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3 inch thick porterhouse itailian style

mustgrillmustgrill Posts: 141
edited March 2012 in EggHead Forum

I grilled this tonight and it was out of this world. I read this on a post here about 3 weeks ago or so. Someone was talking about this steak that they had in Italy. I have been searching high and low for the last few days. I found some recipes and did it tonight. All I can say is watch this video. We enjoyed this so much and will make steak sandwiches tomorrow. My butcher looked at me like, DAMN! It's going to be good! I like video's more than pictures.

Located in Western North Carolina


  • cazzycazzy Posts: 9,058
    That is one big hunk of meat!!  How much did that set you back if you don't mind me asking?

    Did you not have tongs big enough to withstand the weight of that behemoth?
    Just a hack that makes some $hitty BBQ....
  • mustgrillmustgrill Posts: 141
    Price does not matter when it's this good. But if you must know? It was 67.52 and worth every dime.
    Located in Western North Carolina
  • I love your videos!
  • Randy1Randy1 Posts: 379

    Great grillmarks on the cast iron! This is probably common knowledge,but what kind of thermometer was that and has it been good?

    Maumelle, Arkansas
  • BotchBotch Posts: 6,105
    I had a steak like this in a hole-in-the-wall Italian place in (iirc) Castroville, CA.  It was the single best piece of meat I've ever had (and I couldn't finish it).
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • cazzycazzy Posts: 9,058
    Price does not matter when it's this good. But if you must know? It was 67.52 and worth every dime.
    Thanks!! I was just curious ap I know what to expect when I buy one! It looks like it weighed between 3-4 pounds.

    For our anniversary dinner, I ate a Wagyu Lonebone Ribeye and it was the 2nd best steak I've ever eaten (only behind a Kobe Skirt Steak at Craftsteak).

    As expected, my dog loved the bone!
    Just a hack that makes some $hitty BBQ....
  • MaskedMarvelMaskedMarvel Posts: 1,907
    MustGrill - Your videos are awesome.  Keep 'em coming!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • mustgrillmustgrill Posts: 141
    We really enjoyed that PH. We will make cheese steak tonight from the left over. It's the filet!!!!! :D Saved the best for last. Nesxt time I will pull off at 130. Pulled this at 150 and it went a tad to far. But still better than I had expected. I have tyo say that the BGE is why this cooked so evenly. It wieghed 4.08#. The thermon is a polder I have had for 10 years. Thanks for the all the good words. Yall keep cooking and posting. Had to walk my blind dog.
    Located in Western North Carolina
  • frank318frank318 Posts: 15
    That porterhouse looked fantastic, I'm going to have to try one!
  • IrishDevlIrishDevl Posts: 1,390
    Mustgrill, I def enjoy your videos, thank you.  I am all for trying this to 130 as you state, but do you think this is any better than 2X1.5 inch steaks???
  • LowflyerLowflyer Posts: 785
    Great video. Thanks!!
  • mustgrillmustgrill Posts: 141
    Irish, thats a great question? I think so, buts it's much more fun to cook  a PH this way. The meat next to the bone is wonderful. Try it the next time you have PH and let us know what you taste and think. It is a great visiual sight!
    Located in Western North Carolina
  • boatbumboatbum Posts: 1,273
    How many people does that feed?
    Cookin in Texas
  • IrishDevlIrishDevl Posts: 1,390
    Thanks Mustgrill, definitely a cool looking cook.  
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