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new owner in need
Steve
Posts: 94
Hey Guys
Just bought a large egg today. I need to impress the family tonight with a great steak. Bought three ribeyes just a few minutes ago. I'm cooking them on the egg tonight for my first experience. I'm looking for your advice on how to make it both foolproof and delicious.
THANKS!
Just bought a large egg today. I need to impress the family tonight with a great steak. Bought three ribeyes just a few minutes ago. I'm cooking them on the egg tonight for my first experience. I'm looking for your advice on how to make it both foolproof and delicious.
THANKS!
Comments
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steve,
try the trex method. . .i'm not computer savy enough to lead you to the post, but in a nutshell:[p]first, simply coat your steaks with kosher salt and pepper (you can use a rub if you want to, but it certainly isn't necessary for great results)[p]put in a good load of lump (up to the fire ring). . .open the bottom vent all the way, take the daisy wheel off the top. . . light up your lump, close the lid and let the temps get to over 700+ on the dome thermometer. . .[p]when the egg is at 700+ for a while (i usually give it a good 10 minutes at these temps). .. put your steaks on direct for about 1 - 2 minutes per side. .. (be very careful opening the lid, you may want to visit the naked'wiz's site on back flash). .. remove the steaks and let them rest un-covered for twenty minutes while you close up the vents on the egg. .. let the egg temps come down to around 400 (if they are dropping below that, open the vents a little to maintain temps) at the end of the twenty minute rest, put your steaks back on the grill and seal the egg up with the bottom damper closed and the ceramic top on top. . . leave the steaks in for 3 - 5 minutes per side depending on thickness (i leave 5 minutes per side for 2 inch thick, about 3 for 1 1/2 inch thick). . .again, be careful to open the vents before you open the lid to avoid backflash. . . your steaks will have a beautiful crust, and be a perfect medium rare in side... . your family/guests will love them[p]if your rib eyes are only 1 inch thick or so, i would limit the sear to about 1 minute per side at 700, then no more than 3 minutes per side during the dwell...[p]good luck and trust me, i've tried a bunch of steak methods and IMHO, the trex method is consistently the best...[p]enjoy. ..
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steve,
Good show and good luck. Now you need to pick a unique name for the forum, since someone registered "Steve" already. Great choice and I hope all goes well. Let us know![p]TNW
The Naked Whiz
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