Again, thanks for the all tips everyone provided. We decided on cooking the steaks this way. Rub 45 minutes before, sear them on my gas grill at 600, get the egg to temp (275), plate setter in, and probe the smallest steak to watch the internal.
We also decided to try cooking the t-bones standing up so we could fit them all on the Egg. Worked great.
28 pounds of beauty meat!
I'm the only one not wearing an NFL jersey. I prefer my Hamilton Tiger Cats CFL team.
The only problem I had was getting the egg to 275. I was using my Digi Q but I think the 28 pounds of meat where messing with the air flow. It worked out great because the steaks took longer that we thought and two guys were late anyways.
Great steaks, good Superbowl and lotsa laughs with some buddies.
So, every year my buddies and I get together and cook/eat T-bones the size of whatever the Superbowl number is. So this year it's a 50oz T-bone. By the way, this year is the last year of the big steaks since they are getting way to big.
We always cook them on my gas grill mainly because all 9 steaks fit at once, but this year I want to use my Large Egg just for 3 of the steaks. The rest can go on the gas grill. My question is, what time per side should I be looking at for these huge steaks. I was thinking on getting the Egg to 500 degrees and putting them on, only turning them once.
For reference the steaks are a 2.5-3 inches thick. Here is a pic from a few years ago at I think 47oz.
Soaked a cedar plank and a maple plank for a few hours, mixed up some
maple syrup and whole grain dijon ground mustard, a little oil and salt a
pepper on the boards. Then, spread it on the fillets and put them on a
400 degree Egg. Added some maple chunks as well.
The cast iron grill with the swivel top really work well.
The cedar plank salmon was interesting. Very strong Cedar flavour, which I liked but my family preferred the maple.