TRex Steak Method = Overdone Steaks

davewolfs · December 2008

My thermometer is calibrated and I followed his directions precisely. But all I can say is that I turned a very expensive piece of meat into something that I would have been embarrassed to serve to guests. What I produced tonight is probably one of the worst pieces of meat that I have ever made(Three Forks would have put me to shame), they would have been better off pan seared and cooked in the oven.

I took 2 fillets that were just over 2 inches in width and seared them on an iron skillet for around 80 seconds a side, let them rest for 20 and then cooked them at 400F for 5 minutes per side. Final result, OVERDONE and DRY steak. I definitely will be purchasing a thermapen and this is the last time that I follow a recipe without taking my own temps.

New Eggers beware.

Kokeman · December 2008

I did two Ny strips tonight they were about 1 1/4 thick. I seared at 650 for 1 min. per side. Took the egg down to 350 during the 20 min wait. Cooked for 3 mins. each side and they came out med. I do not have my thermopen yet so I don't know the temps for sure.

I have never done a 2 inch thick steak, maybe try lowering the temp a little more next time.
Koke

Mattholew · December 2008

How different is the Trex style from the Egg "The Perfect Steaks" style?

Because I made a 19oz Ribeye tonight ($11 piece of meat from Publix) nearly exactly to the "The Perfect Steaks" recipe with only a small amount of Montreal Steak Seasoning on it and let me tell you, it was to die for. Absolutely without a doubt better than any steak I have had at any Steak House in my town. Including my beloved Flo's Filet. I was very proud that the Egg produced such a masterpiece at the hands of such a rookie like myself.

I hate to hear about your set back this evening. I hope your next attempt comes out much better.

Well, I gotta run outside and check my temps, I'm smoking a 9lb Boston Butt for tomorrow!!!!!!!! :evil:

Firestarter21 · December 2008

I have never cooked steaks on a cast iron skillet, I just use my cast iron grate. But I do about 90 sec or so a side at 600 or so, then pull and let temp drop to about 350. Then I put them back on the grate, flip them about every three minutes until they hit desired temp with thermapen, about 138 around here. Never dried one out that way, every time seems to be one of the best steaks we have ever had. You might take the skillet out of the equation and drop the temp a couple degrees and knock a minute of your cook time and see if that helps till you get your thermapen. Good luck, don't get discouraged, once you perfect it, you won't ever be embarrassed about a steak you serve.

davewolfs · December 2008

Firestarter21 wrote:

I have never cooked steaks on a cast iron skillet, I just use my cast iron grate. But I do about 90 sec or so a side at 600 or so, then pull and let temp drop to about 350. Then I put them back on the grate, flip them about every three minutes until they hit desired temp with thermapen, about 138 around here. Never dried one out that way, every time seems to be one of the best steaks we have ever had. You might take the skillet out of the equation and drop the temp a couple degrees and knock a minute of your cook time and see if that helps till you get your thermapen. Good luck, don't get discouraged, once you perfect it, you won't ever be embarrassed about a steak you serve.

I hope so, but its frustrating at $27/lbs. Dry aged USDA Prime

.

Looking back I think 2-3 minutes at 400F probably would have been perfect. In the past month I've had some pretty serious steaks at the restaurant so perhaps my expectations are a little bit high.

Kokeman · December 2008

I did cheaper cuts of meat until I knew for sure I had it down before moving to better cuts

JPF · December 2008

sorry to hear it didn't turn out for you. I do lots of steak. I have only did the ci skillet deal once and cracked the skillet and have never done it that way since. I usally just run the egg wild(pegs the thermo) I would guess arond a 1000f and sear each side on the grate as close to the fire as I can get it. Then close it down to 400f and back on 5 minutes then flip and 4 minutes to finish. I adjust the times to the thickness of the steak. Just keep trying till you get your desired results. Here is a few that I have taken photos of.

This is one of the best porterhouse steaks that I have ever done

Happy new year

thirdeye · December 2008

Although not the T-Rex method, I do a fair amount of cooking on a cast iron griddle....I think your problem had to come from cooking by time instead of internal temperature, the 5 minute time that is, not the sear. Use the clock as tool for guestimating only, trust your thermometer.

A clairification to the T-Rex method mentions it this way:

[Revision 3 clarification: I have recently started using an instant-read thermometer more often and found that 125° is a good internal temperature at which to remove your steak for medium-rare, but again, play with this number yourself until you get it where you like it. Remember, the temperature of the steak will rise probably 5° or so from the time you take it off the grill to the time you cut your first slice, so factor that into your final temperature.]

JPF · December 2008

Once you nail down a sure fired method you will never like eating steak out again. I am now a definite food snob. If it's not egged I rather just not have it.

Mattholew · December 2008

JPF wrote:

Once you nail down a sure fired method you will never like eating steak out again. I am now a definite food snob. If it's not egged I rather just not have it.

I can see that being the case for me soon. Being only the second attempt at steaks on my new LBGE, I have already seen first hand how great the Egg can do with a good piece of meat.

Here's some pics of my experiences tonight.

And a little off topic......her's the Butt I'm cooking tonight for tomorrow's New Years Feast......sorry I'm just excited, this will be the second Butt on the Egg for me, and the first was phenomenal!!!!!!!! :silly:

Jeffersonian · December 2008

Ouch. Yes, five minutes per side at 400* is probably the outside of what you'd do for a medium-well steak, maybe even well done. I learned the same lesson, only at 4 minutes per side. Now, depending on the thickness of the cut, I'll do anywhere from 1 to 3 minutes, then pull.

davewolfs · December 2008

Mattholew wrote:

JPF wrote:

Once you nail down a sure fired method you will never like eating steak out again. I am now a definite food snob. If it's not egged I rather just not have it.

I can see that being the case for me soon. Being only the second attempt at steaks on my new LBGE, I have already seen first hand how great the Egg can do with a good piece of meat.

Here's some pics of my experiences tonight.

And a little off topic......her's the Butt I'm cooking tonight for tomorrow's New Years Feast......sorry I'm just excited, this will be the second Butt on the Egg for me, and the first was phenomenal!!!!!!!! :silly:

The steak looks well done

davewolfs · December 2008

Jeffersonian wrote:

Ouch. Yes, five minutes per side at 400* is probaably the outside of what you'd do for a medium-well steak, maybe even well done. I learned the same lesson, only at 4 minutes per side. Now, depending on the thickness of the cut, I'll do anywhere from 1 to 3 minutes, then pull.

Given how OFF the timing was it makes me wonder if letting a steak REST adds any value. I think next time I'll be searing and immediately roasting until reaching the desired temp.

I've eaten at many restaurants serving $50+ steaks and I've also cooked some wonderful steaks using a skillet and demi glace in the oven and none have ever been as dry as this.

The next cook will be sear and raised rack followed by immediate temp monitoring after first minute.

To be continued...

Little Chef · January 2009

Dave - There is nothing more dissapointing than overcooking or 'killing' a steak, especially when you go above and beyond to make a special meal! :( I'm sorry it happened, but I can say, it has happened to all of us. :( Cooking on the Egg is a definate learning curve! Once you get it, you will never go back! Happy New Year to you, and yours! Remember, there are many different methods. Sorry this one did not work out for you. Happy Eggin in 2009!
LC

Mattholew · January 2009

davewolfs wrote:

The steak looks well done

[/quote]

Probably was, I pulled it at about 165*.....a tad late. I can blame that on all the Miller High Life's I've had tonight!!!! :laugh:

JPF · January 2009

I usually cook my steaks medium well(just a skinny line of pink in the middle). I have just started pulling a little sooner. This flat iron I had tonight is about as rare as I have worked up too. I guess it all comes down to what you are wanting?
Tonights flat iron steak

Little Chef · January 2009

Dave, In ALL honesty!!! Resting is a MUST!! WIth the rest, an overcooked steak can become juicy again! Honestly, Bubba Tim and I do not eat a steak without a minimum of 10 minutes rest. The internal juices return to their place....A rest is MANDATORY in our book! Sometimes we even rest the steak, and if we think it is overcooked, we cut it and let it rest another 5 minutes. Patience!! It REALLY makes a difference!! :woohoo:

Fidel · January 2009

There is a benefit to the rest period.

The searing of the cold meat shocks the muscle fibers and causes them to contract. The rest period allow that shock to dissipate and the fibers to relax, thereby giving a more tender end product.

It just so happens that it will take the BGE about that same amount of time to drop from searing temps to 400*.

Fidel · January 2009

I agree Michelle - the rest at the end of the cook does allow the proteins to uncoil a bit and retain the moisture in the steak. Resting is mandatory here for all beef, pork, and poultry cooks also.

I think (and I may be wrong) that he was talking about the rest between the sear and the roast phase of a TRex style cook.

AZRP · January 2009

Sounds to me like you were cooking Omaha Steaks, no way to make them taste good. -RP

stike · January 2009

if it's the first time you tried it, and you used dry-aged prime... well. crazy. don't teach yourself to drag race in an expensive car.

prime dry aged ALWAYS cooks faster than 'regular' beef. always. less water, for one thing.

also, you've been around here enough to know that it is NOT possible to cook by "time and temp". not for turkey, spatchcock, or steaks. everything is a rough guide, always to be checked by internal temps.

hate to push it back on you. but the egg does not overcook anything. neither do recipes, or even step by step methods. the time i cooked a rib roast by doing it for x-minutes per pound at such-and-such a temp, it was overdone. and it wasn't the fault of anyone but the guy at the controls (me).

trex does not equal overcooked steaks.

you will have much better luck going forward. sorry to hear about the expense. but you need to step in and take control and learn how things cook and what methods work, etc. the unfortunate part of learning is that it often requires mistakes.

i didn't read anyone's response before posting. i think the biggest issue was dry-aged prime. it cooks much faster. and being denser, it has much more carryover too. it will be overdone if you treat it like regular beef

RRP · January 2009

I abandoned the T-Rex method a few months back after smashing successes with the hot tub method. Seal your steak in a plastic bag and keep it in 100 to 130° water for 1 hour and then sear at 600 to 700 for a mere 2 minutes per side. You'll get uniform color and cooking.

I just never understood getting your egg rip roaring hot only to then try to cool it down in 20 minutes. Same way as I'm now a fan of the reverse sear method for roasts and prime rib too.

vuduboy · March 2009

davewolfs, a filet will cook more quickly because it doesn't have the fat content of cuts like a ribeye or NY strip. There's your problem. You just need to adjust for the cut.

TRex Steak Method = Overdone Steaks

Comments

Categories