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big honkin T-REX steaks - lots of pics
mad max beyond eggdome
Posts: 8,134
was at costo yesterday, and they had a package of choice new york strips, two steaks that weighed in at a hefty 4 1/2 pounds . ..took one look and said, 'dang, its T-REX time'. ...these suckers were more like small roasts . . .they measured a full 3 inches thick....[p]
[p]spun em up with some oive oil, kosher salt and dizzy cowlick. .[p]
[p]while the rub was melting in, got the large cranking away. ..my needle wouldn't wrap around any further than this. . .[p]
[p]dante's inferno (almost melted the camera taking this pic, but hey, i've got to try to keep up with my pal chubby-love in the photo dept. these days)[p]
[p]going nuculer!!![p]
[p]and now for the 'china syndrome'. ..cracked firebox be damned!![p]
[p]searing a way .. ..i went a full three minutes per side due to the thickness (probably got a tad more char than i prefer, but they were so thick i stuck with my equation of 30 seconds per half inch of thickness). .. .[p]
[p]pulled them out after the sear to rest, and because they were so thick, i stuck the plate setter and grid in the egg, and 20 minutes later, put them back in the 400 degree egg to 'roast' for about 25 minutes till they hit 125 internal. ...they were perfect. ..crusty and peppery on the outside, red and juicy medium rare in the middle. . .[p]
[p]simply served with a baked potato and salad....doesn't get much better than this!!!!
[p]spun em up with some oive oil, kosher salt and dizzy cowlick. .[p][p]while the rub was melting in, got the large cranking away. ..my needle wouldn't wrap around any further than this. . .[p][p]dante's inferno (almost melted the camera taking this pic, but hey, i've got to try to keep up with my pal chubby-love in the photo dept. these days)[p][p]going nuculer!!![p][p]and now for the 'china syndrome'. ..cracked firebox be damned!![p][p]searing a way .. ..i went a full three minutes per side due to the thickness (probably got a tad more char than i prefer, but they were so thick i stuck with my equation of 30 seconds per half inch of thickness). .. .[p][p]pulled them out after the sear to rest, and because they were so thick, i stuck the plate setter and grid in the egg, and 20 minutes later, put them back in the 400 degree egg to 'roast' for about 25 minutes till they hit 125 internal. ...they were perfect. ..crusty and peppery on the outside, red and juicy medium rare in the middle. . .[p][p]simply served with a baked potato and salad....doesn't get much better than this!!!!Comments
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mad max beyond eggdome,[p]Amazing. simply amazing. This is the best you've done ever...[p]
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mad max beyond eggdome,[p]Shutting down computer and heading to Costco NOW![p]Beauty, Max![p]DD
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mad max beyond eggdome, so one for you and one for the rest of the family? They look wonderful. By the way that friday's brisket was right on. I went home and foiled it. Great suggestion. thanks tom
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mad max beyond eggdome,
i like the 3 inch steaks the best. one thing i like to do if i get too much char during the sear is to coat them with a little balsamic to soften it up a little during the 20 minute rest. i got my bge therm up around to 300 again last night in under 15 minutes, it was glowing a light shade of orange when i removed it. settled back to 500 degrees in the house, i think its fried, but will try and adjust it tonight. bad luck with thermometers this winter. left a thermopen in a hotel room, shoveled 2 tel trus into the lake and burnt this one up.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
mad max beyond eggdome,
Man!
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mad max beyond eggdome,
Man!
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LawnRanger,[p]It looked so nice Lawn Ranger had to say "MAN!" twice...[p]Tee hee.
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mad max beyond eggdome,
Dang, those things are huge. Looking good though. Any left overs?[p]Mike
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fishlessman, I just got a thermocouple datalogger to check temps. Now I am waiting on the thermocouples to get here. I ordered a couple different types of thermocouples, so 0 to 2000 degrees should be covered. Well see. Tom
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Sandbagger,[p]Just curious, what are you planning on doing with them? Create a 3D "heat map" of the egg?
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mad max beyond eggdome,
Hot stuff! Love the hot shots.
Clay
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Car Wash Mike,
they were big. . ..have almost a whole one left over. ..will probaly get sliced up tonight and thrown in the wok with some veggies. ...either that or i'll make hash with it in the wok. ..
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Sandbagger,
actually, the large of the 2 fed the whole family last night. ..it was gooooood. . ..the rest i'll probably stir fry up in the egg wok with veggies or make hash with it in the wok (love my wok ring!!) ...[p]glad the brisket was a success. ...
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aka mr. Earl,
thanks bud!!!
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BabyBoomBBQ , Some of us are talking about entering a couple IBCA contest this year. I don't get to do as many long cooks, brisket and butts, as I like and my abilities are average at best. Since my set-up is different than most, I need to figure out the best place to monitor and control the temps. The datalogger allows me to monitor four spots, is equipeed with digital display and stores the data for review later. I am hoping it will quicken my learning curve on how temperatures act in the egg given differing set-ups. [p]In the long run, it will become just another toy, but for now I think it will be helpful. Anyway, that is what I'm telling myself....LOL.[p]Tom
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mad max beyond eggdome, I was going to wok some veggies with the blackened steak I had leftover last week. Strange thing happened on the way to wokking, I started nibbling on the beef and before you know it, no more beef. So, does that count as a two course meal....[p]That hash sounds good. T
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Sandbagger,
the hash is good.. .. you can either dice up fresh potatoes or simply use a bag of the orida hasbrowns. .. .heat up your wok in the egg. . .add one stick of butter and about 1/4 cup oil. . ..throw in the taters and a couple of diced onions. . .season well with salt and pepper. . .when the taters are soft and just starting to brown, throw in the left over meat diced up(left over prime rib or tenderloin is also great for this) keep turning it till the potatoes are browned to your liking. . .makes a great one course meal. .. .
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mad max beyond eggdome,[p]I have now peered strate into the ass of the devil hisself..anit was skeery..and you went an cooked onit..that aint rite...[p]StumpBaby
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mad max beyond eggdome,[p]Damn![p]phillip
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mad max beyond eggdome,
Now thats a heart stopper! Whats do ya think Dos??
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DAMNIT. I think you just brought me back to life.[p]TRex
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aka mr. Earl,
I have to agree with my esteemed colleague Mr Earl. I never have seen 3 inch steaks done to perfection. Good job neighbor, keep cooking outside the box!
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Borders,[p]I am with you, had more to do with Max's expression than his "date".[p]Regards,
Jethro
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TRex,
wellhello!!!!!. .. . jason does live!!!> .. good to hear/see your voice old friend. .. . we've missed you around here.. . . are you back home now or still working over in louisiana? .. . . hope all is well with you and your family. . .
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Jethro,
yea, i was a little slow on the uptake with the 'hash' comment .. . .too many dead brain cells from my missspent youth i guess .. . it took an email from scott to set me straight... .. LOL
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mad max beyond eggdome,[p]Still in Louisiana - should be finishing up here sometime in April. [p]Possibly moving back to Atlanta in the near future . . . stay tuned . . . [p]TRex
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TRex,[p]WHAT? Moving back to atlanta? But it hasn't been that long since you finished moss run manor? [p]Details, man. Details!!
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