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Porterhouse night

Lo_Gear
Lo_Gear Posts: 108
in EggHead Forum
Grilled at 650 to about medium, ate with corn and broccoli, sorry no plated pics but they were great!
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Comments

  • TheToast
    TheToast Posts: 395
    What's your method for getting a good crust on the outside while keeping them bloody inside? (if you like them rare that is!). They look great


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  • Hans61
    Hans61 Posts: 3,901
    TheToast said:
    What's your method for getting a good crust on the outside while keeping them bloody inside? (if you like them rare that is!). They look great


    I reverse sear. Some people hot tube. Some use sous vide then sear. Some sear than shut down.
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • bgebrent
    bgebrent Posts: 19,636
    Sear and shut down isn't so good.  Nice looking steaks brother!
    Sandy Springs & Dawsonville Ga
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  • Lo_Gear
    Lo_Gear Posts: 108
    I generally do around medium, been getting a dome temp of 600 to 700 degrees and after first couple of flips I just don't close the dome, I think that keeps me from over cooking the steak. I never do sear and shutdown
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  • thetrim
    thetrim Posts: 11,387
    That title will get me to take a look 100% of the time!  Great job!  I've become a SV the sear kinda guy, but the reverse sear does a give a much better grilled and smoky flavor!  Nice job!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • tikigriller
    tikigriller Posts: 1,389
    So many overlook the porterhouse. Such a great cut!!!

    Nice Looking Grub There
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Steaks look wonderful.
    Stillwater, MN
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  • Mikee
    Mikee Posts: 897
    tikigriller said:
    So many overlook the porterhouse. Such a great cut!!!
    Porterhouse ranks #2. My #1 is a ribeye. Both are very good.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Love that cut of meat... Yours look exceptionally good!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • northGAcock
    northGAcock Posts: 15,173
    A big fan of the porterhouse. I am certain those were consumed with smiles on your face.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • g37
    g37 Posts: 450
    Nice sears marks.  Are u searing  the steaks raised direct ?
    Ewa Beach, Hawaii
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  • Grillmagic
    Grillmagic Posts: 1,600
    Awesome!!!
    Charlotte, Michigan XL BGE
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  • Lo_Gear
    Lo_Gear Posts: 108
    @g37 yes
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  • g37
    g37 Posts: 450
    Is there any difference  searing raise direct?  I've never cooked or seared raise direct.  I've  been  contemplating buying  ps woo not sure if its worth buying.  
    Ewa Beach, Hawaii
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  • Lo_Gear
    Lo_Gear Posts: 108
    @g37 I think it makes a huge difference, I use 2 fire bricks to get mine raised. I'll probably always cooked raised in the future, I just feel I have a little more room or error that way.
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  • g37
    g37 Posts: 450
    Thanks, 4 the replies.
    Ewa Beach, Hawaii
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  • TheToast
    TheToast Posts: 395



    I cooked some steak this evening. A ribeye and two T-Bones. Perfected the steak method now after it was a little hit and miss in the past. The steaks I rubbed with olive oil, then rubbed with salt and pepper. I grilled on the cast iron grate, direct, not raised at 300-350c (570-660f) for 3 mins per side. I intended to cook at 300c but wasn't paying enough attention (plus it was in the dark!) so the temp crept up. Really great crust and bloody in the middle. Perfect medium rare. 

    In the past I cooked them at a lower temp for longer and they just didn't brown up so well and I'd often overcook the centre. 

    Also blackened some baby gem lettuces - love those!
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