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TRex NY Strip
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toothpick
Posts: 154
It's worth noting that you shouldn't believe everything you read on the internet. I found somewhere that 145f was medium rare on a steak. The Horror! I way overcooked everyone's steak when we had company and I was trying TRex for the first time. I couldn't bring myself to photograph all that gray, over-done meat. I will say that it was still tender and it had darn good flavor.
Fortunately for me, there was one leftover NY Strip, which my dad and I tried a couple of days later.
On the second attempt I used a fan to stoke up the coals (just a regular floor fan out on the deck pointed up the skirt of my egg) and a new cast iron grate. The results were much more satisfactory.
I might add that we pulled the steak off when it got to 125 or slightly above.
This is how I like it.
Fortunately for me, there was one leftover NY Strip, which my dad and I tried a couple of days later.
On the second attempt I used a fan to stoke up the coals (just a regular floor fan out on the deck pointed up the skirt of my egg) and a new cast iron grate. The results were much more satisfactory.
I might add that we pulled the steak off when it got to 125 or slightly above.
This is how I like it.
Comments
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Here ya go, bud. I see the word TRex and I just HAVE to help!! But I can't get it to work either!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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Urg. Thanks Carolina Q. I'm still messing with it. You're fast.
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Keep messin'. I give up!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I feel your pain.A lesson WELL learned!pun intended! Now,you will never make that mistake again.You can cook anything,but you can't UN cook it!Always err on the lower side.Unless it's poultry and you may kill somebody! :ohmy: You can always toss back on for a few mins.
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I must say that that was the best steak!!
Seared just right on the cast iron grate.
Thank you, -
i did the same thing on Christmas Eve when we had my parents over for dinner. nothing feels worse than overcooking $50 worth of prime strips/filets. oh well, live and learn. now i have a thermapen so hopefully those days are in the past!
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Yep. That was me on New Year's. Terrible feeling. I had the Thermapen, but had the wrong list of internal temps to work off of. Now that I have the correct tool and the correct set of temps, I feel better about buying good steak again next time.
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When I do the TRex they seem a bit more smokey then I would like, any ideas on how to change that? Should I not shut the top all they way so the smoke can get out?
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