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Problem Cooking Thick Steaks

JamesJames Posts: 232
edited 8:46PM in EggHead Forum
I have been having difficulty cooking thicker steaks (over 1/2 inch). The outside gets well done, and the inside is rare. I don't have any issues with cooking the thinner size, so I know it is just a timing/temp issue (what isn't?). Had previously done 650 degrees 2 1/2 minutes per side, and then shut down both vents and cooked another 4-5 minutes. [p]Any ideas suggestions welcome.


  • James,
    Have you tried the T-Rex method yet? It's the best steak you'll ever eat - I promise. Here's the link to T-Rex's website where he has several recipes based on type/cut of meat you are using. His method will solve your problem for sure - try it.

    [ul][li]T-Rex Recipes[/ul]
  • James,
    I had the same problems in the beginning as you describe. One of the changes I made (similar to the T-Rex method) is to bring the meat to room temperature before beginning to grill. [p]If the meat is still at 36 degrees, then the outside will be well done as you say with the inside rare as you describe.[p]Try placing the meat on the counter 1-1.5 hours ahead of cooking. Seasin as you prefer when removed from the fridge and then cover/wrap with Saran Wrap. This also allows the seasoning to do some of it's magic.[p]I do not profess to be an expert, but this is a tip I have learned along the way. Please let us all know the results of the next steak cook, and the method you use, and of course, the results. I'm interested.[p]Banker John

  • JamesJames Posts: 232
    James,[p]Hi James. Nice handle. Unfortunately, it is already taken. :-)[p]Please select another one.[p]
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