TRex's steak technique

Aron

I was thinking of using TRex's technique tonight of a quick sear at 750 follwed by a 20 minute resting period at room temp before placing steaks back on the fire at 400 until done. I have 2 thin porterhouses (about 3/4 in thick at most). Any guesses on the time both for sear and finishing at 400? The suggestion for 1.5-2 inch steaks was 90 seconds per side at 750 and then about 3-4 minutes per side at 400. Obviously I need to do less for a thinner steak, but just looking for some input. Thanks.

Tim M

Aron,[p]Those are pretty thin to sear at 750° and get anything near a nice sear without having them fully cooked. By the time you sear them, they will be almost done.[p]Tim

BobbyG

Aron,
I am using a modified version of the TRex. The original way to cook a perfect steak with the 1.5min flip 1.5min then a 4 minute dwell left my steaks too smokey and sometimes a little overdone on the side that dwelled. When I saw the TRex version I immediately realized that it would aleviate the smokey problem as you don't shut down the egg, creating all the smoke.[p]What I do is the sear at 750*, plate the steak and let the egg get back down to around 500ish. This only takes a couple of minutes. I keep the vents only slightly open to keep from building smoke. Throw you Steaks back on for approx. 4 minutes. The best way is to take your polder and heat it in the top of the egg to about 120* then stick it in your steak....because if you go by temperature, your sure to get what you want. [p]Just remember if your using 3/4" steaks you'll have to work quick.
Good Luck...BobbyG

Unknown

<p />Aron,