Ingredients
- 2 steaks, at least 2 inches thick
- Big Green Egg Classic Steakhouse Seasoning
- Butter
Instructions
Equipment
convEGGtor or Half convEGGtor baking stone
EGGspander Multi-Level Rack
EGG Genius, optional
Method
Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.
Bring the steaks to room temperature and season all sides liberally with Big Green Egg Classic Steakhouse Seasoning. Connect the EGG Genius for 250°F EGG temperature and 125°F meat temperature. Remove the steak when the internal temperature reaches 125°F. Disconnect the EGG Genius.
Set the EGG for direct cooking without a convEGGtor at 550°F/288°C with the EGGspander Multi-Level Rack flipped upside down with the grid directly over the coals.
Sear each side of the steak for 1 minute. Remove the steak from the EGG when the internal temperature reaches 135°F. Smear the steak with butter and let rest for 10 minutes. Slice and enjoy!
I nomally take them off at 120ish and they come out Med Rare.
I have a question on the finished temp being 135 at the removal. Will the meat about medium? I try to cook our steaks to about rare to medium rare. So what temperature do I take them off of the indirect heat?