Trex method on my first two NY Strips

kwdickert · October 2015

I was looking up how to do a great high temp sear and came across this method. Man it worked like a charm! The 20 minute rest between searing and finishing was the ticket. I did an olive oil and a low salt herb grind then added salt. Mine was a rarer medium rare and it was great. A little to alive for the misses but she liked it all the same!

WeberWho · October 2015

Hard to beat the t-rex method on a nice fat steak!

kwdickert · November 2015

Image: https://us.v-cdn.net/5017260/uploads/editor/ft/dajlymdhj7u2.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/4e/qu0f0uamixcv.jpg

Here's last night's NY strip!

SmokingPiney · November 2015

Nice!

kwdickert · November 2015

When the SO told me I was doing my own thing for dinner, I couldn't resist!

kwdickert · November 2015

Lots of folks here are ATL area people. My friend sent me a bottle of Sock's love seasoning and rub. It's now my go-to steak and chicken seasoning.

http://www.socksloverub.com/product/5oz-original-socks-love-rub/

This stuff kills on steaks and chicken. Works great for blackening as well.

Tinyfish · November 2015

Tasty cook.

JohnnyTarheel · November 2015

Looks great!

GoVols · November 2015

Looks great

slovelad · November 2015

I used the same method to cool mine, but I think mine got a little bit more dried out than yours.

what temp did you do the initial sear at?

and how long did you leave them on after the 20 minute rest?

kwdickert · November 2015

I did a 700 for 90 or so seconds per side. Rested for 20. Did 5 min a side at 400. Rested for five then ate. It was a tall steak though. About 2.5" thick. I'd have cooked at 400 less for a thinner steak. Pressing on your steak with your finger is really the best doneness method for me. Err to the side of rarer. You can always put it back on.

Trex method on my first two NY Strips

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