TRex's Strip Method Question

Thing 1

I have been looking over the TRex Strip Steak Method in the forum recipe section. Looks like this will be my next adventure. One question though - is the initial 90 second per side sear done with the dome closed or open ?? I think open dome is the ticket but wanted to check just to be sure. [p]
Thanks;[p]Vic in UT

mad max beyond eggdome

Thing 1,
as usual, it all depends. . .trex's original instructions were silent on this subject. .. as a result, i always kept the dome closed during the sear, figuring the temps actually stayed higher as a result. ...never had any problems doing this way and the results have always been excellent. . ..but after many discussions on the forum, trex came back and said that this step was an oversight in his otherwise detailed instructions (he must have been on his third beer at the time). . .now he says he leaves the dome open during the sear to allow for more direct flame. .. this is also good. .. [p]sooooo. . .. the latest trex version says leave the dome open during the sear. . ..i continue to leave it closed. . .[p]guess you'll just have to buy more steaks and try it both ways. .. [p]btw, one deviation i now make is to stick an old cast iron pan in the egg, let it get really hot (over 750 degrees), and sear the steaks on that (i rub the steaks with olive oil, kosher salt and either black pepper or dizzy pig cowlick) for 90 seconds per side, then pull the pan when i pull the steaks to rest. . [p]anyway you do it. ..trex is the ONLY way (imho) to do a steak. . ..[p]enjoy

TRex

Thing 1,[p]A more updated version of this steak method addresses your question and others and can be found on the Naked Whiz's website.[p]TRex
[ul][li]Revised method on Whiz's site[/ul]

Unknown

mad max beyond eggdome,[p]Interesting you should mentioned the skillet. I ran into a fellow egg'r at a local home show this weekend and he talked me into buying a "skillet" from one of the show vendors at a good price (but not for this reason). I'm going to try this approach on my steaks Friday night. They are in the frig now, and yes, I'm a little early, but the doctor is going to do a little window shopping on my heart Thursday and I know Mr. Big will miss me while I'm gone.[p]Sticking has been one of my problems using the T-Rex method. While sticking was a "minor" problem for me, the one real problem I do have is getting the dome down to 400 "timely". Any suggestions? Marty

JSlot

Seems to me the skillet would cut down on the "grilled" flavor and give the meat a more "blackened" flavor and texture. What about that, Max?[p]Personally, I have always been intrigued with TRex's method and I have tried every variation with most cuts of beef, all choice grade. Contrary to a large number of folks here, I personally found little difference in the end results; however, the experimentation led me to my current steak method. It ain't much, but my taste testers agree it works! Basically, I season the meat olive oil and Montreal Steak seasoning. I let the Egg come up to about 650° and put the steaks on with the dome open. I cook the steaks with dome open until they release from the grill, thin I rotate them 45° without flipping to get crosshatch grill marks. I cook for 3 more minutes and then flip the steaks, repeating the procedure. You can adjust the time after rotating to suit your preference on doneness. My time yields medium-rare to medium doneness. If you have a problem with the meat sticking to the grid, then you are turning too soon.[p]DISCLAIMER: This post is in no way meant to discredit the TRex steak method, TRex, Mad Max or anyone associated with the Egg forum who has posted regarding the TRex method! [p]Best to ya'!
Jim

Unknown

TRex, holy hell, man, I've been doing it wrong (but fabulously) all this time. I always closed the dome and seared each side for 2 or 2.25 minutes (2" steaks). By leaving the dome open, is this the basis by which you reduce the sear time to 90 seconds? I'm sure I didn't come up with 2 minutes on my own....was that in your "original" drill? Or have I been doing it "wrong" all this while? I'll have to try it with the dome open just for kicks, but I can't imagine improving on what you've already taught me.

TRex

Bill-the-Grill,[p]My opinion is that you can get higher temperatures at the grid level if you leave the dome open, simply b/c you have more oxygen flow. Searing happens b/c of the radiant heat of your coals/flames and conductive heat of your grid. Any radiant heat you get back off the dome is minimal compared to that you get from the first two players above. And, b/c I can usually get better flames with the dome open, I leave it open - always have, just wasn't clear about that point in my original write-up.[p]Now, I won't say that dome open is "correct" or dome closed is "wrong," I'm just stating how I do it. [p]By the way, another benefit of searing with the dome open is that you don't risk melting your gasket.[p]Try it both ways, though - let me know which you prefer.[p]TRex

TRex

Damn you JSlot!![p]Just kidding. I will say this, though: I, too, have used the rest method on both Prime and Choice steaks, and I've noticed that the effect is less pronounced with the lower grade beef. And with even lower grades or just tougher cuts of beef, the effect is even less pronounced. [p]Just my observations . . . .[p]TRex

JSlot

Yes, I'm eternally damned! LOL! I request that the dome be left open if I have to roast in hell! [p]Cheers!!
Jim[p]

TRex

JSlot,[p]Don't you mean SEARED in hell?[p]LOL[p]Will you be at Eggtoberfest?[p]TRex

The Other Dave

TRex,you also don't risk that flashback thing on the large.

JSlot

Yep, I'll be there. I look forward to knockin' back a cold one with ya'![p]Jim

mad max beyond eggdome

JSlot,
if you guys are still paying attention to this thread . . . [p]first. i have no sticking problems using the skillet. ..probably partly cause i olive oil the steaks, then put the salt and rub/pepper on them. . .you do get lots of flame though, as soon as those steaks hit that red hot skillet, it will flame and spit back at you pretty good. ..[p]regarding jslot's question. . .doing a 90 second per side sear on the pan gets you a good even char on the steak, but not really 'blackened' (its not on quite long enough for that. .. and after the rest, putting them back on for 5 minutes perside on the direct grill (remember, i remove the pan after the sear) gives them plenty of 'grilled' flavor IMHO. . . it doesn't hurt that i do throw a chunk of wood (either a piece of dry hickory or jack daniels wood chips) into the fire to get a little extra wood/smoke flavor. . .[p]my family has found that they just really like em this way, so why screw with success. . .[p]just like you jim, all this is in my most humble of opinions. . .like i said earlier, keep buying lots of beef and try them all of the different ways. . .i plan on trying two things in the near future. . .the throw the steak right on the coals method (if i get up the nerve), and the reverse trex method (dwell first, then rest, then high temp sear to finish). . .[p]best[p]max