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The Perfect Steak
Comments
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Frank,
for the perfect steak, you want to go 'trex'. ..for the un-abridged version, go to the naked whiz's website. . .otherwise, here is the abridged version. . .[p]full load of lump. . .get dome temp up to 750 degrees +. . .. use 2 inch thick sirloins (best quality you can afford, but at least 'choice').. .coat steaks with olive oil, kosher salt, and pepper (or better yet, dizzy pig cowlick rub). . .sear steaks for 90 - 120 seconds per side. . ..pull from fire and set on plate uncovered for 20 minutes. ...close vents on egg, let temps get down to 400 degrees(you may have to open vents a little to maintain the 400 degrees). . .put steaks back in egg to dwell for 6 minutes per side for medium rare (this works beautifully for 2 inch thick sirloins like the ones pictured). .careful of backflash (see the naked whiz site for understanding this phenomenon). . [p]
[p]here are some searing at nuclear temps. . .[p]
[p]and here are a couple dwelling (along with some skewered shrimp. . .
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mad max beyond eggdome,[p]Would the same hold true for 2 inch thick Ribeye? Would Ribeye taste better? [p]Kenny
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nonameyet,
same holds true for ribeyes, tenderloins, sirloins, strips. .. .we don't usually do ribeye steaks, cause if i'm gonna buy 'rib', i usually buy and roast a rib roast (prime rib). . .the tenderloins come out great (i buy whole tenderloins at costco and butcher them myself to my desired thickness, same for the sirloins, i buy a whole loin at costco and buther it into about 8 or 9 2inch thick steaks). . .the tenderloins are more tender (you can cut them with a fork), but we find the sirloins to be more flavorful due to their fat content. .. just my humble opinion though. . .give em all a try and see what you like best. . .
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