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Porterhouse
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Tjcoley
Posts: 3,551
Saw a nice thick CAB Porterhouse in the meat counter, and decided it was perfect to try a presentation I saw while flipping through Gourmet magazine. Seared 1/2 inch above the coals, about 2 1/2 minutes per side, then up to the grate to finish. Pulled at 125 and let rest. Sliced thinly on the diagonal, leaving it attached to the bone. Turned a caveman cut of steak into a nicely presented dinner for 2. While it rested, toasted up some garlic cheese bread. Served with wild rice and broccoli.
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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That's neat. never saw anything like that! Looks like someone took the fire ring out.
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Fire ring is still in.. It does look like it's out, but I think it's just the fire box is darker than the ring. In the two top corners you can just barely see the top of the ring. It's a cheap grid extender with legs that swing out to clip to the grate for a raised grid. Perfect size to get low in the fire box, and the legs are stuck in the coals to keep it just a bit above them.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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