First Strips on the Egg

mxdad · July 2011

Thanks to the suggestions earlier from many of you on how to handle baked tatters when doing TRex. I decided to put the taters on at 375 indirect for 40 mins. Removed them during the steak sear then back on for the 20 min steak rest and roast.

Started with some nice 1 3/4 strips from Fresh Market. Seasoned only with EVOO, salt and fresh cracked pepper
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90 sec per side on the fire 700+ dome temp
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Let the steaks rest 20 mins while I cooled the dome temp down to 400. During this time the taters went back on the grill. It was easy to get back to 400 from above 700. I actually had it at 400 on about the 12 min mark.

After 20 mins steaks back on with the taters, also put on a little bread
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I went 3 mins on side one then flipped until I got and internal of 125, that gave me about 4 mins on side two

The end result was worth the effort. TRex is a really fun cook. The end result

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Crimsongator · July 2011

The pictures look great. Next time buy ribeyes with the fat and little strip or meat around the outside. It is the best part. Those look alot like strip steaks (nice sear marks btw)

Beli · July 2011

NY's Looking great Felicidades!!

mxdad · July 2011

Crimsongator wrote:

The pictures look great. Next time buy ribeyes with the fat and little strip or meat around the outside. It is the best part. Those look alot like strip steaks (nice sear marks btw)

You are exactly right, Don't know why I said Ribeye, those were NY Strips. I guess my mind was not working before the second cup of coffee

Pete21784 · July 2011

Those strip steaks look awesome. I too, trim my steaks to remove most of the fat. Don't need the fat if you have a great strip. Delmonico's are too greasy for my liking.