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Porterhouses (Reverse Sear)

Peter CreaseyPeter Creasey Posts: 253
edited 9:59PM in EggHead Forum
Charwood Grilled Porterhouses (Reverse Sear), Roasted Sweet Potatoes, Fried Eggplant...

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Plus a Durney Reserve Cabernet Sauvignon '85!!

Comments

  • FlaPoolmanFlaPoolman Posts: 11,671
    Nice Peter,,I mean the steaks look great Mr.Creasey. :whistle: :blush:
    I've become a big fan of reverse sear and yours look perfect.
  • kefrantzkefrantz Posts: 42
    Please explain Reverse Sear, I'm a newbie. Thanks
  • FlaPoolmanFlaPoolman Posts: 11,671
    In a nutshell roast steak to about 100 internal temp and remove in foil to rest while you open the egg to 600-700 then return to grill for about 1 to 1 1/2 min a side or till 125 - 130 internal. Almost as good as TRex but a lot easier.
  • kefrantzkefrantz Posts: 42
    I'll have to try that next time. Thanks!
  • FlaPoolman wrote:
    Almost as good as TRex but a lot easier.

    F, Definitely a lot easier. AND, in my view at least, better than the front end sear...much juicier!

    In my case, I did the first part of the cook in my oven and stabilized the BGE at 650 as the steaks were being brought to 100 in the kitchen oven. Added the mesquite chips right before putting the steaks on. Plenty of smokiness and a very nice sequence.
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