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Thanks, TRex for your steak technique

RRP
RRP Posts: 26,020
edited November -1 in EggHead Forum
Last night was steak night. Late in the afternoon I had a butcher slice off a couple fresh 1.5" New York strips. They bloomed about the time it was ready to prep with sea salt, fresh pepper, thin layer of Diijon mustard, and hit with a mist of olive oil. Then to Mr Egg for a sear at 750° dome for 90 seconds per side. Then off the grill to rest for 20 minutes and to get Mr Egg back down to 400° dome. I then threw in a couple chunks of pecan and returned the steaks. I went 3/3 and no dwell and that produced a 145° internal - just a perfect medium rare and as TRex promised - the meat was ever so tender.
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Comments

  • TRex
    TRex Posts: 2,714
    RRP,[p]I'm glad you had success with this method. I absolutely LOVE this way of cooking steaks and, provided you start with good meat, this method never fails to produce an incredibly juicy, tender, and deliciously flavorful steak. Thanks for reporting on your results!
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