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T-rexing some 2" filets.....

Unknown
Unknown
edited November -1 in EggHead Forum
Has anyone trexed some really thich filets? Did you sear for 3 minutes per side or longer? Did you cook for 6 minutes per side at 400F after resting the meat?
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  • fishlessman
    fishlessman Posts: 32,733
    d73fa1c6.jpg
    <p />TideJoe,
    here is a 3 inch sirloin and a 2 bone ribeye that where trexed. go by looks for the sear and temp for the doneness. bone in and i roast at 325, boneout on the thick ones and i roast at 350.
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    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    TideJoe,
    these are two inch thick sirloins being trex'd. ...when doing really thick ones like this, i make sure the egg is really hot (over 800 degrees), and as a rule of thumb, i sear for 30 seconds per 1/2 inch of meat per side. . .so for these, they got exactly 2 minutes per side of searing. . ..then after the 20 minute rest, the dwelled at 400 degrees for about 6 minutes per side for medium rare. . ..i do the same for 2 inch thick fillets. ...[p]DSCN0100.jpg
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  • Chicago Wine Geek
    Chicago Wine Geek Posts: 150
    Awesome pictures guys! I'm gonna 'rex some Prime NY Strips this weekend. Man, I eat too much red meat...
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