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T-Rex questions

Blazer
Blazer Posts: 47
edited November -0001 in EggHead Forum
Using a cast iron grid in the normal position on a Large BGE, with lava temps and the dome lid open...

1) Do you sear each side twice (rotating steaks 90 degrees) at 60-90 seconds each to achieve the cross sear marks pattern? That would be a total of sear time of 4 to 6 minutes before resting.

2) After resting 20-30 minutes and cooling the egg, I finish on an elevated grid even with the felt. What dome temp is best for finishing the steaks at that elevated position?
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Comments

  • Jeffersonian
    Jeffersonian Posts: 4,244
    I get my first set of grill marks during the sear, the second during the roast. I just turn the meat at an acute angle the second time around. Don't sear each side twice.

    I generally finish at 400-450*, adjusting the time to the thickness of the meat and how done I and my diners want them.
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  • Dawgtired
    Dawgtired Posts: 667
    I think most people would tell you to spin the steak halyway through the sear on each side. For example sear one minute, spin it at an angle for one minute, flip and do the same thing on the other side. Total time, four minute sear, which obviously can be adjusted.

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    I turn mine 90° after 45 seconds, let it cook another 45 seconds, then flip it over and do the same. Roast temp is 400° when I do mine. At that point, I'm not really too concerned about grill marks. I just put them there during the sear, and then try to line the steak up with the grate marks for the roast. Sometimes I'm on, sometimes I'm not...the steak still tastes great :)
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