of a perfect steak.  There are a lot of steps and I haven't tried it yet, but think I will sometime.  Has anyone else down this method?  He was voted Food Networks Grill Mayor in 2012.

http://www.kansascity.com/living/liv-columns-blogs/chow-town/article23671249.html
XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.
· Share on FacebookShare on Twitter

Comments

  • ringkingpin
    ringkingpin Posts: 260
    All good advice, no real secrets.  I follow all of these rules pretty much except for the reverse sear.

    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    Pretty much a standard reverse sear. My personal preference is to do the initial low part of the cook at 250ºF, 300ºF is a tad too hot for our normal steak cut. 
    Like the statement about seasoning after the cook (sometimes using a board sauce) as everything except mineral, salt, will burn during the sear. Brushing with drawn butter works to increase the browning and builds crust. (like APL suggests, brush the side that has just been seared, do not brush and then flip). Good article. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter

Categories