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Porterhouses - regular sear
Peter Creasey
Posts: 246
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.
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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