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

what should me temperature be

Unknown
Unknown
edited November -0001 in EggHead Forum
HI
I'm cooking a beef tenderloin and the recipe says to pan sear it at medium high heat for 20 mins. I'd like to cook it on the egg...what does medium high heat equate to for the egg temp?
Thank you!!!!!!!! Happy cooking
· Share on FacebookShare on Twitter

Comments

  • stike
    stike Posts: 15,597
    Brandy,
    well, you could sear each side 3 to 4 minutes at 600 or so, and maybe dwell it until you hit 130 (or whatever your desired internal is).[p]
    you could also dry roast by doing it indirect in the egg, which would be the same as your oven then. oddly, in that case, medium high is more like 350. though that seems low to me. for a cook which is intended to give you a bit of a crust.[p]there are a few ways to do it. [p]i guess if i were doing it, i'd sear over a raging fire, say 750, rolling it after 2 minutes or so (when it can roll and isn't stuck to the grill). then i'd yank it off, let the fire calm down (ten minutes or so), and toss it back in with the fire at 450. monitor the internal temp til it hits 125 and yank it off. it'll coast to 130.[p]all of this of course is plus or minus how you like things

    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Brandy,
    I would still recommend searing it in a pan on your stove for a couple of minutes per side before I took it to the egg.
    · Share on FacebookShare on Twitter

Categories