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20 minute steaks

TomRC
TomRC Posts: 9
edited November -1 in EggHead Forum
Awhile back I remember reading a message about cooking steaks by searing them first, taking them off the egg for 20 minutes and then finishing the cook. I do not remember the exact procedure, any help out there and does it work?
Thanks, Tom
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  • tn slagamater
    tn slagamater Posts: 623
    Tomrc,I do not know who posted it, but I tried it-Excellent! Steak should be 1 1/2 inch or 2 in. thick. Rub with brown mustard, kosher salt, black pepper. Sear 1 1/2 minute on each side at 750 degrees.Three mins. total sear. Remove from egg and rest at room temperature for 20 minutes.This relaxes and tenderizes the meat.Rub again with pepper and kosher salt, but no mustard. Put back on egg at 400 degrees for 4 minutes on one side then flip steak over and 4 more minutes the other side. This was med. rare, adjust the final dwell for more rare or done as desired.

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