First T Rex Steak

Uncle Collin · August 2005

I have had my BGE for 3 months now and last night I did my first T Rex style steak. I went to the local HEB store Monday looking for some B&B lump and got two 20 pound sacks. While there I crused by the meat counter and saw some beautiful prime rib eye steaks cut 1¼ inches thick and one of them just naturally jumped into my basket.
Yesterday afternoon I coated it with Char Crust and a little olive oil. I fired up the Egg and applied a forced draft to get a good hot fire with flames above the grid. I seared the steak for 2½ to 3 minutes per side and set it aside while I brougt the egg down to 300 degrees dome. I finished the steak about 15 minutes per side. It was a great steak but I need more practice. It was welll done and I prefer medium rare to medium, but with a little practice I will get that worked out. I have enjoyed reading this forum and have learned a lot and I thank all of you for sharing your experience and advice. As a result of your sugggestions I am keeping a detailed log of all my cooks from fire building to eating with notes on what went right and what went wrong.

Moldy Coyote · August 2005

Uncle Collin,[p]Although Eggin' for over a year, I am still a rookie to most of the great cooks on this board. We do TRex steaks at least once a week. I do things a little differently, but have consistent perfect results.[p]First I rub the steaks with a quality Deli mustard, coat with a rub (Dizzy Pig, Char Crust, Montreal, whatever), then a good coating of EVOO.[p]Bring temp. to 700-750, sear (lid open) 30 seconds per 1/2" on each side. I never cook less than 1 1/2" steaks. Let rest 20 minutes, while getting Egg to 400. I then grill each side for 3 1/2 - 4 minutes. Produces a beautiful medium rare EVERY time.[p]HTH[p]David

guavawood · August 2005

Moldy Coyote,[p]Is it better to put the rub after the mustard or before? What's EVOO?[p]Aloha!
Greg Kemp

Mark Backer · August 2005

guava wood,[p]Put rub after mustard as mustard is the binding agent. [p]EVOO is extra virgin olive oil. [p]I like to use garlic infused olive oil for steaks. Really good stuff.[p]I t-rex at between 650-800 for 30 seconds per half inch per side, rest 20 minutes until BGE is down to 400, then it's about 3.5 to 4 minutes per side for medium/medium rare if the steak's 1.5 inches thick. [p]You have to play around to learn, but that is some mighty tasty lab work.[p]HTH

Moldy Coyote · August 2005

Greg,[p]I rub the mustard in real well first. Sorry for the abb. (extra virgin olive oil).[p]As we used to say at Subase Pearl (1968-70) "No Ka Oi!"[p]
David

mad max beyond eggdome · August 2005

Uncle Collin,
as a t-rex devotee, i would like to offer you the following to help you get better results next time. .[p]first, the steak. ..1 1/4 inch is actually a little thin for the t-rex method. ...you should go for steaks at least 1 1/2 inches thick (i actually go for 2 inch thick). . .[p]the fire.. using the fan is great. ..you want the dome temp thermometer hitting 700+ degrees before doing the sear, but that means more than just flames. . .you want the coals to have achieved a nice lava look to them. ...[p]the sear. . .you should figure about 30 seconds per 1/2 inch of meat per side. ..so for your 1 1/4 inch steaks you should have seared for about 75 seconds per side. ..that's all. ...at 3 minutes per side, your steaks were probably done at the time you finished searing them. . .[p]the rest. ...let the steaks rest on a plate for a full 20 minutes after the sear . .. don't know why 20 minutes is the key, but t-rex says so, and i certainly swear by the results i've gotten. ..while the steaks are resting, close down the vents on the egg till you get to 400 degrees. . ..[p]the dwell. .. .for medium rare, figure only about 3 minutes per side for a steak of that thickness. .. even with 2 inch thick steaks that have been seared for 2 minutes per side. ..i find that about 7 - 8 minutes per side on the dwell will get me good medium rare results. . ..[p]keep on working on your trexing . ...i'm sure you'll be very happy with the results.....[p]

Uncle Collin · August 2005

mad max beyond eggdome,
Thank you for the suggestions, I appreciate the assistance. I thought that steak was a little thin but it was the thickest I have seen in the market and decided on the spur of the moment to try it. I have always said if you never make a mistake you never learn anything. I will compare my notes with your suggestions and go from there. By the time I have done five more I should be well on the way to consistant good results. Thanks again to all for everything.

First T Rex Steak

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