Two 42 ounce T-bones

Chance

Hey
A friend just bought two monster T-bones and wants me to do an egg cook with these. I don't know if I should do a high temp direct or a low indirect. Also, what to marinate with. They are thick and I have never done this before. Any help.
Thanks to all

BENTE

try this

http://www.nakedwhiz.com/trexsteak.htm

marinateing is overrated salt pepper and garlic powder

Chance

Bente
you are right about the marinate and that life is too short. A mans best friend sometimes is his dog, he never tells on you not matter how bad you mess up. I thought that the Max steak would be the answer. I will try it and thanks.

Tony

Big'un

Terry is right. That was where I would've directed you too. Don't forget the thermopen...and tell him to buy three next time!!

porterhouse64

No marinades

Kosher salt and fresh ground black pepper.

Dizzy Pig Cowlick Rub.

stike

bente did you a good service...

keep in mind, your original question of "direct or indirect" is sorta answered by the Trex method. the answer is "both"

you are searing the steak to your liking, creating the exterior that you want. then, the second part of the cook (although it's not indirect) is at a much lower heat, and the idea is to bring the overall temp of the steak up more moderately to finish the steak to the desired level of doneness without ruining the exterior.

if you just seared at 800 until the inside was whatever temp you wanted, you'd have a charcoal briquette with a small core of edible meat. hahaha

anything huge like that, including roasts, will benefit from a two-part cook. searing and roasting. you can reverse the order as well. i find it easy sometimes to go slow, until the meat is 118 internal. then take it off, jack temps, and toss it back on.

Trex is the standard to go by. but there are other ways to achieve the two-part cook. that'll come later. first try the method bente lead you to

Chance

Thanks to bente, big'um and poterhoues. No marinate. I will try the trex. If I can figure out the picture posting there will be pics.
Thanks

BENTE

good we are waiting with advice on how to post those picks if you need it

Mike B

Ok, you gotta post pics of these two - I don't believe I have ever seen a 42 ounce T-bone! (please).
Mike

Ripnem

My thoughts exactly. Wonder when the cook is.

Desert Oasis Woman

say anyone say "bone-in roasts" ????