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Steak Method

SlobberdogSlobberdog Posts: 54
edited December 2011 in EggHead Forum
I received 6 - 1.5 inch thick Omaha Steaks filets as a holiday season gift and plan to cook them tonight. I cook most food on the Egg low and slow with a good deal of success. However, I've only cooked steaks on the Egg a couple times and they only turned out OK. Usually too done.

Any and all suggestions would be greatly appreciated. Thanks.

Comments

  • gdenbygdenby Posts: 5,543
    Search for T-Rex method, or reverse T-Rex, or "hot tub."

    In order, sear and dwell, dwell and sear, water bath and sear.

    Sear = cook as hot as possible. Drop the steaks on the grill at the lower position, 30 seconds per half inch per side. Flip.

    Dwell = reduce heat to 400 dome, and cook on a raised grill for about 20 minutes, or until internal temp is 120-5.

    hot-tub  Rub and bag steaks in plastic. Immerse in hot water from tap, about 120. Wait for steaks to warm, maybe 30 - 45 min.  Expose to searing temps as above, and serve after a few minute rest.

    I go with the last. Remove from water bath, and 3 minutes later they are done. Blackened on the outside, pink on the inside. Easy and quick.
  • Here's some interesting discussion regarding steaks:

    http://eggheadforum.com/discussion/comment/1147879#Comment_1147879

    HTH,
    Rob
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • T-Rex.
    Franklin, TN
    LBGE and a 17" Blackstone

  • IrishDevlIrishDevl Posts: 1,390
    Sea salt + cracked pepper + T-Rex = happy steak eater.  600 degrees or hotter (great is you have a cast iron and spider), let cast iron heat up, put steaks on for 1.5 - 2 mins per side (don't get scared here let them sizzle), take off let rest, drop BGE to 400 degree (20 minutes rest) and bake to perfection (125-135 med/rare-med) and be sure to let rest for five minutes after you take it off the grill (let the juices settle).  
  • ChokeOnSmokeChokeOnSmoke Posts: 1,882
    Usually too done. 
    Cooking a decent steak has less to do with way you cook it and more to do with taking it off at the right temperature. Get a decent meat thermometer, and for medium rare, pull at about 125 internal. It will be great.
    Packerland, Wisconsin

  • Drop those bad boys right onto the coals to sear them.
  • jerrypjerryp Posts: 230

    I love a trex steak.  Everyone I've ever made em for went nuts for them.

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