T-Rex....Have You Tried This 3-3-4 Deal?

Unknown

Just wondering how it compares to your method, which has already yielded phenomenal results for me. I may have to give the 3-3-4 a whirl.

TRex

Bill-the-Grill,[p]Is that sear for 3 minutes, sear for 3 minutes, and then "dwell in the shell" for 4 minutes?[p]If so, I did use that method a few times when I first had my Egg, before I switched to my new method. Don't get me wrong, you'll still get a great tasting steak from that method. However, I still think you get a noticeable difference in tenderness when you do the 20 minute rest.[p]Just my humble opinion,[p]TRex

Prof Dan

TRex,[p]I think you are right that the rest makes the steak even more tender -- it sure works for lamb. But the 3/3/4 is easier, and the other problem is I just can't wait to chomp down on that steak.[p]I read somewhere that the rest causes the meat to reabsorb some of the juices that get forced out during the cooking. Don't know if that is true, but it sounds like it is.

TRex

Prof Dan,[p]"I read somewhere that the rest causes the meat to reabsorb some of the juices that get forced out during the cooking."[p]I have heard and read this same comment from several chefs - they often call it a "redistribution of the juices." High temperatures tend to drive the juices to the surface - resting the meat after exposure to these high temperatures does allow these juices to redistribute back into the meat.[p]TRex