Reverse Sear 34 oz Porterhouse - Let's Hope This Works!

HofstraJet

It's time to try a 34 oz Flannery Beef Prime dry aged CA Reserve porterhouse on my somewhat new LBGE. First time trying a big steak like this - never had great success on my gasser due to size, but I'm guessing that the reverse sear for this beast is going to be perfect.






Seasoned with Morton & Bassett Organic Italian Seasoning and kosher salt.

 
Cooking at 350 on the Woo with the PS and drip tray underneath. CyberQ monitoring internal and grate temps. Fingers crossed. Will post results.

byrne092

Cant wait to see how this turns out!

marysvilleegger

Just finished a 20 oz caveman ribeye.  Enjoy!   

Foghorn

Holy crap that looks good - and big.  I could probably only eat two of those.

JohnnyTarheel

Dang....  Let us see more

jaydub58

Drooling while I'm waiting  for the final pics of that side of cow!

HofstraJet

It came out great.  I think I seared a bit inconsistently as there were some edges more well done than others, but overall most of the steak was fantastic. Have a 40 oz version I'm saving for when I'm really hungry. Now that I know how to cook these beasts, will order more next time!

Tbla

Nice job.  I gotta give that a try.  

northGAcock

To me.....the best part is gnawing on that bone when finished with the meat. Looks Jamin my friend. 

AUCE

 Bastardo! Bone pics are like money shots.............most men prefer action shots..lol

Wolfpack

Outstanding- beautiful looking steak

AUCE

Btw..Very nice..love the Bronto steaks

YukonRon

That. Is. Amazing. NVU.

WooPig

Nicely done! She's eying that bone! Haha

Sea2Ski

northGAcock said:

To me.....the best part is gnawing on that bone when finished with the meat. Looks Jamin my friend. 

I second that!!

And if it was too well done for you in some spots, drop the temp for the indirect portion of the cook. 
I do mine at 225-250 dome till about 108 -110, then remove, set aside to rest, open the vents, leave top open, and place a smaller grate right on the coals until most of the coals get red hot.  Then I sear both sides, leaving the steak on a given side for 10 seconds until desired color. That gives me a perfectly warm but rare steak. 

IPASooner

Looks like you nailed it!!

Monty77

Wow, that is a great looking steak!  Nice destruction of it as well