Trex-ing trouble

Mark Backer

I have been looking forward to TRex-ing a couple of ribeyes since the day I found the recipe. We had been doing a pretty basic steak cook (750 degrees, 3 1/2 minutes on both sides and then 3 1/2 minutes with the vents shut. The steaks are about 1.75 inches thick).[p]These have been great. So great, in fact, that I had to practically beg to try the TRex method. The wife simply didn't want to risk it since she was so happy with our previous results. [p]Well, I followed the recipe carefully, and what I got was tender, juicy, way too salty steaks. I absolutely did not oversalt them, as I followed that part of the recipe very carefully. but the salt was simply too much to bear. [p]Has anyone else had this problem, or was it just me? Please help. My Egging credibility is being called into question...

BucsFanJim

Mark Backer,
Were you using Kosher salt or table salt. Table salt is way strong and should be used in 1/2 measures

Mark Backer

BucsFanJim,[p]Kosher salt and I was very careful. They didn't even look as salted as the ones in the pictures.

mad max beyond eggdome

Mark Backer,
i trex all the time, with very consistent results. . .if the only issue you had was salt, then use less. . .also, as bucsfan said (and you'l have to excuse him after what my beloved 'skins' did to them yesterday), make sure to use kosher salt, not table salt.. big taste difference. . .[p]the only time i have had less than fantastic results with trex, was when i didn't let the fire get molten. . sometime, you get a 750 read on the thermometer, but it is simply the fire doing it. . .make sure your coals are really red hot. . .i ususally like to see my temp needle past the 750 mark before i put the steaks on. . .then sear for exactly the 90 seconds per side (2 minutes if i've got 2 inch thick vs. 1 1/2 inch thick steaks). . .the one time i seared at 650 - 700 with really thick steaks, i ended up having to dwell for longer (about 10 minutes per side for medium rare on 2 inchers) and the steak, while done just right, was a tad on the mushy side. . .still good, but not excellent. .. [p]hope that helps a little. . .[p]max

terrafirmay

mad max beyond eggdome,
Do you keep the dome open for extra air when you are bringing the coals to molten? Did the fire get to molten faster?

Have you tried using the Guru fan to get the fire hot?(Probes connected to the control but kept outside the Egg.)[p]I was at the Redskins game yesterday. They added 4,000 seats this year and many have their view partially blocked by concrete posts. Unfortunately, I had one of them.

Lawn Ranger

Mark Backer,
Mark:[p]Never had that trouble...can't imagine why that would have happened. Did them last night myself. However, I like salt and routinely give them a dose of kosher along with a coating of Cow Lick, so I might not know the difference. I still swear by the technique, but there's more than one way to cook a cow.[p]Mike

dublin

Mark Backer,
How long did you let the Steak sit with the salt on it...it's possible, if left sitting to long, the salt can suck the juice out of the steak, slightly drying out the steak and leaving a very salty taste.
dublin

mad max beyond eggdome

terrafirmay,
i typically light it and close the dome, figuring once the draft starts it'l get to lava temps quicker. . .usually only takes 15 - 20 minutes to have the temp guage needle off the scale. .. [p]i don't use the guru for high temps. . .if i am having trouble getting up to temps (cause i was lazy, or i had the end of bag of lump in the egg with lots of small pieces), i'll stick a small portable fan i have up against the lower vent opening and turn it on. . ..works REAL good[p]sorry you paid all that money to 'the danny' for a good view of a column. .. i have been a redskin fan since i was a kid (from the hey days of lombardi and sonny, george and the over the hill gang, through gibbs and the pain of the last 11 years), but damn, i hate that little s#$& of an owner. . .oh well, at least we have something good to root for again. ..

TRex

Mark Backer,[p]I've had this comment from a few people, including my wife. The answer is simply use less salt. I like the taste of salt a lot with beef, so I pour it on. I usually put much less on my wife's steak.[p]Next time, grab a pinch of kosher salt with four fingers and sprinkle that amount on each side of the steak. I think you'll be happier with the results.[p]Cheers,[p]TRex

Mark Backer

TRex,[p]Thanks and thanks to everyone that replied. I will try it again, but probably when the wife's got mom's night out and it's just me and the urchin and we can split a big fat ribeye. [p]I enjoy nothing more than my daughter saying "Meep...so good!!" when I give her egg food.