Porterhouse Suggestions

squezz

First steaks (porterhouse) tonight.  Looking for tips on rub, cooking temp/style, temp when done.  I'm looking to make one medium and another well done (for the wife, I know). 

Mickey

Thickness please

squezz

1" thick and 1 lb each

jaydub58

Buy the wife a nice hamburger patty and cook it well done!  (hee hee)

henapple

Mickey's coffee rub. Do you have a thermapen?

squezz

I do have a thermapen.  I'll have to take a look at Mickeys Coffee Rub recipe.

Foghorn

While most of us are critical of those who want their steaks well-done, I learned by cooking for my father (who likes everything well-done) that if you hit it just right, you can get it slightly brown but still moist and make the recipient as happy with their steak as those get their perfect medium-rare hunk of meat.

The easiest way to do it is get the egg around 500 and flip every couple of minutes until you reach 130F on your steak and 155F on hers.

Others here will recommend an initial or late (reverse) sear with a lower temp for the majority of the cook while still cooking to temperature.  It is a little more work, but gets a more uniform finish in the interior.

If you do the reverse sear, make sure you take the steaks off AT LEAST 15 degrees below your target temp as they will warm up at least that much during the rest and the sear.

Here is a temp guide.

http://www.reluctantgourmet.com/meat-doneness-chart/

 

fishlessman

hot tub for 2 hours, remove from bag, wipe dry and salt, sear one med/rare and the other medium so she thinks she got the overcooked one

squezz

Overall, the flavor of the steaks turned out well.  I used the Maverick (double checked with thermapen) to pull one steak around 120 and the other around 150.  I got absolutely no sear and was wondering what I did wrong.  After pulling the steaks at their respective temps, I fired up the egg to 650 and threw them back on the grate.  Two minutes on each side and didn't really get the results I was expecting.  Any help is appreciated for future reverse sears.

SGH

What level was you trying to sear at?

stemc33

Either too far from the fire or or your thermo is off. At 650° you should of had some kind of marks. Did the fire feel hot when you put your hand over it? Here's a screenshot of something posted by the Boy Scouts. Don't know about the accuracy, but it'll give you an idea if you were even close to 650°.