Steak... It's what's for dinner.

Teedoff · August 2015

I have done more lurking than posting on here because I never thought I could turn out food that looks as awesome as most of you guys. But I finally said what the heck, I'll throw one out there and see what happens.

I found a 1.75lb porterhouse and a 10oz filet at Fresh Market so I thought I would give it a go. Also picked up some pre made vegetable kabobs for an easy side to make the Girlfriend happy. I seasoned everything with the old standby - EVOO, garlic powder, kosher salt and fresh ground pepper.

I got the XL set up for indirect around 375-400 degrees and the large for direct running about 600 degrees. Now this is another reason I usually don't post cooks. I always seem to get sidetracked when the food hits the grill and forget to get pictures. I mean, it's a Big Green Egg forum, where's the pictures with the egg in them, right? Well, I put the veggies on the XL and a few minutes later I seared the steaks on the large for about three minutes, flipping about every 45 seconds or so. When they started looking right I moved them to the XL to come up to temp. I pulled them at about 130-135 degrees and let them rest while the veggies finished up. Didn't get a pic of the filet because I was ready to chow down.

Here is a shot of the porterhouse plated ready to go. The blob on the top is a black truffle butter that I picked up with the steaks. Never tried it before so I only put it on the strip side. It was very tasty! And I apologize in advance for the fork