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God I love the T-Rex method for steak!
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3Pedals6Speeds
Posts: 439
While my college freshman son was home for spring break I made he and his friends who came to "Spring Break in Michigan" T-Rex steaks. Last visit it was pizza, this time, steak. We bought a whole ribeye and trimmed and cut ourselves, so i was able to get them nice and thick. That cornbread box in the 1st picture was what I used as a gauge to get consistently thick steaks (1 1/2" I'd guess?).
My wife and I were worried they'd be too big, they looked like mini roasts, and we'd have leftovers, oh well, proves what we know. The consistency inside is amazing with this method. These look slightly less done than they actually were (iPhone camera is good but not great). It must have been tasty because a couple days later my wife announced she'd purchased another whole ribeye, and I should plan to cook these again soon.
As much as I like the dry aged ones I did a while back, these were spectacular.
My wife and I were worried they'd be too big, they looked like mini roasts, and we'd have leftovers, oh well, proves what we know. The consistency inside is amazing with this method. These look slightly less done than they actually were (iPhone camera is good but not great). It must have been tasty because a couple days later my wife announced she'd purchased another whole ribeye, and I should plan to cook these again soon.
As much as I like the dry aged ones I did a while back, these were spectacular.
Comments
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DAM! :woohoo: The looks mean! What did you use as a rub? Or did you use any at all besides sat and pepper.
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Great looking steaks! I hope your son's buddies recognize what a treat that was! Much better than a paper thin sirloin at the college cafeteria.
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Primeggister1 wrote:DAM! :woohoo: The looks mean! What did you use as a rub? Or did you use any at all besides sat and pepper.
For steaks we use Tastefully Simple's Season Salt. I have all of the Dizzy Pig blends, and this is still the runaway favorite. -
Primeggister1 wrote:DAM! :woohoo: The looks mean! What did you use as a rub? Or did you use any at all besides sat and pepper.
For steaks we use Tastefully Simple's Season Salt. I have all of the Dizzy Pig blends, and this is still the runaway favorite. You can actually see the bottle behind the steaks in the 1st photo. -
That steak liiks perfect to me!
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Delicious!!!
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I'm sure you will never have trouble finding someone to help you eat your steaks. :P
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do share the method or point me to it!
those look amazing! -
Cornbread box for a gage!! :laugh: Classic. I'll have to remember that. Looks cooked perfect to me.
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doubleA wrote:do share the method or point me to it!
those look amazing!
From the Naked Whiz:
http://www.nakedwhiz.com/trexsteak.htm -
outstanding...
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Outstanding looking cuts of meat and WOW on the cooked steak.
But: Cornbread in a box
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey wrote:But: Cornbread in a box
Agreed, but I have to pick where I spend my time. I'll take a link to a good recipe if you can suggest one, and I'll give the extra effort a try. -
Excellent steaks
The T-rex method is a favourite of mine
Shane -
Nothing beats a good steak on the Egg!
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3Pedals6Speeds, those are some great looking steaks, perfectly done!
You're fortunate you're kid came home for break. My nephew goes to UMich and went to the west coast to play rugby matches instead of coming home. :(
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