Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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

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?


  • fishlessmanfishlessman Posts: 17,309
    <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.

  • 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

  • Awesome pictures guys! I'm gonna 'rex some Prime NY Strips this weekend. Man, I eat too much red meat...
Sign In or Register to comment.