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@Parallel - dude - check it outhttp://www.vanillaforums.com/solutions
I prefer reverse sear, though its a PITA on a single egg. Set up for indirect at 225 and cook until the internal temp is around 110. Then take the steaks off, remove the plate setter/spider-stone and crank the egg up to 600 or more. Then throw the steaks back on for a minute or two a side, aiming for an internal temp of 135 or so. The grid marks are nice, but I prefer to sear the whole surface an even dark brown and the internal temp of 135 makes things nice and medium rare inside. Just my two cents.@Parallel - Those look very delish.
I am revisiting this discussion and looking for advice. I have made many ribeyes via T Rex method and have been bragging about them to about anyone who would listen. So, some friends of ours asked me to make them steaks and they are providing the meat for a little get together tomorrow night. THey emailed me this morning and said they bought 4 filet mignon steaks, each one about 2 inches thick. I have never cooked a tenderloin steak (I have always prefered ribeye)- so I am reading. Two questions:
Should I reverse sear and if so, how long will the low and slow take to get to 115 degrees (remember, they are bringing the steaks with them so I can't get them started early...) or should I just T Rex?
Thanks so much! I am going to try it- when I read "low and slow" I imagined more time than that (possibly on the order of an hour). I am not thrilled about experimenting on these friends since I have been bragging so much but then again even a messed up steak on the BGE turns out better than any steak on a gas grill :-j
"Wow thank you so much- our guests like there steaks cooked a bit more done than we do so I am planning on taking ours off the "low and slow" at 110-115 and leaving there's on for another few minutes to maybe 120 or 125 and then sear them together 90 sec per side. Sound right...?"
Most importantly, don't let the sides distract you from the main feature. Don't ask me how I know.