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Nice Shrooms at the Porterhouse
Ripnem
Posts: 5,511
Went with two different types of mushrooms, some Shiitake and a Truffle/salt combo Cookn biker hooked me up with. I had my butcher cut me a nice Porterhouse and then dealt with the snow before cooking could commence. We have been getting about 2" an hour for a better part of the day. The blower took care of roughly a foot while I followed close behind. Got the large and small fired up and headed in for a thaw-n-cocktail. 
The meat
The raws: Smoked Mediterranean Sea Salt, shiitakes, peppercorns, truffle salt n cow
The rub
Rubbed
Stage is set
The sear
The turn
The roast to finish
After the rest
Plated with some Blue Cheese on top
The Truffle salts for a slight dipping with each bite.
Hands down the best steak I can remember. Thanks Molly, you took this dinner over the top. :woohoo:
The meat
The raws: Smoked Mediterranean Sea Salt, shiitakes, peppercorns, truffle salt n cow
The rub
Rubbed
Stage is set
The sear
The turn
The roast to finish
After the rest
Plated with some Blue Cheese on top
The Truffle salts for a slight dipping with each bite.
Hands down the best steak I can remember. Thanks Molly, you took this dinner over the top. :woohoo:
Comments
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WOW Now thats the way to do it......
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Cool, cept for the shrooms. :laugh:
Did it tase like truffles? Creative rub!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Is porterhouse your favorite cut? I have never had it. Looks darn tasty!
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Now thats a steak :woohoo: What did you use to grind the spices? Sorry about the snow I guess you don't want to here about the sunburn I got working on the carport
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Morning Adam:
The steak looks good enough to eat :laugh: just wish I could get a bite or two!
What's this 2" per hour you speak of? :ermm: Have a GREAT day!
Jay
Brandon, FL
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If it really had Truffles in it, then yes it did. (I've never had them before :P ) Molly this was really the best steak I think I've ever had.
Jess said this salt is really good and she's a salt junky. -
Really a nice cut of steak you made on the egg. Classic and elegant.
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It's the real deal, glad you guys liked.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Aaron,
I love a fat Ribeye, but if I'm going to hook myself up with a whopper, it's gonna be a Porterhouse. (New York Strip is the big side and the tenderloin is the small side) -
I'm here to tell you that's one fine looking Porterhouse. If you need help eating it I'm volunteering. :P
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Good job dude. I need to get home soon..... Staring at this big gasser in my parents outdoor kitchen is stressing me out. They want steaks tomorrow night. What the heck am I gonna cook on :S :(
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Pat,
I have one of those little turbo type blender/grinder units. It usually only mixes shakes for the kids. Dude, I had to wear my shooting glasses to snow-blow the damn stuff it was so flippin windy. :pinch: -
Uncle Johns new Large? :ermm:
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Tim,
With all the sides it was able to feed us all. -
Clay,
I eat way more than my fare share of steaks, but the flavor explosion with this one was off the charts. -
Thanks Jay....on that note I'm gonna suit up and move some more snow. :unsure:
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It's still at the dealer. He took off to CO to do some skiing today. I should go pick it up for him shouldn't I :laugh: :laugh:
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Thanks, man. I usually just keep it pretty simple, but this mushroom thing took me to a new place, which was beautiful.
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Well why the heck wouldn't you. he can grab it there.
I got your back even a thousand of miles away. Oh, and by the way, the snow totals may be closer to 2 feet depending on how the night goes. -
That is a beautiful steak
Great idea for the rub
Shane -
Where do you start to comment? WOW....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd.
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Great lookin chunk o beef Adam!
Truffle salt sounds so exotic!
Still hooked on you Pheasant Newberg, though -
Ribeye is my favorite.
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Nice job on the steak adam
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That's fantastic. Great posted egli avea del cul fatto trombetta -Dante
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Adam, my man . . . I'd say you "nailed" that cook! :woohoo:aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
pffffffffffffffffft
unreal...
unreaaaal...
looks amazing -
Adam:
You just reminded me of something the chef told us at the Italian cooking class on Saturday.
He grinds dried porcini mushrooms in the blender and uses it in everything from sauce to meat seasoning. i think that was a dried shiitake you ground up and put on the steak...try it with a dried porcini sometime. It's a real earthy flavor.Judy in San Diego -
dang !
What a steakt !
fantastic ! -
NIce looking meal Adam..... :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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