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TREXing some New York Strip Steaks - how to take care of the cast iron grid?

Picked up some 1 1/2" thick NY strip steaks and doing the Trex method for the first time.  I have the BGE 13" cast iron grid on the spider with dome temp at 550 and seared for 90 seconds a side.  They are resting now and I put to use the PSWoo2 and plate setter in and trying to stabilize at 400F to finish them off, I left the 13" cast iron grid in the egg for now.

When the steaks come off, should I just shut the egg down and pull everything tomorrow once cooled?  Or pull while still hot?  What do I need to do to take care of the CI grid?

A few weeks back used my baking steel for the first time for burgers and left it in.  Forgot about it and now it is all rusted, I don't want to make the same mistake with the CI grid.


A searing pic...


  • henapplehenapple Posts: 15,999
    I usually pull my Ci ovens and skillets and clean the next day. I left my griddle in last week for 3 days and it was fine.. I'd pull, cool and clean if you're worried.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • HDmstngHDmstng Posts: 192
    Pulled at it 130. Resting a few under foil while sides are finished.
  • onedbguruonedbguru Posts: 1,618
    I leave the CI grid in all the time. After the cook I let the grill go for another 30 minutes or so and cook off any residue then use a wire brush when I shut it down. At some point I may put a bit of cooking oil to keep is seasoned.  It is cast iron. Keep it dry and oiled and it will live a long a fruitful life.

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