Morning folks. Going to try first steaks on large egg tonight. Probably NY strip / no bone. My question, how long to sear, then how long after at what temp? My burgers are great when seared for 3-4 minutes, flipped, then 15 minutes with vents completely shut. Would that work with steak? Thanks.
proudpapa56, first, how thick are they? ...ideally, you want stips that are at least 1 1/2 inches thick (i like 2 inchers). .. .the basics of a good t-rex steak are1. get egg cranked up to 750 degrees+ ...2. put steaks on for exactly 90 seconds per side (if they are 2 inch thick, go 2 minutes per side)3. remove steaks, put on plate on counter (make sure dog can't get to them) for exactly 20 minutes to rest4. after you remove the steaks, close your vents. ..goal is to be at 400 degrees dome temp after the 20 minute rest5. put the steaks back on the grill at 400 degrees ...they should take about 4 minutes per side to be at medium rare. ...use an intant read thermometer to test them to make sure they are done to your liking6. pull them, let em rest for about 5 minutes, then eat the best steak you've ever had in your life btw, if they are thin steaks, then the sear/rest/dwell doesn't work as well. . .simply grill them at 500 degrees, turn once, and pull when they hit the temp you want . ..still great!!
btw, if they are thin steaks, then the sear/rest/dwell doesn't work as well. . .simply grill them at 500 degrees, turn once, and pull when they hit the temp you want . ..still great!!