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Porterhouses - regular sear

Peter CreaseyPeter Creasey Posts: 253
edited 11:25PM in EggHead Forum
My first cook after having raised my grid 1/8 - 1/4". I think this was definitely an improvement. Came to 650 degrees faster and had good air flow for a well balanced fire.

I did Porterhouse steaks with a regular sear...didn't have time to do a reverse sear. I don't think the steaks could have been any better, even with a reverse sear.

Charwood Grilled Porterhouse Steaks, Broccoli Rabe, Roasted Sweet Potatoes:

As grilled...


And as served...


Nice meal with a Ridge Santa Cruz Mtns Cab/Merlot '90.


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