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

First Steaks on the Egg

Nitro
Nitro Posts: 70
edited November -0001 in EggHead Forum
IMG_4572.jpg
Looks like the little lady picked a good pair.

IMG_4573.jpg
A little Dizzy Pig Cow Lick

IMG_4577.jpg
Little bit of smoke flavor

IMG_4576.jpg
Warming up

IMG_4578.jpg
Searing at 600 for 2 mins

IMG_4579.jpg
Flip and searing again at 600 for 2 mins

Then I took them off to rest for 5 mins while the grill cooled down to 500.

Continued cooking for 3 mins on each side to ~125 internal temp.

IMG_4581.jpg
Finished product!

IMG_4582.jpg
With the sides.

IMG_4583.jpg
Bon Appetit!

I'm a Med Rare Man myself. However, one steak was medium (the slightly thinner one) and the other was medium rare.

Next time I'll take them off at 120 deg. Also, I'll sear them higher at 650. It was storming, so I was a little rushed this time.

These were the best steaks I've ever cooked so far. Much juicer than my gasser despite being medium, and of course the great smoke flavor.

Thanks for looking :)
· Share on FacebookShare on Twitter

Comments

  • Grillin & Chillin
    Grillin & Chillin Posts: 733
    Great pic's! Congrat's, keep Grillin & Chillin
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
    · Share on FacebookShare on Twitter
  • Boxerpapa
    Boxerpapa Posts: 989
    Real nice looking steak you cooked. Hope you enjoy your BGE as I have. The first time I cooked steak, I too said: WOW I'm in love ;)
    · Share on FacebookShare on Twitter
  • Nitro
    Nitro Posts: 70
    Thanks. Not sure which was more fun, cooking them or eating them.
    · Share on FacebookShare on Twitter
  • SmokinParrotHead
    SmokinParrotHead Posts: 532
    Looks good!
    · Share on FacebookShare on Twitter
  • thechief96
    thechief96 Posts: 1,908
    Nice looking steaks. The whole meal looks good enough to eat. ;)
    Dave San Jose, CA The Duke of Loney
    · Share on FacebookShare on Twitter
  • rsmdale
    rsmdale Posts: 2,472
    Great job on the cook it only gets easier from here.


    GOOD EATS AND GOOD FRIENDS

    DALE
    · Share on FacebookShare on Twitter
  • EggerFromIowa
    EggerFromIowa Posts: 181
    Looks like an eggcelent meal. Add a little horseradish and it would be perfect.
    · Share on FacebookShare on Twitter
  • ibanda
    ibanda Posts: 553
    They look great!

    Before the BGE I used to luck into cooking a good steak every once in a while. I didn't know exactly how I did it though and I couldn't repeat it.

    The thing I like most about the egg is the consistency and the repeatability. Now with the egg and a thermapen my steaks are good everytime!
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
    · Share on FacebookShare on Twitter
  • bigalbrown
    bigalbrown Posts: 3
    definitely looks good enough to eat. Just awaiting delivery tomorrow of my birthday egg from my kids. Can you recommend any must have accessories?
    · Share on FacebookShare on Twitter
  • Nitro
    Nitro Posts: 70
    Thanks for the replies.

    Bigalbrown, I'm still a newbie when it comes to the Egg. However, I've been doing a lot of research.

    Knowing what I know now, I would have skipped the Plate Setter. If you plan on cooking a lot of pizza's, breads etc., a Plate Setter might be the way to go. However, I just ordered the Adjustable Rig (w/Spider) for the Large Egg with the Small Cast Iron grid (for searing steaks), 13 inch Ribbed Stone and 13 inch Drip pan. That will give you most cooking options. I also got the Half Circle stainless grid. Here's the link:

    You definitely want a good set of BBQ Gloves for handling hot grates etc. Welder's gloves are popular and work good. I good meat thermometer is a must. I have the Theremoworks quick read, but there are cheaper ones that don't read as fast. Kitchen timer is great to have. I have the Polder with meat thermometer built in.

    If you plan on doing a lot of low/slow/long cooks, you might want to invest in a Power Draft Control, which will monitor the Pit temp and adjust the fan accordingly. It's great for overnight cooks. I got the BBQ Guru DigiQ DX which has two probes, one for the Pit and one for the Meat. Here's the link:

    I also have a Large Cast Iron grid, only because I'm a Cast Iron Freak. It's up to you to get the Large. However, I definitely recommend the Large and/or Small (that will fit down on the Spider) for searing steaks etc.

    That's my recommendations, but you might not want to go nuts buying a bunch of stuff until you start using the grill. You may find out you don't need it, and/or find something else that's better for you.

    Here are some other Websites with a lot of good info and supplies:
    http://www.nakedwhiz.com/ceramic.htm
    http://www.ceramicgrillstore.com
    http://www.fredsmusicandbbq.com
    http://www.thebbqguru.com

    Hope that helps. Happy Egging :)
    · Share on FacebookShare on Twitter
  • bigalbrown
    bigalbrown Posts: 3
    Sounds like you are even more of a gear head than I am. I think I will start slowly and look into some of the things you recommended like the cast iron grill. There is a book called " seven fires" by Frances Mallman from Argentina and he uses cast iron extensively. I have made many of the recipes on my weber with a cast iron griddle and they are great. I haven't tried the whole cow yet! You need an A frame and a block and tackle for that one. Thanks for all the suggestions.
    · Share on FacebookShare on Twitter
  • Nitro
    Nitro Posts: 70
    Yeah... you can say I'm a Cast Iron freak. I have about 10 Cast Iron pieces of cookware, mostly Criswold. And almost all my Grills (past and present) had CI grids. I cook almost everything in(on) Cast Iron, except maybe boiling and steaming.

    IMHO, modern cookware (non-stick, aluminum etc) doesn't come close to CI. It's a shame there isn't more companies making good CI cookware.

    In any event... definitely go slow when buying stuff, because you may find something else that works better etc. You don't want to be buying redundant stuff, or stuff you'll never use.

    Keep us updated...
    · Share on FacebookShare on Twitter
  • EggSimon
    EggSimon Posts: 422
    looks great !
    · Share on FacebookShare on Twitter
  • PhilsGrill
    PhilsGrill Posts: 2,256
    Looks great. Please shrink pictures to less than 100K, they don't need to be over 1M.
    · Share on FacebookShare on Twitter
  • pattikake
    pattikake Posts: 1,175
    Looking good, steaks look wonderful and so do the sides.Great job.

    Patti
    Wichita, KS
    · Share on FacebookShare on Twitter
  • Charlie tuna
    Charlie tuna Posts: 2,191
    Pictures look great! I did my first steaks tonight--all i can say is "unbelievable" !! This was my fifth cook with my new Egg. Reading the posts i am glad to hear that the steak cooking is consistant ! I have never had steak like this anywhere ! Whats next?? Charlie
    · Share on FacebookShare on Twitter
  • deepsouth
    deepsouth Posts: 1,796
    You've set the bar high for yourself. Looks great.
    · Share on FacebookShare on Twitter

Categories