Steaks: Trex vs Manual dwell

Unknown · June 2006

Just a question:
I'm a relatively new BGE owner and thus far have only done steaks the manual way and I have to say they came out great. I read some posts a while back about dirty domes and an off taste of the steaks caused by using the dwell method. Is that really true. Does anyone out there still use the manual dwell method? Is ther really a big difference in taste? I am willing to try the TREX method when I have some time but boy - 6 1/2 - 7 minute perfect steaks have been great. Comments?

MasterMason · June 2006

mjk,[p]If my steaks are 1 1/2 or thicker, then I t-rex them. If they are less then I sear at 90-120 secs per side, shut the egg down for 5 mins with the steaks inside, and then check internals with a thermapen and go from there.[p]If I want a solid all over crust, I have a cast iron pan that I do the searing in.[p]18 months since I bought the egg and I have no desire to eat steak out anywhere, or cook it any differently.[p]Hope that helps

Bobby-Q · June 2006

mjk,
I just did a class this past weekend out at the Eggs by the Bay SF fest on this very thing. I did 4 steaks using the Trex method and 4 doing it the "Perfect Steak" method from the Big green Egg Manual. I seasoned them the same (Dizzy Pig Cowlick) and cooked them to the same doneness (140). Everyone got to try both methods and the only differences they mentioned was a slightly better texture on the Trex method.[p]That didn't surprise me since the Trex method is based off a long standing way that Chefs prepare larger cuts of meat such as Chateau Briande (sp). You sear it, let it reast and then roast it time of service to the proper temperature. It works great, but I agree, I get a lot of flavor and pretty darn good texture for 6 to 8 minutes. If I have the time I Trex, if I'm in a hurry I know I can still get an awesome steak from the EGG quickly.

BajaTom · June 2006

mjk,
I have had my egg for over 8 years. I do not use the TRex method because I'm too lazy. I don't even use the dwell method very often now days. I just grill my steaks at about 600 dome for about 4 minutes a side. I do turn them so they don't burn beyond a great crust. You might try the water bath method if you don't TRex your steaks. Good luck, Tom.

CT Grillguy · June 2006

mjk,[p]I definitely notice a funny taste if I do a dwell. I almost always T-Rex steaks that are thick enough. If it's a thinner cut, I will do a nice sear and then pull em just long enough for the egg to calm down to around 400 and then finish em. Kind of a mini T-Rex. [p]I would say avoid the Dwell method, but that's just my 2 cents.

QBH · June 2006

mjk,[p]I don't have the patience for the TRex...I'd end up eating eating it during the rest time!

stike · July 2006

mjk,
the dome doesn't affect flavor, it's any fatty cuts dripping on to the colas after shutting down. that smoke is sooty, adds no flavor (except bad ones), and is all-round noxious.[p]you'll be fine with filets, and less fatty cuts.[p]honestly, too, you may not notice this until your third fourth fifth time, as you start to get more savvy about cooking the steaks.

Steaks: Trex vs Manual dwell

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