1 " T- Bone

Unknown

I am ready to do my first steak on my new Egg.

Got a couple of 1 to 1 1/4 inch t-bones and I was going to try the Trex method.

Reading closer, however, the thinnest recommended is 1 1/2".

Its now 4:17 pm Texas Standard Time, and the steaks are coming down to room temp, the Egg is about to be fired up, and I am in a quandry about the way I am going to cook these things.

I really want that good sear. And I have about 20 minutes to figure out the best way.

Appreciate any help.

Grandpas Grub

 
Make sure your dome thermometer is calibrated.

Without knowing what accessories you have here are some thoughts.

Hot tub - put the meat in 100° water and let the meat slow cook then sear.

Easiest without any accessories and without putting too much stress on the gaskets. Load the lump to just below the top of the fire box about 1.5 inches. Remove the fire ring and set it down somewhere it won't get kicked or broken.

Light the lump if 5 places. 12,3,6,9 o'clock and center. Let the egg get stabilized at about 450° and make sure the lump has a nice orange lava looking glow to it.

Put the grid on the top of the fire box and with some gloves and long tongs sear your meat. About 90 seconds per side. If the steaks are somewhat thin check the internal temperature they may be done with the sear alone.

Remove the steaks, with your grid lift or ash tool remove the trid, again wearing gloves. Put the fire ring in the egg and if you have a plate setter put it in legs up. Now the grid, dome temperature should be somewhere close to 450° and finish the cook on your steaks.

It is all pretty simple and you don't have to get your egg up to extreme high heats.

Always cook your food to internal temperature not to time.

GG

mnwalleye

I have never tried the hot tubbing and have been thinking about it, how long do you leave them in the water or to what temp?

Grandpas Grub

 
I really have no idea, I've never tried cooking steak that way.

I like a sear then a roast if needed. I like a good cayenne, water, salt mix and pour on each side of the steak when cooking. Great flavor.

If you go to the search option here, enter hot tubbing or tubbing, 200 repsonses per page, with in the last year - you should find a lot of posts. If you don't find what you want make another post asking for help.

GG

Richard Fl

I make sure the meat is securly wrapped and toss into the spa, 101F, about 1 hour, little longer if frozen. Comes out about 85F, season and sear 600-650F for 60 seconds per inch of thickness per side, flip and do the other side. remove from egg and drop temp to 350-375 finish at 125 or so internal. Hot tubbing allows the internal to come up to temp and then you can sear the meat and the internal is partially there.

mnwalleye

Thanks, Im going to have to give it a try.