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New Egger fails at T-Rex

jstrunk
jstrunk Posts: 1
edited November -0001 in EggHead Forum
After many months of contemplating an Egg, I finally pulled the trigger. I spent a good two hours assembling everything, (being over-cautious) on every turn of the wrench. Fired it up for the first time tonight, and decided to try the T-Rex steak method. Well... let me say, after searing, they looked FANTASTIC. I could hardly wait for the temp to fall, so I could finish the process. After 6 minutes per side, I took them off, and again... looked FANTASTIC. Cut into them and ... disappointed. I overcooked them. Fortunately I was able to blame my wife for buying them too thin. Can't wait for my next attempt.

P.S. I love this forum. Lots of great information.
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Comments

  • Village Idiot
    Village Idiot Posts: 6,959
    Invest in a good instant read thermometer, like Thermapen.

    Never go by time. Go by temperature.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Hoss
    Hoss Posts: 14,600
    I would NEVER try to TREX a steak any less than 1.5 inches thick.2 inches is better.I too learned the HARD WAY! :( Now I buy a thick one and we split it.If the other person likes a different doneness I split before grilling.
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  • RRP
    RRP Posts: 26,481
    seared and then 6 and 6 more? Unless that was a chunk-o-cow that would be a cinder block! Sorry - but you might want to read up about hot tubbing. I pitched all my T-Rex references after learning the hot tub method of egging delicious steaks!
    Re-gasketing the USA one yard at a time 
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    like hoss said, t-rex really only works well with steaks that are at least 1 1/2 inches thick. . . and then you want to be very precise with what you are doing. ...get your egg over 700 degrees. ..sear EXACTLY 90 seconds per side.. . .let the steaks rest at room temps uncovered for 20 minutes. .. . the dwell at 400 degrees till done to exact temps (make sure you have an instant read thermometer). .. then you will be very happy!!!
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Great suggestions above:

    1) Use a thick steak - we also buy 2" ribeyes and split after done
    2) TRex sear no more than 90 sec. per side.
    3) Nothing on steak but maybe a little S&P for the sear - rubs and some marinades will burn at high temps, giving a bitter taste. Can add the rub during the rest before the dwell part.
    4) I do not close my dome before or during the sear - helps keep the dome from getting so hot and makes it a little faster to stabilize at 400*.
    5) Get a continuous-read thermometer (preferably a wireless remote version). Many here use the Maverick E-73. Stick the probe in the middle of your steak during the dwell. Can monitor from in the house. We pull ours at 125*, cover in foil in a plate and let it rest for 8-10 minutes to let the juices equilibrate - perfect medium rare.

    Good luck on your next try. Post pics ! :woohoo:
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