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Eating steak out
Comments
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jmarbs21 said:I got a longhorn gift card for Christmas and had to put my game face on and said I like it. You can't replace a BGE steak, just saying!
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RRP said:johnnyp said:Alright, I'm going to ask the question I'm sure people are thinking.
Will someone share their better than steakhouse techniques on this post. (@RRP I'm looking at you)
i can say with confidence that I can outcook a longhorn, Texas Roadhouse, outback, etc. that being said, I haven't come close to replicating results of a high end steakhouse like Ruth Chris or mortons. Advice for mastering the craft would be appreciated by more than just me, I'm sureGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
I believe my BGE steaks are some of the best I've ever had. However, last night, my wife and I were staying in downtown Chicago and had dinner at Wollensky's grill on State street next to the Chicago river and I learned I have competition out there. I had the dry aged bone in rib eye and she had the filet mignon. I bet if I had my thermopen with me, they both would have registered at exactly 134 degrees. The beef was amazingly flavorful. Both were perfectly cooked and the filet came with a trio of sauces: Béarnaise, au poivre and chimichurri. Now my goal is to replicate the sauces. A pricey meal but one I'll not soon forget. Part of it could have been the beautiful woman next to me though.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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RRP said:I proudly won $2,000 plus 2 large BGEs in back to back years at a steak only cooking contest.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Those shorts.......
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Short jorts. Haven't seen those since...hmmm...1981?Signal Mountain, TN
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Please quit reposting that pic...-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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my apologies for posting a 10 year old picture
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@RRP - hats off to you for winning that contest in all seriousness. Two grand plus two large BGEs - that's no joke."I've made a note never to piss you two off." - Stike
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Dont post it in the other steak thread, it will get buffaloed for sure.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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I'll have to go to a @SGH hog slaughter to unsee those Daisy Duke's.....Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:I'll have to go to a @SGH hog slaughter to unsee those Daisy Duke's.....
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Had a ribeye at McCormick & Schmick's in Chicago last week. I know I can make better steak than the one I had there.
At least I could expense it.SE PA
XL, Lg, Mini max and OKJ offset -
I have had some terrible cuts at Outback and other major steakhouses. We don't order steak when we eat at the chain restaurants.
The best steaks in Kansas are in the small towns, off the beaten path. Only the locals know about them, although word does get out. There is a place about 25 miles from here that serves a 16, 24, or 32 oz rib eye that are unbelievable. They age the meat for 28 days before the cut it. Steaks are 1 1/4" thick, and have perfect sear on outside. Price is 50% of the chains. They have a full service bar, and have specialized in rib eyes for the past 25 years.
I send a lot of sales reps over there with their clients, and everyone rants about the rib eyes.
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We go out for Sushi...._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I've got a very, very good memory, but I can't remember the last time I ordered a steak in a restaurant.John in the Willamette Valley of Oregon
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I haven't perfected the steaks of the BEST steakhouses yet, honestly haven't tried. But since I started doing them on the egg, I have not even been tempted to order one in a restaurant yet.
In fact, we don't even go out to eat very often these days. Between the eggs and my new Blackstone, we just can't find a reason to go out.
Titusville, Fl. and just bought XL and Med BGE. "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks. -
Sonny3 said:I haven't perfected the steaks of the BEST steakhouses yet, honestly haven't tried. But since I started doing them on the egg, I have not even been tempted to order one in a restaurant yet.
In fact, we don't even go out to eat very often these days. Between the eggs and my new Blackstone, we just can't find a reason to go out.Sandy Springs & Dawsonville Ga -
i used to like the older chains better where you ordered a number 7 med/rare, potato baked 6.99 these newer chains, outback, roadhouse, longhorns i just order the burgers nowadays, its harder to mess up a burger this can be done though, i once ordered a burger med/rare and it came back just cooked on one side rare/raw on the other side
fukahwee maineyou can lead a fish to water but you can not make him drink it -
If a really good steak is what I crave, I look no farther than my Egg.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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There's nothing on that plate but fat and gristle
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Not ordering a steak out well proceeded the egg. A Webber kettle and other basic bbq's do just fine. There are some high end places that do better than me, because I rarely buy USDA prime or high end beef. Mostly it is regular Costco beef for home use. I also keep it a tad more healthy; not much salt and no butter finishes when I'm at home.
@RRP I'm on your side. The shorts that are in style today are so long they defeat the purpose of wearing shorts.Cooking on an XL and Medium in Bethesda, MD. -
littlerascal56 said:
I have had some terrible cuts at Outback and other major steakhouses. We don't order steak when we eat at the chain restaurants.
The best steaks in Kansas are in the small towns, off the beaten path. Only the locals know about them, although word does get out. There is a place about 25 miles from here that serves a 16, 24, or 32 oz rib eye that are unbelievable. They age the meat for 28 days before the cut it. Steaks are 1 1/4" thick, and have perfect sear on outside. Price is 50% of the chains. They have a full service bar, and have specialized in rib eyes for the past 25 years.
I send a lot of sales reps over there with their clients, and everyone rants about the rib eyes.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Guess what I just got from my in-laws for Christmas?.......a gift card to Texas Roadhouse.....no complaints, it's the thought that counts. I actually do enjoy their chicken criders. I wish I could find a way to tell them how I would prefer a gift card from our local butcher.
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Are you sure your in laws really like you? JK.Sandy Springs & Dawsonville Ga
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bgebrent said:Are you sure your in laws really like you? JK.
Does anyone else get offended when friends and family associate your grilling steak on the BGE with a steak restaurant like Texas Roadhouse or Lonestar?
Maybe one day I will successfully match a t-shirt and shorts combination like RRP and then people will take me seriously.
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@jakebge www.cardpool.com
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DoubleEgger said:@jakebge www.cardpool.com
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littlerascal56 said:
I have had some terrible cuts at Outback and other major steakhouses. We don't order steak when we eat at the chain restaurants.
The best steaks in Kansas are in the small towns, off the beaten path. Only the locals know about them, although word does get out. There is a place about 25 miles from here that serves a 16, 24, or 32 oz rib eye that are unbelievable. They age the meat for 28 days before the cut it. Steaks are 1 1/4" thick, and have perfect sear on outside. Price is 50% of the chains. They have a full service bar, and have specialized in rib eyes for the past 25 years.
I send a lot of sales reps over there with their clients, and everyone rants about the rib eyes.
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