Reverse Sear 34 oz Porterhouse - Let's Hope This Works!

HofstraJet · July 2015

It's time to try a 3 4 oz Flannery Beef Prime dry aged CA Reserve porterhouse on my somewhat new LBGE. First time trying a big steak like this - never had great success on my gasser due to size, but I'm guessing that the reverse sear for this beast is going to be perfect.

Image: https://us.v-cdn.net/5017260/uploads/editor/lt/8c1u223rkagn.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ic/6avilbbwxu5q.jpg

Seasoned with Morton & Bassett Organic Italian Seasoning and kosher salt.

Image: https://us.v-cdn.net/5017260/uploads/editor/yd/w2bw6pyrmad5.jpg

Cooking at 350 on the Woo with the PS and drip tray underneath. CyberQ monitoring internal and grate temps. Fingers crossed. Will post results.

byrne092 · July 2015

Cant wait to see how this turns out!

marysvilleegger · July 2015

Just finished a 20 oz caveman ribeye. Enjoy!

Foghorn · July 2015

Holy crap that looks good - and big. I could probably only eat two of those.

JohnnyTarheel · July 2015

Dang.... Let us see more

jaydub58 · July 2015

Drooling while I'm waiting for the final pics of that side of cow!

HofstraJet · July 2015

It came out great. I think I seared a bit inconsistently as there were some edges more well done than others, but overall most of the steak was fantastic. Have a 40 oz version I'm saving for when I'm really hungry. Now that I know how to cook these beasts, will order more next time!

Image: https://us.v-cdn.net/5017260/uploads/editor/j8/mqtkxr1idybi.jpg

Tbla · July 2015

Nice job. I gotta give that a try.

northGAcock · July 2015

To me.....the best part is gnawing on that bone when finished with the meat. Looks Jamin my friend.

AUCE · July 2015

Bastardo! Bone pics are like money shots.............most men prefer action shots..lol

Wolfpack · July 2015

Outstanding- beautiful looking steak

AUCE · July 2015

Btw..Very nice..love the Bronto steaks

YukonRon · July 2015

That. Is. Amazing. NVU.

WooPig · July 2015

Nicely done! She's eying that bone! Haha

Sea2Ski · July 2015

northGAcock said:

To me.....the best part is gnawing on that bone when finished with the meat. Looks Jamin my friend.

I second that!!

And if it was too well done for you in some spots, drop the temp for the indirect portion of the cook.
I do mine at 225-250 dome till about 108 -110, then remove, set aside to rest, open the vents, leave top open, and place a smaller grate right on the coals until most of the coals get red hot. Then I sear both sides, leaving the steak on a given side for 10 seconds until desired color. That gives me a perfectly warm but rare steak.

IPASooner · July 2015

Looks like you nailed it!!

Monty77 · July 2015

Wow, that is a great looking steak! Nice destruction of it as well

Reverse Sear 34 oz Porterhouse - Let's Hope This Works!

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