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Quick Help

BrahmabullBrahmabull Posts: 52
edited 4:50PM in EggHead Forum
Need some quick a 3 inch 2.5 lbs porterhouse steak. How do I grill?? Already seasoned. Just need to know heat and time. I want it medium rare to medium rare plus.


  • BrocBroc Posts: 1,398
    First -- invite me over... and...

    Season the meat -- let it sit out for an hour or so.

    Sear at relatively high heat -- 600F is just fine.

    Remove the meat, and drop the dome temp to 400F

    Put the steak back in, close the lid, and roast until 130F internal.. Be sure to take it's temp in the thickest part.

    Remove the steak, cover with foil, and rest for 15+ minutes.

    Slice and serve...
  • OK, how long on the sear, and my thermo just broke on last cook so i am going blind on this one. Got a little couse couse on the side.
  • I agree with broc. You can also add a platesetter after the sear to help with an indirect "roast"
  • BrocBroc Posts: 1,398
    Definitely! Thanks for the correction!

    ~ B
  • BrocBroc Posts: 1,398
    On thick meat, I do three minutes a side... or just when the meat no longer "sticks" to the cast iron grid.

    I do NOT turn/flip the meat during an indirect roast.

    ~ B
  • HossHoss Posts: 14,600
    What Broc said but I would pull it at 125 I.T.Always remember that you cannot uncook it! ;)
  • BrocBroc Posts: 1,398
    Agree with 125F-internal for rare.

    Going above 135F is sinful!

    :laugh: :laugh: :laugh:
  • Thanks for all the help.....The problem I got is my therm. is broke so I am going to have to feel this one out....Don't want to ruin a 2.5 lbs porterhouse this sucker is fine......
  • HossHoss Posts: 14,600
    I concur!!!Anything over 135 should be a felony. :sick: :angry:
  • HossHoss Posts: 14,600
    Do you have a thermapen or a thermometer you can check I.T. with?That is really all that matters no mater what your grill temp is all you need to be concerned with is the Internal Temp of the meat ;) .
  • No, that is what I mean, my thermo. for internal temp broke.
  • HossHoss Posts: 14,600
    Use the thumb/forefinger method.The firmer the meat the more done it is.The flabby skin between your thimb and forefinger would represent rare the furthur you move up your thumb the firmness represents the doneness.
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