Need Help w/ Porterhouse

Brahmabull

OK, here is the deal.  I have a 2in thick 3lbs porterhouse.  Seasoned all day.  My wife lost my thermapen and I have a new one on the way but not here yet.  I want it cooked to medium rare to medium rare plus.  Any suggestions on time and temp so that I don't over cook but i get it done?

lousubcap

Dang-no back-up thermo you can run with...even an insert and read (a bit slow on the data retrieval) is something.  The other option is to guesstimate based on prior history and then err on the rare side-you can always cook it more but like "what has been seen cannot be unseen" what has been cooked...

Village Idiot

Wow.  I totally depend on my thermapen.  I try to follow the TRex method.

http://www.nakedwhiz.com/trexsteak.htm

After the searing and rest, here is what he says:

Now, to determine the right amount of time for the right level of doneness, you have to experiment. I like my steaks medium-rare—that’s pretty red but warm in the center. To accomplish this, I cook a 1.75” ROOM TEMPERATURE steak at 400° F dome temp for about 5 minutes per side (for medium, try 6 minutes per side). So wait about 5 minutes, open the lid quickly and flip your steak, then close the lid. Remember, use your hands or tongs to flip the steak if you can—don’t puncture the meat. After 5 more minutes, the steak should be “done.”

Tjcoley

+1 with VI.  This was about 1 3/4 inches.  Seared near the coals, then it was about 4 to 5 minutes a side on the grate for medium rare/medium

http://eggheadforum.com/discussion/1144031/porterhouse#latest

nolaegghead

I find the strips cook faster than ribeye of the same size.  The fillet about the same.  That said, I'd follow VI's paste and maybe add a minute on each side because it's thicker and you want it cooked a little more.  I always "feel" the meat - press down on it as well as measure the temp.  You'll learn how different cuts feel at different levels of doneness.

Little Steven

You could hot tub it. You know the drill about pushing on the tendon between your thumb and pointer finger?

nolaegghead

Little steven's hot tub idea - me likey.

Village Idiot

Little Steven said:

You could hot tub it. You know the drill about pushing on the tendon between your thumb and pointer finger?

The only "hot tub" method I know is hot tub chickens.

Cookbook_Chip

Village Idiot said:

Little Steven said:

You could hot tub it. You know the drill about pushing on the tendon between your thumb and pointer finger?

The only "hot tub" method I know is hot tub chickens.

Haaaaaa!

Little Steven

Gary,

Can't see the pic but I'm sure it is hilarious.

Steve

The Cen-Tex Smoker

Village Idiot said:

Little Steven said:

You could hot tub it. You know the drill about pushing on the tendon between your thumb and pointer finger?

The only "hot tub" method I know is hot tub chickens.

Disturbing and funny. Just the way Centex likes. God I need a new hobby............

Little Steven

Gary,

That is disturbing on so many levels

lousubcap

One would think he's from the Bay area....land of fruits and nuts.  But the body of work would suggest Central Texas...and to the newbie's...good luck!

Little Steven

Could be from Toronto too, Sir Lou. But the spelling ain't right. What class of subs were you on? I'll understand if you can't say.

The Cen-Tex Smoker

Saying Gray is from the West Coast (or Toronto) is akin to saying LS is from the Dirty South )

ahem.....fish out of water? )

Little Steven

I fully expect his wrath but we go back a ways

lousubcap

I am about to go submerged and undetected for the duration here-and I served on those built from the 60's thru the 80's and spent time on those from the 50's thru the 90's. Carry on and enjoy!  BTW-spent some time in Quebec (province) and Montreal in my youth-twas fun >-

Little Steven

I have a business partner that was on subs for a couple of tours. He is from Bridgeport CT. Loudest guy I have ever known. Think they put him on threshers so the ruskies had somebody to tail. Think the good subs followed behind.

lousubcap

Little Steven said:

I have a business partner that was on subs for a couple of tours. He is from Bridgeport CT. Loudest guy I have ever known. Think they put him on threshers so the ruskies had somebody to tail. Think the good subs followed behind.

Must have trashed his hearing with the SWMBO...but it sure was fun back in the day...and I was quite confident in the fact that our oldest were better than their newest any day of the week...All credit to the crews and training!  I apologize for the thread highjack.

Little Steven

Yeah, me too. Just wanted to ask you. In fact, I think it may have been the shark class. Guy is really loud

Eggbertsdad

I've so much trouble with cooking steaks on the BGE using the TRex method, it's not even funny. The only success I've had is using the hot tub method. It's almost like cheating, though. 

nolaegghead

No such thing as cheating - the only thing that matters is the final result.  Hell, I beam my baked potatoes in the microwave (heaven forbid!) for a few minutes before throwing them on the egg.  You can't tell the difference and it saves a lot of time and lump.

henapple

The Cen-Tex Smoker said:

Village Idiot said:

Little Steven said:

You could hot tub it. You know the drill about pushing on the tendon between your thumb and pointer finger?

The only "hot tub" method I know is hot tub chickens.

Disturbing and funny. Just the way Cent
ex likes. God I need a new hobby............

Freaking hilarious