T-Rex's Method - 20 minute rest question

Charcoal Mike

Hi all -[p]I have tried the T-Rex method 4 times now, and both myself and my wife agree that it produces a more tender steak than using my previous method (sear and dwell).[p]As I read the method, it says:
Now, the second most important step—letting the meat rest...... Meat is mostly muscle that will contract and tighten during the searing process. For a tender, juicy steak, you must let the muscle in the meat relax before you cook your steak at a lower temperature. After much experimentation, I have found that the optimum resting time for a steak is 20 minutes. Any longer than this and the juices start to run out of the meat. So leave the steak on a plate in your kitchen and walk away.........[p]Anyway, 10-12 minutes after the sear, during each of my cooks, there is usually ALREADY juice running out on the plate. By 20 minutes, there is a nice puddle on the plate. I have to presume that this is affecting the quality of the final product, but either way it turns out fantastic in the end. My sears are usually at 700 plus at 2 minutes a side, so I think that portion is adequate.[p]Should I go back to the egg immediately once I see the juice on the plate, instead of waiting the full 20? Anything else I am missing? These are usually bacon-wrapped filets - maybe it is coming from the bacon, not from the steak?[p]Thanks for any ideas.[p]Cheers -[p]Mike[p]

Mr. Hyde

I have a question as well. If the egg doesn't cool down to the 400 degree mark in that 20 min, should I wait, or put the steaks on at a higher temp?

BubbaGump

Charcoal Mike,[p]I need to know this entire process so I can give it a whirl myself. Where can I find it?[p]Thanks!
Buster

TRex

Charcoal Mike,[p]My guess is that the juice is coming from the bacon fat. The soonest I've seen a resting steak start to bleed out was after 15 minutes, and that (from my experience, at least) was an anomaly. Try the method with a steak without the bacon and tell me what you find.[p]TRex

TRex

Mr. Hyde,[p]Twenty minutes should be plenty of time to cool off your Egg to 400 degrees. You may need to close the vent(s) more. However, if it's higher, no big deal. I've thrown a steak back on when the temp was only down to 500 - I just adjusted my cooking times slightly. A 400 degree roasting temp just tends to give the best results, in my opinion.[p]TRex

TRex

BubbaGump,[p]Here it is. Try it, and enjoy![p]TRex
[ul][li]How I cook steaks[/ul]

mad max beyond eggdome

Charcoal Mike,
i love trex method. . .i have modified it slightly to do the sear on a cast iron pan also heated to 700+ with some butter (you can read all kinds of recent discussions about this, clarified butter, etc). ..either way, i agree its the best way to do a steak. ..i havent' had any 'bleeding' problems with either fillets or sirloins, but i don't use bacon. . .i wonder if you are letting the whole egg heat up enough, vs. just getting the flame that hot(although it sounds like you are waiting long enough). . .or, could the bacon be preventing the 'sides' from getting done enough to prevent bleeding?. . .[p]just some thoughts. . .

Charcoal Mike

TRex,[p]Thanks! I'll give that a shot next time around - glad to hear it should be an anomaly. I might just have to wait until I cook some rib-eyes though - I hate to lose the bacon on my filets. :-) [p]Cheers to you -[p]Mike