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Recipe of the Week: Bear's "T-Rex" Grilled Steaks

 
Sheriff
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Because earlier in the week I posted a picture of these steaks, I made it this week's Recipe of the Week.

Bear's "T-Rex" Grilled Steaks




Note: the recipe is best suited to a Kamado type grill such as the Big Green Egg in which temperature control is key. But they can be made on a regular grill if it can get really hot.

olive oil (not extra virgin)
steaks, New York Strip or Ribeye
salt
pepper

1. Oil and season the steaks with salt and pepper. Bring to room temperature for at least 2 hours.

2. Fire up the grill to rocket hot; 750ºF will do.

3. Sear the steaks for 90 seconds on each side.

4. Remove the steaks and let rest while the grill cools slightly. Adjust topper (if present on your grill) to 1/8 inch and vent to 1/4 inch. Grill should lower to about 400ºF in 20 minutes or so.

5. Replace steaks on grill and cook until they reach 130ºF to 135ºF for medium rare. You're on your own for any other doneness level.

6. Remove steaks and let rest another 10 minutes before serving.
 
Sheriff
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Proof that Bear Grills for real
 
Bear Bibeault
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For the curious: What is a Kamado grill?

I highly recommend Kamados as they are extremely versatile. They can be used for high-heat grilling (as in the T-Rex steaks), for low-temp smoking (like the ribs I posted in the other topic), as a bread oven, as a pizza oven (home ovens just don't get hot enough for good pizza), and it can get a cast-iron griddle NASA hot for exemplary griddled foods (one of my favorite applications).

My Big Green Egg (when it was new):



The BGE is not cheap, but similar style Kamado grills are available for less; for example at Home Depot:

 
Marshal
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“Jokes” like that deserve to be moved to MD.
 
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