Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Monster Porterhouses Last Night
Options
Biff_Tannen
Posts: 85
Gotta close out the weekend with a bang! Two giants just under 4 lbs total, butter galore!
Charlotte, NC
Comments
-
The before shot: grey salt and olive oil only
Charlotte, NC -
-
rmercier said:That looks legit!Charlotte, NC
-
I may have to get myself one....so, you sear with the CI on the egg, correct?LBGE in Northern VA
-
Good job!!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Those look WONDERFUL!!! excellent job!
I recently bought a small CS griddle thing, and even though I've been sort of "against" cooking burgers or steaks on a griddle when I have a fire burning, so many people rave about it, I may give it a try! Those look sumptuous! -
Very nice.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Great looking steaks brother. Awesome job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
rmercier said:I may have to get myself one....so, you sear with the CI on the egg, correct?
http://www.bonappetit.com/test-kitchen/cooking-tips/article/bobby-flay-porterhouse-steak-rules
The timing in that recipe is a little off IMO if you like your steak medium rare. If you can get your BGE to about 600+ then 2 minutes on each side should be perfect. I did the same cook a few weeks ago and followed the timing in the recipe above and it was closer to medium; but found 2 minutes on each side to be perfect this time around. Lots of butter is key too. Not the healthiest steak but it is pretty damn tasty.Charlotte, NC -
-
IPASooner said:Looks terrific...you totally nailed it!
Kind of a weird method cutting the steak halfway through the cook but it definitely added a lot more flavor.Charlotte, NC
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum