Big Green Egg Temperature

[mcpowell]

Can it get too hot when cooking steaks?

I like to sear my steaks for a minute before letting them get to MEDIUM RARE. As I sit here drinking scotch (in preparation), I’m wondering if it’s going to get too hot before I finish this one.

 

[graham418]

The hotter it is, the closer attention you have to pay to those steaks. Put the scotch down for a minute!

Ruth's Chris and places like that do it with 1000 degree ovens , so you should be ok.

 

[Jersey Skier]

Go reverse sear if the steaks are thick enough. Much easier to control the final internal temperature and you don't have to wait for the Egg to cool down after searing.

 

[mcpowell]

Put the scotch down for a minute!

Oh Heck no!

 

[Black Dog]

I have a Kamado Joe with the divide and conquer system. I roast on the indirect side to about 90 to 100 degrees internal meat temp. I have the vents open full as temp rises while doing this.
Then move the meat to the direct side with grate in low position and grill at temp of around 600 to 700 or so for 45 sec, turn 90 degrees, 45 sec more then flip and repeat. Let rest for 10 min. Usually works great.

 

[Plai]

+1 for the reverse sear for inch plus cuts. Usually 7-10 minutes indirect (cool) side, and then 90 secs each side of meat over direct (hot side). Before putting on the direct, I get the lump as hot as it can. All bottom vents open, lid off, lump raging. Briquettes don't get hot enough for a good sear. Weber 22in kettle. YMMV.

 

[Blue Streak]

You guys are making me hungry

 

[Jersey Skier]

Yesterday’s reverse sear. Forgot to take the sliced photo since we ate it too fast. You’ll have to imagine perfect medium rare.

 

[pete]

Just an FYI, not promoting but Home Depot has these on "Special of the Day" today 12/18/2018

I haven't one, but in case you take a fancy .. one can buy Steaks with savings.

https://www.homedepot.com/SpecialBuy/SpecialBuyOfTheDay