T- Rex Question

Iowa State Egger

Alright, I know I might be a little slow - but I am planning on doing a nice T-bone tonight for dinner. I see a lot of postings about "T-Rexing" them, and I am not sure what this means.

Can someone help me out? I assume it has to do with the spices?

mattm

I believe the directions are on nakedwhiz.com

You will love it!!

vidalia1

Nope it is not the spices.....you sear at a high temp, say 600 degrees for 90 seconds to 3 minutes per side...depending on your level of doneness...then take the steaks off & foil...lower the temps on the BGE to 400 and cook for another 2-3 minutes per side...

go to

www.nakedwhiz.com

for that and other valuable info...

Iowa State Egger

Thanks for your help, when I have a little more time I will search the website for more instruction.

fishlessman

the steak has to be a minimum of 1.25 inches thick for the trex. for a tbone i would salt it, sear it to looks, not time at 750/800, then put it on a plate to rest a minimum of 20 minutes (30 to 40 minutes is even ok) while you bring the egg down to about 350 degrees dome (trex recommends 400 but with the bone in a tbone steak i get better results at 350 degrees). during the rest on the plate i add a light rub or some pepper. when the dome hits 350 i cook it to the doneness i like, about 125 internal for a tbone for medrare towards rare. trex is a method, sear/rest/roast/rest before cutting

Richard Fl

This should help.

http://www.nakedwhiz.com/trexsteak.htm

Klag

Yea, spices don't matter. In fact, the first time you try this method - use the same spices you normally cook with.

Then expirement with new spices

If you haven't fully searched and read through the Naked Whiz website linked above - you should. Lots of great reading and pictures.

Broc

I much prefer triceratopping them...

~ B

:silly: :silly: :silly: