I like my butt rubbed and my pork pulled.
Member since 2009
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"Luger Style" Porterhouses from Last Night
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Biff_Tannen
Posts: 85
Kind of a weird method but it turned out alright.....
1. Cast iron skillet on BGE with butter at 500 degrees
2. Season steak heavily with salt only
3. Toss porterhouse on for 4 minutes and do not touch
4. Remove and carve both cuts of steak (crust side up)
5. Reconfigure porterhouse and toss it back on skillet (crust side up) with a LOT of butter on top for another 3-4 minutes
Overall the steak had more flavor than most I've cooked because by cutting it halfway through allowed the steak to absorb more of the butter/salt. I prefer my steaks medium rare and this one was definitely medium. I like the method but next time I will probably shave 2 minutes off the total cook time because while it does give more flavor cutting the steak halfway through, it also cooks it a LOT faster which I learned the hard way. Style a tasty steak and a fun new cook I look forward to trying again!
1. Cast iron skillet on BGE with butter at 500 degrees
2. Season steak heavily with salt only
3. Toss porterhouse on for 4 minutes and do not touch
4. Remove and carve both cuts of steak (crust side up)
5. Reconfigure porterhouse and toss it back on skillet (crust side up) with a LOT of butter on top for another 3-4 minutes
Overall the steak had more flavor than most I've cooked because by cutting it halfway through allowed the steak to absorb more of the butter/salt. I prefer my steaks medium rare and this one was definitely medium. I like the method but next time I will probably shave 2 minutes off the total cook time because while it does give more flavor cutting the steak halfway through, it also cooks it a LOT faster which I learned the hard way. Style a tasty steak and a fun new cook I look forward to trying again!
Charlotte, NC
Comments
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that looks great. Got to try it next time.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Looks awesome! I'm sure it tasted better than Lugers too. They were meat bucket list for me and that was the worst fvcking steak I've ever got at a schmancy steak house. How does someone ruin a prime day aged steak? Both steaks we got were terrible too so it wasn't a fluke either.Just a hack that makes some $hitty BBQ....
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Looks tasty! Have you been to Peter Luger's? If so, is it worth the effort to get there? Taking a train into NYC and staying near Times Square. I was looking for a classic New York dining experience to try.
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cazzy said:Looks awesome! I'm sure it tasted better than Lugers too. They were meat bucket list for me and that was the worst fvcking steak I've ever got at a schmancy steak house. How does someone ruin a prime day aged steak? Both steaks we got were terrible too so it wasn't a fluke either.Louisville, GA - 2 Large BGE's
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Looks great.....not so sure about the cutting thing myself. To me the best part of the steak is gnawing on the bone when finished. I like to leave a little meat around the bone just for this purpose. By the way,......I don't care if it is good manners or not. The bone is there for the gnawing.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
500 said:Looks tasty! Have you been to Peter Luger's? If so, is it worth the effort to get there? Taking a train into NYC and staying near Times Square. I was looking for a classic New York dining experience to try.Just a hack that makes some $hitty BBQ....
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500 said:Looks tasty! Have you been to Peter Luger's? If so, is it worth the effort to get there? Taking a train into NYC and staying near Times Square. I was looking for a classic New York dining experience to try.Charlotte, NC
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northGAcock said:Looks great.....not so sure about the cutting thing myself. To me the best part of the steak is gnawing on the bone when finished. I like to leave a little meat around the bone just for this purpose. By the way,......I don't care if it is good manners or not. The bone is there for the gnawing.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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johnkitchens said:cazzy said:Looks awesome! I'm sure it tasted better than Lugers too. They were meat bucket list for me and that was the worst fvcking steak I've ever got at a schmancy steak house. How does someone ruin a prime day aged steak? Both steaks we got were terrible too so it wasn't a fluke either.
The best thing I ate there was the thick cut bacon.Just a hack that makes some $hitty BBQ.... -
500 said:Looks tasty! Have you been to Peter Luger's? If so, is it worth the effort to get there? Taking a train into NYC and staying near Times Square. I was looking for a classic New York dining experience to try.
If you do decide to go, be prepared - when we went it was cash only.LBGE
Pikesville, MD
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Acn said:500 said:Looks tasty! Have you been to Peter Luger's? If so, is it worth the effort to get there? Taking a train into NYC and staying near Times Square. I was looking for a classic New York dining experience to try.
If you do decide to go, be prepared - when we went it was cash only.Just a hack that makes some $hitty BBQ.... -
Speaking of dry-aging.....does anyone have any at home methods for this?
Ive read about the fridge method. Anyone have success with that?Charlotte, NC -
Awesome job. Try adding some roasted garlic along with thyme r rosemary next time to add another flavor dimension to it. I've done a porterhouse that way but never did cut it up then add it to the skillet again. Great idea and I'll give that a whirl next time.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
cazzy said:Looks awesome! I'm sure it tasted better than Lugers too. They were meat bucket list for me and that was the worst fvcking steak I've ever got at a schmancy steak house. How does someone ruin a prime day aged steak? Both steaks we got were terrible too so it wasn't a fluke either.
Do you even restaurant, bro? -
Biff_Tannen said:Speaking of dry-aging.....does anyone have any at home methods for this?
Ive read about the fridge method. Anyone have success with that?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Eggcelsior said:cazzy said:Looks awesome! I'm sure it tasted better than Lugers too. They were meat bucket list for me and that was the worst fvcking steak I've ever got at a schmancy steak house. How does someone ruin a prime day aged steak? Both steaks we got were terrible too so it wasn't a fluke either.
Do you even restaurant, bro?
I've seen similar reviews of people complaining about their flavorless steak, so go figure. There were several patrons who were obviously blitzed, so I imagine they loved it in their state of mind. If I ever go back, I'll get liquored up before I get to my table.
That bacon would be even more awesome if I was drunk....hmmmmmm.
Just a hack that makes some $hitty BBQ.... -
cazzy said:Acn said:500 said:Looks tasty! Have you been to Peter Luger's? If so, is it worth the effort to get there? Taking a train into NYC and staying near Times Square. I was looking for a classic New York dining experience to try.
If you do decide to go, be prepared - when we went it was cash only.
I don't go out for steak a ton; I would generally prefer to make them at home; plus I'm not a fan of having to pay for sides, I'd rather have a more integrated dish. The best steak I've had out was the prime cowboy ribeye at the Oregon Grille, just north of Baltimore. I'd also rate the both the ribeye with horseradish cream and house special (like a steak au poivre with a mushroom cream sause and blue cheese) at Rays the Steaks in Arlington, VA above Peter Lugar, and probably the porterhouse I had at Bobby Van's original DC location. I did like Peter Lugar better than anything I've had at Ruth's Chris or The Capitol Grille.
I also should have caveated - my meal at Peter Lugars was in 2007-2008 range, and out of all the steaks above, only the Oregon Grille and a couple of forgettable work dinners at Ruth's Chris or Cap Grille have been in the past 3 years.LBGE
Pikesville, MD
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Don't eat steak out very often myself (anymore) but, the best I ever had was at St. Elmo in Indianapolis. And, make sure and get the shrimp cocktail if you go there! And if you are ever in Mexico City give Rincon Argentino a try!
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
I've actually been to ever steakhouse on that list from Food Network - and I would have to say, Peter Lugers wasn't #1 for me in terms of taste - but the overall experience was great. The old school NYC was awesome.
The best on this list in terms of flavor for me has to be Pappas - and not cause it's right down the street from me now, they just have a better handle on the flavoring of the beef that @cazzy was talking about.
@500 - in that area of NYC, the best NYC experience AND steak would be either Del Friscos' (on 49th) or the Palm (the one 50th - called Palm Westside) - here's a list of all the steakhouses in the west side area.
(I used to live on 55th & 8th, so I know the area well)
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
HoustonEgger said:I've actually been to ever steakhouse on that list from Food Network - and I would have to say, Peter Lugers wasn't #1 for me in terms of taste - but the overall experience was great. The old school NYC was awesome.
The best on this list in terms of flavor for me has to be Pappas - and not cause it's right down the street from me now, they just have a better handle on the flavoring of the beef that @cazzy was talking about.
@500 - in that area of NYC, the best NYC experience AND steak would be either Del Friscos' (on 49th) or the Palm (the one 50th - called Palm Westside) - here's a list of all the steakhouses in the west side area.
(I used to live on 55th & 8th, so I know the area well)
I've had "hit and miss" experiences @ Pappas...but I will heartily second theSt. Elmo's recommendation from above!!
Also...yes, the Shrimp Cocktail...it WILL get your attention!!!!
We've never had a bad meal there in years!
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
I'm not looking for a steakhouse in particular when I go to NYC. But I am interested in going to the classic NYC restaurant experience. One that's been there for years and has a well earned reputation. Or a new place that's just a greast restaurant. I know it will cost $$ just to breath in New York. I'm expecting that. And to the OP, sorry for highjacking the thread.
I like my butt rubbed and my pork pulled.
Member since 2009 -
500 said:I'm not looking for a steakhouse in particular when I go to NYC. But I am interested in going to the classic NYC restaurant experience. One that's been there for years and has a well earned reputation. Or a new place that's just a greast restaurant. I know it will cost $$ just to breath in New York. I'm expecting that. And to the OP, sorry for highjacking the thread.
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
500 said:Looks tasty! Have you been to Peter Luger's? If so, is it worth the effort to get there? Taking a train into NYC and staying near Times Square. I was looking for a classic New York dining experience to try.Greensboro, NC
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Guy Fieri's place in Times Square is supposed to be great! ****Insert sarcastic music here****
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Last time I went to Lugers (about 2 years ago) it was pretty dam good, but not the greatest steak I could get. A bit over rated, IMO. But I would be glad to have it anytime!
In NYC if looking for an epic meal/day got to Yankee Stadium for a game and a meal at NYY Steak. Or for another unique experience, Keenes Steakhous. One of the oldest in the city and famous for their Mutton Chops. Overhead are the pipes from all thier patrons from back in the day. Presidents, famous athletes, etc. They all have been there and their pipes hang waiting for their return. Alas, no more smoking at the old place. But it is real cool to see.
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
thetrim said:Guy Fieri's place in Times Square is supposed to be great! ****Insert sarcastic music here****
Little Rock, AR
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Agree with @cazzy 's experience at Peter Luger's. Family said my steaks were much better, and I'm no expert with the Egg. The thick bacon was the treat.
Tops on my list for next trip to NYC is the Peking Duck House on 53rd between 2nd and 3rd OR the peking duck at Hakkasan on 49th for something fancier. My preference for special meals when eating out on trips are for dishes that are
1) Regional / local specialty
2) Something beyond my skill level
3) Something that would take too much time for me to make
Peking duck fits 2) and 3) above, and I've got to think that NYC would do it well. -
TexanOfTheNorth said:Don't eat steak out very often myself (anymore) but, the best I ever had was at St. Elmo in Indianapolis. And, make sure and get the shrimp cocktail if you go there! And if you are ever in Mexico City give Rincon Argentino a try!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Wouldn't you lose a lot of the juices cutting off of bone during the cook?
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Thanks for the NYC tips, folks. Big help.
I like my butt rubbed and my pork pulled.
Member since 2009
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