Porterhouse

steelcity314

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..

Mattman3969

That looks like a grade A cook.  Nice job

theyolksonyou

Nice audible
https://m.youtube.com/watch?v=BSrosM7JuHI

bgebrent

Great cook right there brother!  Nailed it.

northGAcock

One of my favorite cooks right there. Beautiful!

da87

Plan b looks awesome - great cook!

jaydub58

Wow, that is a major drooler!  Beautiful.

Tblack

Awesome lookin steaks

Theophan

GORGEOUS!!!

JohnnyTarheel

Wowza!!!!!

feef706

Man that is phenomenal for plan B! Where do you live to get porterhouse at that price? Our sales are $7.99 at best.

Powak

@steelcity314 Man those steaks look good! How often do you turn them when doing a straight up sear method?

Luvnlife

Wow those look perfect, nicely done!

steelcity314

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. 

bweekes

Looks like plan b worked out well. great cook. 

buzd504

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.

blasting

wow that kicks my dinner's butt, and I liked my dinner!

dopey

theyolksonyou said:

Nice audible
https://m.youtube.com/watch?v=BSrosM7JuHI

What the hell is that?  The only acceptable roll is  https://youtu.be/dQw4w9WgXcQ

feef706

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.

mikeinccfl

Perfect!

steelcity314

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.

Interesting, didn't think I could at 370 thanks. 

lousubcap

As above- great audible and results.  Great looking steaks from the start and you did them proud.

bluebird66

Outstanding cook!

jtcBoynton

steelcity314 said:

....Wish I had a cast iron grate, the marks would surely be better. 

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.

GregW

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?