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Thin Cut Porterhouse

We picked up a couple of porterhouse steaks today to cook for Mrs. Parallel's birthday and it turned out they were a LOT thinner than they appeared in the package (about 5/8"). I decided that the best way to deal with this was to pump up the BGE to 1000° or so to get a good sear quickly without overcooking them. I didn't get a picture of them cut open but my plan worked well. 2 minutes per side and they were between medium and medium rare.

It sure didn't take long to cook the asparagus after taking the steaks off either... about 30 seconds per side. I'm glad we parboiled them first.

Every time my elbow bends my mouth flies open.
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