BIG THICK STEAK

Toronto James

I've done this once this summer but forget ...[p]For dinner Jan 1 I have a 3 1/2 lb. sirlion steak.[p]I recall a white hot sear then a dwell then ...[p]Can anyone help with details.[p]many thanks

Buck Shot

toronto james,[p]It does not look like your forgot much. Sear, dwell and then let the steak sit for a few minutes for the juices to settle down. Remeber this egg thing is not that hard. It does most of the work so you don't have to. Gotta love it.[p]I get the egg up to 750 maybe 800 degrees. Sear for 2 minutes flip and sear for another 2 mins. let dwell for three or four mins. However this can vary greatly depending on the thickness of the steak and your prefered doness.[p]Dry rub or marinating before hand is good depending on your taste buds. I know this is vague but with out knowing your taste buds and the cut and thickness it is hard to be much more specific.

Nature Boy

toronto james,
That big ol' steak (roast?) sounds like it might do well with a TRex kinda thing. Sear the crap out of it for a couple minutes a side at 750, rest on a plate while you bring your cooker down to roasting temps, and roast til you hit your stage of doneness. I am not a fan of dwelling with all vents closed....but that is just me.[p]What is that thing about 4 inches thick?
Happy New Year!
Chris

The Naked Whiz

toronto james,
If you want to see the full Trex steak method, I've got it on my website:[p]TNW
[ul][li]The Naked Whiz's Recipe Page[/ul]