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Steaks

Unknown
Unknown
edited November -0001 in EggHead Forum
First time cooking steaks on my big green egg. I am new to the egg and wanted to know exactly how to cook the steak perfect! Thanks1
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Anakin,

    What kind of steaks? Lot's of different ways.

    Steve

    Steve 

    Caledon, ON

     

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  • smoky b
    smoky b Posts: 648
    t-rex!
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  • PapaB
    PapaB Posts: 146
    Yo, I too am a rookie, and I did my 1st steaks a couple of weeks ago after reading alot on the forum. I'll share what I did, because they turned out fabulous...best I've ever had. I went with direct cooking at 650 degrees. After stabilizing the temp at 650, I put them on 1 min. on the first side, flipped for 1 min on the 2nd side, then finally 1 min on the 3rd side and then took them off. That's a total of 3 minutes...They turned out an excellent medium rare. On the 3rd flip, I shut the egg vents down while waiting for the 3rd minute to expire. These were 1" thick ribeyes. If you don't do anything else, beware of the fireball. Sudden inrush of O2 when you open the dome will cause a fireball and reduce the number of arm hairs you have....there's lots of precautionary notes about this that comes with the egg along with the info on the forum comments. Good luck and let me know how you do.
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  • RRP
    RRP Posts: 26,481
    let alone thickness...
    Re-gasketing the USA one yard at a time 
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    They have to be thick enough to T-Rex, 3/4 inch steaks will be over done before the sear is over. What we're doing these days is 2 in thick strip loins that make for 2 servings each

    Doug
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  • EGGARY
    EGGARY Posts: 1,222
    In the video it says to "burp" the EGG. By doing this it allows oxygen to enter. I "burp" it twice. Also don't forget to open the vents before opening the Dome.
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