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What a difference the DP Cow Lick made

Slap-Yo-Mama
Slap-Yo-Mama Posts: 49
edited November -0001 in EggHead Forum
I have cooked quite a few really good steaks on my large but last night was the first time I have used the cow lick rub. Wow! It was unbelievable. I have not been using the trex method. I seared at about 650 for 1:45 on each side, them closed the vents almost all the way for another minute or so on some 1" thick ribeyes. Does the resting period make that much difference?
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Slap-Yo-Mama,
    yep, that cowlick is a major addition to any beef. ...but wait till you can get the new 'raising the steaks' rub.... takes it up not one, but 2 or 3 more notches. ...its that good... [p]btw. .. for 1" steaks, i generally don't trex, but rather, just grill em at high temps like you did till they are done. . .then let them rest under foil for about 5 minutes prior to serving to let the juices redistribute. . ..
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  • SuperDave
    SuperDave Posts: 319
    mad max beyond eggdome,
    I agree Max, the Raising The Steaks is delicious! I've used a steak seasoning for several years called Montreal Steak Seasoning, it is similar to the DP but not nearly as good.[p] I think it will be a big seller for Chris and Andy, I can hardly wait for the labels...!
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