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Help with aged T-bone
Di
Posts: 395
OK, I'll admit that steaks are not my best dish on the BGE. Neighbor just gave us two dry aged T-bones about 1 1/2 inch thick.
Don't want to ruin them, so need help.
Sear on mini and roast on large? Or do I try this hot tubbing thing that others talk about?
Don't want to ruin them, so need help.
Sear on mini and roast on large? Or do I try this hot tubbing thing that others talk about?
Comments
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I vote for hot tubbing an hour and then sear at 650 for 90 seconds per side and you're done. Aged steaks cook faster.Re-gasketing the USA one yard at a time
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Need some instructions on the hot tubbing thing. How long and what water temp?
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Re-gasketing the USA one yard at a time
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i think i would agree with you ron...
but i would just keep an eye on temps. hopefully they have a thermapen.
the hot-tubbing will help a bit to alleviste the cold/raw portion you sometimes get next to the bone. it's fine with me, but some folks don't care for it. the warming (hot tub) will help that
...sitting down to work again during the last of a string of 70 degree days. ah well. -
Thank you!!!!
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I do have a thermapen, I just haven't bought a spider yet. I was overwhelmed when looking at the accessories at the ceramicgrillstore and didn't know whether to just get the spider or if I needed something else.
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