DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
We were busy all weekend but I had looked on Saturday to see what we had in the freezer to use up for this start of Summer cook. Well I found a lovely 1.8 lb. Porterhouse and 1.6 lb. T-bone. 
becky Here’s the Porterhouse.
Oh yeah!
I rubbed it (and the T-bone) with some Primo Chicago Stockyard rub.
We got home late Monday (6:00 PM) so I had lit up a chimney of lump to speed things along.
Rigged up my Primo for 2 zone cooking (indirect and searing) and put the steaks on for a reverse sear cook.
As these steaks were a little thinner I started the searing at 110 IT. Here’s the T-bone.
And the Porterhouse.
After searing I took them in the house and plated them up with some Blue-cheese & Herb compound butter, baked potatoes, steamed broccoli with melted cheese and a Sierra Nevada Ruthless Rye IPA.
Money shot!
Oh yeah! Even my wife mentioned that her steak was delicious. :grin: (Which I rarely hear her say about steak)
Thanks for looking.
becky Here’s the Porterhouse.Oh yeah!
I rubbed it (and the T-bone) with some Primo Chicago Stockyard rub.
We got home late Monday (6:00 PM) so I had lit up a chimney of lump to speed things along.
Rigged up my Primo for 2 zone cooking (indirect and searing) and put the steaks on for a reverse sear cook.
As these steaks were a little thinner I started the searing at 110 IT. Here’s the T-bone.
And the Porterhouse.
After searing I took them in the house and plated them up with some Blue-cheese & Herb compound butter, baked potatoes, steamed broccoli with melted cheese and a Sierra Nevada Ruthless Rye IPA.
Money shot!
Oh yeah! Even my wife mentioned that her steak was delicious. :grin: (Which I rarely hear her say about steak)
Thanks for looking.
