20 minute steak rest question?

Kip

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

Unknown

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!

TRex

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!

Unknown

TRex,
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.

TRex

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!

Unknown

TRex,
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

StumpBaby

kat,[p]Big toothy head and little arms..now that sounds a lot like momma.[p]StumpBaby