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Porterhouse

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Tjcoley
Tjcoley Posts: 3,551
edited September 2012 in EggHead Forum
Saw a nice thick CAB Porterhouse in the meat counter, and decided it was perfect to try a presentation I saw while flipping through Gourmet magazine.  Seared 1/2 inch above the coals, about 2 1/2 minutes per side, then up to the grate to finish.  Pulled at 125 and let rest.  Sliced thinly on the diagonal, leaving it attached to the bone.  Turned a caveman cut of steak into a nicely presented dinner for 2. While it rested, toasted up some garlic cheese bread.  Served with wild rice and broccoli.
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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  • Brownie
    Brownie Posts: 1,023
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    That's neat. never saw anything like that! Looks like someone took the fire ring out.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Fire ring is still in.. It does look like it's out, but I think it's just the fire box is darker than the ring.  In the two top corners you can just barely see the top of the ring.  It's a cheap grid extender with legs that swing out to clip to the grate for a raised grid.  Perfect size to get low in the fire box, and the legs are stuck in the coals to keep it just a bit above them.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    · Share on FacebookShare on Twitter

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