Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
20 minute steak rest question?
Does this method apply to all cuts? Strip, ribeye, filet? How long to sear for 1.5" steaks? After 20 minute rest, how long at 400?[p]Thanks. Going to give it a try tonight.[p]Kip
Kip, method works for me and TexRex is the guy to give credit. I have used it for New York strips and for thick London broils. I sear at 750 for 1.5 each, remove and calm the fire to 400 and cook for 3/3 with no dwell works. Nice pink center with juices sealed in. Good luck!
Kip,[p]Sorry I'm late to answer your question--for 1.5" filets, I do a 90 second sear on each side, then rest at room temp for 20 minutes, then cook at 400 degrees for about 3 - 4 minutes per side for medium-rare. I've used this method on NY strips, filets, ribeyes, and pork loin chops, all with great success. Imagine it would work for T-Bones, though cooking time may be shorter b/c of the bone. Give it a try, and good luck!
I assume you noticed I jumped in last night and though I mis -spoke calling you TexRex when I gave you credit I was sincere in my attempt. The New York strips for Staurday to be done your way are still "hanging on the cow" til then, as freshly cut makes a world of difference IMHO.
kat,[p]I kind of like "TexRex" actually--I live in Texas. Maybe I should say that's what I meant "TRex" to stand for all along. However, I spent most of my life in Georgia, so I can't call myself a "true" Texan.[p]Glad you chimed in in my absence. And about that "hangin' on the cow" steak--man, I wish I could get my beef that fresh!
Actually I thought your choice of TRex was in keeping with an image. You know that huge, mean, upright, carnivorous dinosaur named tyrannosaurus is nicknamed the TRex...not that I'm implying you have a big toothy head and little arms! LOL
kat,[p]Big toothy head and little arms..now that sounds a lot like momma.[p]StumpBaby
Powered by Vanilla
for Forum Use Guidelines.