T-Rex Method... In a word:

Unknown · September 2004

OBSCENE.[p]Folks... if you haven't tried it, STOP DEPRIVING YOURSELVES. [p]I tried it tonight and the only regret I have is I didn't make myself two steaks. BTW... make sure you include the olive oil... it brings a lot to the table.

Unknown · September 2004

One of the King's Men,
I tried the T-Rex method a while back with a couple of 2" plus tenerloin fillets and was somewhat dissapointed in the results. I seared at approx 700 degrees for 90 seconds on each side, let rest for 20 min, then put back on for about 4 minutes on each side at 400 degrees..steaks were very rare, not even close to med rare..I guess I should have seared longer?

mad max beyond eggdome · September 2004

BBQ2,
give those 2" filets another try w/ trex. . .you do have to adjust for 2' thick vs. 1 1/2 inch thick steaks. . .i've found that 30 seconds of sear per 1/2 inch of steak works really well. . .(trex's original instruction of 90 seconds per side sear was based on a 1 1/2 inch thick steak). . .so 2 minutes per side for the sear for those filets. . .also, go for over 700 degrees. . .again, i typically sear more in the 800 - 900 range fore best results (700 leaves me with mushy middles sometimes. .. btw, i buy whole tenderloins at price club and cut them myself so i typically am trexing 2" thick steaks. . ..then after the 20 minute dwell go for something more like 6 minutes per side for medium rare in a 400 degree egg. . .this usually gives me very good results. . ..[p]so, don't give up on those 2 inchers and trex quite yet. ..

JeffHughes · September 2004

BBQ2,[p]Max is right, hotter is better. [p]I think 2" steaks actually work better than 1.5".[p]Last week I TRexed a 2.75" Porterhouse that was really great...[p]
Jeff

mad max beyond eggdome · September 2004

Jeff Hughes,
wow!! what did that thing weigh in at? about 4 pounds?. . . [p]my safeway has been selling really thick steaks lately (their new angus line) that have been very good. . .whil i like my rib in the form of prime rib roast, they had some 2" + ribeyes recently and i bought one that served 3 of us for dinner (it weighed in at just under 3 pounds), and man, it was great trexed with kosher salt and dizzy cow lick. . ..but you got to do the sear at lava like temps IMHO

Pakak · September 2004

One of the King's Men,[p]Another thing to keep in mind ...[p]What temp were the steaks when you put them on the grill the first time? Did you let them come up to room temp before puttting them on the grill? I don't recall if TRex addresses this specifically or not BUT it really impacts the cooking times, especially when doing very hot, short sears. [p]This is why I still use a Polder to check even my steak temps for doneness. I know there are those who will call me a pansy for doing this, that one *should* be able to tell just by look/feel but I've been fooled too many times. PLUS I can easily determine different degrees of doneness for various guests, who all seem to want theirs done differently than the rest.

Unknown · September 2004

mad max beyond eggdome,
Thanks for the good advise, I'll try it again your way.

Pakak · September 2004

BBQ2,[p]Oops! My reply, concerning the temp of the meat before it's put on the grill, was intended for YOU! LOL

T-Rex Method... In a word:

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