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

Steak Help

hizzoner
hizzoner Posts: 182
edited November -0001 in EggHead Forum
I have had some phenomenal cooks with some big thick steaks, but I have yet to cook regular 1" steaks.

I need a time guide. I have been doing 1 1/2" ribeyes for a 2 min. sear on each side and then a 2 min. dwell at 600 deg. for a good med. rare


Any help on what times I need to use for 1" steaks?
· Share on FacebookShare on Twitter

Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    thermapen,,, not times
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,451
    whether thick or thin you might try hot tubbing them. That way the meat centers are already warm before going on the grill for a mere sear. For 1" ones an hour in the water would be plenty so say a 1.5 minute and flip for another 1.5 would be enough - no dwell needed. Or even shorter time - after all you can't un-do an over cooked steak! Try it and I bet you'll be a convert!
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Clam
    Clam Posts: 117
    I agree with Pat. My thermapen is my most valuable grilling tool!
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,451
    Don't get me wrong I agree about the Thermapen, but the point is he is asking about are steaks that are only 1" thick. Those puppies need to be watched carefully and closely for a short time - that's where time may be a better tool than the Thermapen and that's why I suggested hot tubbing.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter

Categories