Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Porterhouse help - want to Trex, but 1" thick

SomedayMommySomedayMommy Posts: 193
edited 7:44PM in EggHead Forum
Hubby brought home some beautiful 1" thick, 1 lb. each Porterhouse steaks. He knows he should have gotten 1 1/2" thick, but these looked too good to pass up.

I would still like to Trex if possible. Ideas? You think like 2 min. sear per side at 800 degrees and then pull and check temp? 3 min sear per side?

Thanks!
Stacie

Comments

  • Little StevenLittle Steven Posts: 28,817
    Stacie,

    Hot tub it.

    Steve

    Steve 

    Caledon, ON

     

  • gdenbygdenby Posts: 5,716
    Sure, you can sear those. The standard 1/2 min per 1/2 inch per side works well. So, for 1" thick, one minute on side one, then flip, and another minute.

    T-rex method calls for holding the steak while the temp comes down to 350 dome, and then roast to desired internal. I'm a fan of the hot tub method. Hold the steaks in a bag in a hot water bath so they are already cooked to rare (120F+), and just sear, rest and serve.

    Oh! :evil: He should know how to do this. "You bought 'em, you burn 'em!"
  • stikestike Posts: 15,597
    TREx is a strategy for thick steaks. no need to do it.
    hot tub and sear to finish, but be careful you don't overshoot
    ed egli avea del cul fatto trombetta -Dante
  • RascalRascal Posts: 3,703
    IMHO, 1.5 minutes per side would be the max. Take them off & check the internal temp, and remember to wait a few minutes as it will most likely climb while resting.. Easy to reduce the red, but the gray is forever! Good luck & happy steaking!!
  • snake701uksnake701uk Posts: 187
    I have 3 steaks to do and will hot tub! Last time I did it thanks to the help on this forum they were great. Adding herbs, seasoning or whatever during the warm up seems to add the flavours you apply.
    90 seconds max each side on highest temp you can get. Be prepared! It is all over very quickly! Andy
  • HossHoss Posts: 14,600
    Listen to stike and Steven.Hot tub in 100-110 degree water for an hour then sear.
  • Little StevenLittle Steven Posts: 28,817
    Andy,

    What is it there -2 hours. Sorry you didn't make it up there man.

    Steve

    Steve 

    Caledon, ON

     

  • SomedayMommySomedayMommy Posts: 193
    Thank you all for the tips! I DID hottub the steaks. They turned out FANTASTIC. Thank you all!
Sign In or Register to comment.
Click here for Forum Use Guidelines.