TRex method for steaks is awesome!

Steve-O

I guess I just need a little convincing once in a while. I have been so pleased with the "old" way of doing steaks - 3 minute sear each side, 3-4 minute dwell - that I just dismissed the TRex method discussed here so much lately. Well, last night I picked up a couple of really nice KC strips, each almost 2" thick. I fired up the small to 750 degrees and seared them for 2 minutes each side, let 'em rest for 20 minutes and back on for 3 minutes per side at 400 - WOW! These were the best KC strips I have ever had. I can't wait to try it on a couple of filets.

QBabe

SteveO,[p]I'm a believer! [p]QBabe
:~)

JK

SteveO,[p]I tried the T-rex methods on some choice NY strips last night (about 1 inch thick) on my small BGE and wasn't that impressed. I seared for 1 1/2 minutes a side, removed the steaks for about 20 minutes, and then cooked at a dome temp of 400* to an internal temp of 140*. I did not use any mesquite. Could it have been that these steaks weren't thick enough for this method to shine?

Pakak

I don't get good results with steaks 1" thick using the "regular" method. IMO 1" is just too thin.

TRex

JK,[p]1" steaks just don't produce great results, in my opinion. A hard sear on both sides of a 1" thick steak and you've almost cooked it to medium-rare already. [p]Try again with 1.75" thick prime NY strip. Make sure the meat is at or near room temperature before you start the searing - this step is of understated importance![p]Good luck![p]TRex