STEAK...

ILL--EGGER

Started with (2) 1.5'' T-Bones from a local Butcher. Dusted with "Raising the Steaks" and cooked at 550-600 direct until 130ish internal. Best two steaks my wife and I have ever had. The first part is to buy good meat....the rest is the "egg magic" to turn out these beauties.

Rick's Tropical Delight

those are huge!

so much better than a gasser i assume? :silly:

RRP

Those egged pieces-o-cow were BEAUTIFUL, Steve!

Mike in Abita

Another great lookin steak. Good job.

Eggtucky

VERY nice lookin moo meat!!..did a couple of 1 1/2" strips last week myself..if they are as good as that..cant be beat!...nice job.. :P

Pork Butt Mike

Nice looking steaks, now your making me hungry. Thats what I call Good Eats.

Beanie-Bean

Sweeet! Nice looking steaks ya got there!

usc1321

Those steaks are awesome. I think the best we have have are the simpliest ...... Try just salt..(kosher or sea) fresh pepper, and parsley. That is all it takes.. just like Ruth's Chris...

Big'un

Steaks look great! What, no map to the house? :P

NJ-GrEGG

ILL--EGGER:

I did the exact same thing on Friday. 2 Porterhouses -1 1/2 inch thick- from the local butcher - using Raising The Steaks!!

The only difference is that I got my Egg up to 700F and seared each side for about 90 seconds. I then brought them inside for about 20 minutes to rest.

Meanwhile I brought the Egg down a little and thew some quick burgers on.

After 20 minutes I put the steaks back on the Egg at 400 F. and cooked another 8 minutes each side. Juicy and still pink on the inside!

And as you said...they were the best two steaks my wife and I ever had!

Since I was on a roll I had one slab of ribs already dusted with Tsunami Spin and I put them on at the end. At 9 PM I was finally finished, and the ribs were Saturday's dinner.

Happy Egging!

Marc from IL

Looks good Steve, I havnt tried tbones yet.