Rib eyes and shrooms (need ideas)

Luvs to shoot clay

I am starting to get the hang of "Hottubbing Steaks" but still find they cook very fast. I tried to T-rex them with 2 minutes each side and checked the temp and they were already 145. Any ideas? The crab stuffed mushrooms were great. Thanks to who ever posted that recipe. By the way, I hottubbed them in the sink this time instead of the rinse cycle.

BajaTom

You need to get your steaks cut thicker. I like to go 1 1/2 or 2 inches thick. If that is too much for 1 person then split in half to feed two people. The thicker the steak the better control you have over the internal temp. Good luck to you on your future cooks. Tom

stike

you don't really trex them.

one of the reasons for Trexing is to warm the steak at a lower temp, then to finish it by searing.

when you hot tub, you do it INSTEAD of Trexing, because the steak goes on prewarmed already.

Chef in the Making

The thickness of the stake will greatly impact the quickness of the cook. I would recommend Porterhouses, Tbones and filets be at least 1 1/2" to 2" thick.

Fidel

I would say don't soak them quite as long. You want enough time on the grill to get a good sear, so start them at a lower internal temp - say 85* instead of 105*.

You can control this by using lower temp water, less time in the water, and by checking the temp of the meat before you start the cook. You can always put them back in the water for a few minutes to get them back up to temp, or leave them out of the water a few minutes to let the internal temp drop just a bit.

tjv

I agree with tom, 1-1/2 inches or so thick

the other tom