Still trying to get the hang of it don’t give me too much shit – got my egg for Christmas. 550° 5ish minutes each side. Going to try reverse sear next time
by TheTwinExperience
9 Comments
dieseltothesour
Sorry for your loss
GoldPhoenix24
it takes some time finding that sweet spot amd using the egg for what its best at. congrats on the egg.
unsolicited advice: maybe try same exact thing next time, except cook for half the time per side.
wilderad
Once you reverse sear, you’ll never go back.
Semper_Right
I love avocado oil! It has a VERY high smoke point! I highly recommend it for cooking/brazing.
UndividedCorruption
Do yourself a favor and get an instant read thermometer.
PenaltyDesperate3706
Yep. At that temp, half that time -3 minutes per side should get you in the sweet spot. I felt bad for the cows that gave their life to feed me on my learning curve. Wish i had found this community earlier.
Edit to add: in no time you’ll be experimenting with smoking your sauces and other delicious stuff!
_the_genius
Congrats on your egg! Few suggestions that I’ve learned over the last ~6 years of Egg ownership.
1. A high quality instant read is a godsend. I started with a Thermoworks Thermapen, then a Smoke w/wifi adapter, Thermapen One and finally their new RFX Wireless. Thermapens go on sale pretty frequently. Invest and it’ll pay dividends. I’ve given a handful as housewarming or Christmas gifts. These are sold only through their website and not amazon.
For bigger cuts of meat an instant read is especially useful and curb stomps any “hand tenderness” method I’ve seen. If you’re second guessing yourself, probe it. Also great to find uneven heating in your food.
2. If at first you don’t succeed….. Well, I’m sure you know the rest. I started with basic cheap cuts, and then once I felt like I had it down, I purchased more expensive cuts. I now buy premium if the budget allows for it. You’ll feel much better destroying choice or select beef. Also, pay close attention to your cut thickness as it will greatly impact timing.
3. I the flavor with the Egg imparts cooking cuts on it end to end, but if you want perfection then sous vide your steaks. It’s the ultimate cheat code for perfect medium rare. I bought a simple Anova sous vide and vacuum sealer and haven’t looked back. Put it in the bath and let it ride. Get the egg ripping hot to get a nice sear on both sides. Imparts flavor and doesn’t overcook, provided you don’t let it dwell too long. I’ve sous vided darn near anything I can at this point. Even a prime rib roast. lol
One thing about the vacuum sealers. My sealer died and I was tempted to buy another Anova, Meat Eater or swap to Food Saver. I am glad I didn’t. If you sous vide, or store anything long term, buy a decent sealer. I used Webstaurant Store to purchase a lower end commercial unit, a VacPak-It Ultima. Was it cheap? No. It’s ~$100-$200 more than a nice food saver, but I can seal at least four times faster than the household ones and there’s no re-sealing. It just gets the job done. I wait for half or whole rib roasts to go on sale and buy them to break down at home. Saves money in the long run and you choose how you want it cut.
9 Comments
Sorry for your loss
it takes some time finding that sweet spot amd using the egg for what its best at. congrats on the egg.
unsolicited advice: maybe try same exact thing next time, except cook for half the time per side.
Once you reverse sear, you’ll never go back.
I love avocado oil! It has a VERY high smoke point! I highly recommend it for cooking/brazing.
Do yourself a favor and get an instant read thermometer.
Yep. At that temp, half that time -3 minutes per side should get you in the sweet spot. I felt bad for the cows that gave their life to feed me on my learning curve. Wish i had found this community earlier.
Edit to add: in no time you’ll be experimenting with smoking your sauces and other delicious stuff!
Congrats on your egg! Few suggestions that I’ve learned over the last ~6 years of Egg ownership.
1. A high quality instant read is a godsend. I started with a Thermoworks Thermapen, then a Smoke w/wifi adapter, Thermapen One and finally their new RFX Wireless. Thermapens go on sale pretty frequently. Invest and it’ll pay dividends. I’ve given a handful as housewarming or Christmas gifts. These are sold only through their website and not amazon.
For bigger cuts of meat an instant read is especially useful and curb stomps any “hand tenderness” method I’ve seen. If you’re second guessing yourself, probe it. Also great to find uneven heating in your food.
2. If at first you don’t succeed….. Well, I’m sure you know the rest. I started with basic cheap cuts, and then once I felt like I had it down, I purchased more expensive cuts. I now buy premium if the budget allows for it. You’ll feel much better destroying choice or select beef. Also, pay close attention to your cut thickness as it will greatly impact timing.
3. I the flavor with the Egg imparts cooking cuts on it end to end, but if you want perfection then sous vide your steaks. It’s the ultimate cheat code for perfect medium rare. I bought a simple Anova sous vide and vacuum sealer and haven’t looked back. Put it in the bath and let it ride. Get the egg ripping hot to get a nice sear on both sides. Imparts flavor and doesn’t overcook, provided you don’t let it dwell too long. I’ve sous vided darn near anything I can at this point. Even a prime rib roast. lol
One thing about the vacuum sealers. My sealer died and I was tempted to buy another Anova, Meat Eater or swap to Food Saver. I am glad I didn’t. If you sous vide, or store anything long term, buy a decent sealer. I used Webstaurant Store to purchase a lower end commercial unit, a VacPak-It Ultima. Was it cheap? No. It’s ~$100-$200 more than a nice food saver, but I can seal at least four times faster than the household ones and there’s no re-sealing. It just gets the job done. I wait for half or whole rib roasts to go on sale and buy them to break down at home. Saves money in the long run and you choose how you want it cut.
This sub fucking loves avocado oil
Painful