Hi. I'm new here, with a new LBGE. I've seen lot's of references to the TRex method for steaks. But after looking at the recipe database, and searching the forum, I haven't been able to find a definitive explanation.
In general, when I read a post that says I used the "xxxx" method, I guess I don't know how to find the initial reference.
Thanks for all the help in this lively community!