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Porterhouse
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steelcity314
Posts: 91
I bought 2 giant porterhouse steaks tonight just under 3 pounds each, since they're on sale at my local supermarket for $5.77. I had every intention of attempting my first reverse sear, but foolishly let the temp get up past 300 degrees which kept climbing to 370. Switching to plan b, I fired up the egg to 650 and attempted my first seared steaks. Will be buying more porterhouses in the very near future to try once again..
Comments
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That looks like a grade A cook. Nice job-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Great cook right there brother! Nailed it.Sandy Springs & Dawsonville Ga
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One of my favorite cooks right there. Beautiful!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 -
Plan b looks awesome - great cook!Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
Wow, that is a major drooler! Beautiful.John in the Willamette Valley of Oregon
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GORGEOUS!!!
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Wowza!!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Man that is phenomenal for plan B! Where do you live to get porterhouse at that price? Our sales are $7.99 at best.
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@steelcity314 Man those steaks look good! How often do you turn them when doing a straight up sear method?
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Wow those look perfect, nicely done!
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Haha thank you all. Never seared anything on the BGE before and didn't have any idea what I was doing. Thankfully there's a wealth of knowledge on this forum which I was able to take advantage of. I'm only 27 and a very recent owner of the BGE, so it can only get better from here. @feef706 central NJ near Princeton, and it just so happens to be on sale this week--porterhouse and lobsters both are $5.77/lb at shop rite.. Foresee a lot of money being spent the next few days. @Powak I seared them for 3 minutes a piece, turning 90 degrees about 90 seconds in and then flipping them and doing the same. Wish I had a cast iron grate, the marks would surely be better.
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Looks like plan b worked out well. great cook.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Just a heads up, you could still have done a reverse sear with those temps - you're really just oven roasting to pre-sear temps, and then opening up the fire while they rest (and cool) just a bit.
With that said, I wouldn't change a thing. Those look perfect.
NOLA -
wow that kicks my dinner's butt, and I liked my dinner!
Phoenix -
What I do when I'm black out drunk is none of my business...
John Central CT -
Sounds like your next investment should be the CI grate and a vacuum sealer unless they have those kind of sales often. But either way the vacuum sealer is good to have.
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Interesting, didn't think I could at 370 thanks.buzd504 said:Just a heads up, you could still have done a reverse sear with those temps - you're really just oven roasting to pre-sear temps, and then opening up the fire while they rest (and cool) just a bit.
With that said, I wouldn't change a thing. Those look perfect. -
As above- great audible and results. Great looking steaks from the start and you did them proud.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Outstanding cook!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
No, you really don't. Cast iron grates do make pretty marks, but for maximum flavor you will do better with the ss grate you already have. A lot of people love cast iron grates, but many others prefer stainless (or no grate). This topic can generate lots of discussion. Take your time understanding grilling steaks before spending money on a cast iron gate and you may save yourself some cash.steelcity314 said:....Wish I had a cast iron grate, the marks would surely be better.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Those look great!!
I do have a question, I don't buy Porterhouse's very often. the last I bought was a good looking prime one. I was really disappointed with it. It had a number of really wicked tendons running thru it.
Is this typical for the Porterhouse cut?
https://m.youtube.com/watch?v=BSrosM7JuHI
https://youtu.be/dQw4w9WgXcQ
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