See These TBones

Unknown

<p />They weren't worth a crap...just a week ago I was saying on this forum that using the TRex method has solved all problems of a too done and mushy textured steak. These were about an inch or more thick and I cooked them 2 min max ea side at 650 or 700 and took em off but only let em rest about 10 to 15 min instead of the normal 20 min or more (we were hungry). I was so sure they would be perfect that during the abreviated "rest" period I didn't even check mine (I like med rare)with my thermopen, but instead put em back in at 400 for 2 min max ea side and hit one of the two that was going to be "well done" with the termopen and it looked to be higher than even the "done" crowd would want, like 150 or more I think. My heart dropped and I quickly stuck my thicker one and it was o.k. 125 or so. So I thought I had gotton by o.k. but no, no, no. They had very good dizzy cow lick flavor and were very tender, but surely shootin had that dreaded mushy flavor that always has a different look inside as well, i.e. you don't see the red color even though your sure you should see it. I am thinking several things, 1)this is a timing thing and seconds count, the shorter rest added up to too much heat too fast and caused it, or 2) the marinade caused it or helped cause it. I use a citrus MoJo marinade with a couple tbs of Dales thrown in and that appears to be what is making up the odd color inside instead of the red meat color. I think I will stop using a marinade and start skipping the dwell and cook from start to finish at 450 and stick em ever 90 sec. I just can't beleive my TBones were ruined. Oh, we all ate em but it was still a huge disapointment for me and wife and son or the med rare and well done'ers both, which is odd, even the well done'ers don't like em like that and that's even when they are tasty and tender. Wierd
[ul][li]steaks cooking[/ul]

UnConundrum

Chet,[p]You left out an important fact... How long did you marinate the steaks? Over marination is a known source of "mushy" texture. Try it once without the marinade. Cowlick will give you the flavor, T-Rex the tenderness.... marinade really isn't needed. [p]Secondly, you're really cutting it close with 1 inch steaks. This method is designed for thicker cuts, I feel a minimum of 1.5 inches. I made the mistake once, and only once. When using the nuclear heats in the first step, the thinner steaks just get too done.

mollyshark

Chet,[p]One more BIG factor in steaks and I'm running into it more and more. Back when, I never saw select meat in the store. There was choice and, in the better places, prime. Now all those $4.99 specials that looks so great are select. What I'm finding out with those is many vendors are injecting them with a tenderizer...papain or something of that ilk..since they lack sufficient marbling to tenderize themselves. As a result, when you cook them they turn to jello. It doesn't matter if you do Trex style, pan cooking, or in a broiler. They are this weird "pre-chewed" texture from the tenderizer. I'll bet this is some of your problem. It is impossible to fix.[p]mShark

Unknown

UnConundrum, thanks, makes sense to me...I meant to include the marinade time was from 12 noon till 6 pm or six hours.

Unknown

MollyShark, thanks your accessment seem accurate too. That being the case I guess I have to stop grabbing a good buy and start choosing better quality meats. I like the idea someone else had on here which was to buy whole strips and loins and cut em yourself. I'm going to start doing that...

mad max beyond eggdome

Chet,
i concur with uncondundrum. .. .i only sear for 2 minutes per side if my steaks are at least 2 inches thick. . .actually, as i think about it, figure 30 seconds of sear time per side for each 1/2 inch of steak(i don't think even trex has that in his directions). . .so with a one incher, probably 60 -70 seconds per side would have been good for the sear. . ..also, i try to make sure my temp needle is off the guage to do my sears, so i'm probably in the 800 - 900 degree range when i start. .. really holds in the juices. ..when i put the steaks back on to dwell, the plate is usually almost dry, i.e. no leakage of juices from the steak. . .[p]also, like uncondundrum, the marinade may have been a problem. . .the only steak i tend to marinade is flank steak, and in that case i don't do a trex. . .i simply grill it in the 500 degree range till done. . .keeps it from getting mushy that way. .[p]guess you'll just have to buy some more t-bones and try again. . .not a bad problem to have :-)

Unknown

Max, well said , I am now in search mode for some 1 1/2 inch thick sirloins like someone mentioned a day so ago to try and apply my generously given and wise advice on how to fix my proplem. Your are right not a bad problem to have.

mad max beyond eggdome

Chet,
i like to buy the whole sirloins (cryovac choice) at price club and then cut them myself. .. guaranteeing 2 inch thick steaks on a consistent basis. .. [p][p]i also buy their whole tenderloins and cut them as well, usually into a 3 pound tenerloin roast, four nice 2 inch thick steaks, and the 'tail' i use for chili. . . [p]if you don't have a butcher that can cut steaks to your desired thickness, i think this is your next best bet. ..and while an individual hunk of beef may cost you $60 to $80 . . after you divvy it up, the cost per meal ends up being quite reasonable. ..

Unknown

Max, alright, 2 inch it is...just gotta find the meat. thanks. That is one helluva egg bar and grill Wessb done, huh! I'm gonna do me a profile now that I have my meager table for large and new nest for small...just as soon as I can get my carport cleaned up a bit, get me a new haircut, and some of them comfee drawers like you got.

mad max beyond eggdome

Chet,
more like a temple than a tiki bar i think. . .remember, its the drawers that make the man!![p]happy thursday to ya. )

tach18k

Chet,
last night I did a 2" rib eye bone-in. first time with something that thick, did it t-rex, came out perfect. I have done others but thinner steaks and adjusted for it. I have over cooked the meat several times. It's an odd learning curve, but very filling. I aggree a 1" t-bone is a bit too thin for the blast furnace. Also remember that the filet side of the t-bone is just that. If your not accustom to that, it may seem mushy at a rare stage.

ChefDBA

Chet,
Your T-Bones were fully cooked before they hit the grill. Citrus is acid, acid cooks beef protein quite easily, so 6 hours in the acid bath had cooked the steaks and left them looking red, but basically fully cooked.[p]I can't answer the TRex method questions, I'll leave that to the resident EggSperts, but what they've said so far seems pretty sound from a food science point of view.

Unknown

tach18k, got it...and after all the response I am sure that TRex is the method for me after all...also what you see in this tread is a lot of good old fashion basics that if followed, will improve or most likely perfect anyones steak grillin. I am very pleased that I posted it. thanks

mad max beyond eggdome

Chet,
i've said it before "if everything was great, it would all be average"

TRex

Chet,[p]There's nothing of value I can say that hasn't already been said - this is a good thread. I concur with the main points that have been addressed:[p]1) Try to buy Choice or better (I always buy Prime, and believe that 95% of a good steak is the meat you start with)[p]2) I've never done a marinade on beef - my guess as well as others below is that this is your major problem here. Good beef shouldn't need a marinade.[p]3) Always buy at least 1.5" thick steaks if you do my method - I usually buy them between 1.75 and 2" thick[p]Also, T-Bones are going to cook differently than boneless sirloins or NY Strips, b/c of the bone. Adjust your final roasting times accordingly.[p]Best of luck and I hope your next steak cook is much better![p]TRex

stike

Chet,
you pretty much made a cervice, by the way.[p]that thin a steak sitting in citrus will COOK the meat.
no kidding.[p]when you marinate in anything acidic, especially for that long, you will turn the color of the meat (beef) brown all the way thru). and the marinade will mushify the meat. that's what it DOES, it tenderizes and breaks down.[p]I think, by the way, you'll find that a porterhouse doesn't need ANYTHING in the way of a marinade. it's got great flavor to begin with. just dust it with some spices, maybe.[p]and, as everyone says, THICKER. a 1" steak ain't gonna do you right.[p]you cook pretty much like i do, and i never have the mushy problem or loss of 'red'...[p]good luck