20-minute steaks: follow-up for Tomrc

TRex

I'm a bit behind in my forum reading, but I caught the discussion below originated by Tomrc. I've been doing this sear/20-minute rest/4 mins per side cook for almost a year now, and I have to say that it REALLY enhances the tenderness and juiciness of the meat. Tomrc, if you read this post, tn slagamater spelled out my method to a T. It works beautifully for a medium rare steak. Let me know if you tried it and what your results were. Good luck!!

Unknown

TRex,
I missed the post with the details of the 20 min. steak. Could you repeat the directions, please? I'd like to try it on buffalo. Thanks

tn slagamater

CJ, Someone else posted this and I tried it with awesome results!Coat a 1 1/2 or 2 inch thick steak with brown mustard, kosher salt. pepper. Sear on Egg for 1 1/2 mins on each side, then remove and rest at room temperature for 20 minutes. Re-apply salt and pepper, no mustard. Re-insert into Egg at 400 degrees for 4 minutes on each side. Best steak I ever tried! Where do you get Buffalo?

Unknown

tn slagamater,[p]Buffalo is actually fairly widely available. We have liked this site the best so far. http://www.bisonfarm.com/bisonmeat.html
We also have some coming from wild idea buffalo out of S. Dakato. We have enjoyed the grass fed buffalo the best, it seems to be sweeter. And of course the BGE egg makes all the difference! Thanks for the instructions, its buffalo steak for supper.