View Full Version : Best way to cook a porterhouse
speedrcer1
01-14-2012, 10:23 PM
Okay.
Local butcher had a sale on choice Porterhouse. Freaking WOW meat.
3 out of the 4 here care less how I cook it. But I am cooking them.
3/4 will be med well and mine med rare.
Cooking on the Bubba Keg, so I can get real hot.
What's the consensus with you Brethren?
What do you consider the best way to cook these?
I am just in the mood for the perfect cooked steak.
landarc
01-14-2012, 10:36 PM
If they are thick, I like to heat them up slowly over a low fire, maybe 235F to 250F, then blast with heat to finish, you just take the steaks to about 120 to 125 internal, then raise cooker temps and sear to look good.
bigabyte
01-14-2012, 10:46 PM
+1 on the reverse sear landarc described.
BBQ Bandit
01-14-2012, 10:55 PM
Have enjoyed the results with two zones - direct/indirect
http://www.bbq-brethren.com/forum/showthread.php?t=91950
Some recommend the reverse sear... indirect first/sear second.
Just another method(s) to retain juices and remain tender.
if you are really adventurous go to youtube and search for Alton Brown's (tender is the loin) and porterhouse threads
Phrasty
01-15-2012, 12:06 AM
*Ditto*
speedrcer1
01-15-2012, 09:23 AM
Thanks guys.
I've done the Alton Brown method. But not good for cooking 4 at a time.
I'll try a reverse sear. I'm not sure how well it is going to work on the Bubba. But, I asked for advice and I hold you guys in high regard.
I just need to watch doneness. As I want mine med-rare, and the others med-well.
I'll post some pron later.
Jeff Hughes
01-15-2012, 09:27 AM
For a porterhouse, pull at 121 or 122 on the strip side, it will rise to 125 or so and be perfectly medium rare.
Med well is a waste of those fine pieces of meat...
speedrcer1
01-15-2012, 09:39 AM
Med well is a waste of those fine pieces of meat...
Absolutely agreed. But if Wifey wands med-well.....
kennedyma
01-15-2012, 09:55 AM
Alton Brown Chimney starter method hands down the best way to cook one.
Also if you have the time dry age them. Makes a world of difference also.
As for cooking 4 of them, I just cook one at a time and rest them under foil. Or get another chimney starter.
Jeff Hughes
01-15-2012, 10:15 AM
Alton Brown Chimney starter method hands down the best way to cook one.
As for cooking 4 of them, I just cook one at a time and rest them under foil. Or get another chimney starter.
The guy has a bubba keg, he can cook all four at the same time and they will be awesome.
''the best way" is very subjective
Mister Bob
01-15-2012, 11:07 AM
''the best way" is very subjective
Absolutely! Even the 'best results' is a subjective thing.
All that said, I like the reverse sear method, steak brought slowly to about 115 to 120, then sear over screaming hot coals (or even better, a screaming hot cast iron pan with a little clarified butter) then rest.
Now I'm drooling, I think I'll go visit my butcher...
chillcoolcold
01-15-2012, 11:29 AM
I load my weber up with charcoal and oak chunks season steaks with olive oil, salt and pepper sear both sides then finish them on the cool side of grill.
You can also add bunches of fresh rosemary and throw them on the fire adds a nice aroma and flavor to the steaks.
speedrcer1
01-15-2012, 11:42 AM
More to come later..
60170
60171
Big Bears BBQ
01-15-2012, 11:53 AM
I'd like to have one of thsoe grilled medium right now ......
Bubba User
01-15-2012, 12:54 PM
The best steaks Ive cooked is on my Bubba.coat meat in EVOO salt & pepper let sit on counter till room temp,slow cook @ 250 until 115 int.pull & wrap food.drop the grate to lower level and open up top & bottom vents wide.dome temp 700 drop them on 1 min per side pull wrap again 10 min & enjoy.
kennedyma
01-15-2012, 01:36 PM
The guy has a bubba keg, he can cook all four at the same time and they will be awesome.
''the best way" is very subjective
You are very, very correct. I should have said "hands down the best way I've ever cooked one".
Absolutely agreed. But if Wifey wands med-well.....
Heck mine would want hers burned
speedrcer1
01-15-2012, 04:13 PM
The best steaks Ive cooked is on my Bubba.coat meat in EVOO salt & pepper let sit on counter till room temp,slow cook @ 250 until 115 int.pull & wrap food.drop the grate to lower level and open up top & bottom vents wide.dome temp 700 drop them on 1 min per side pull wrap again 10 min & enjoy.
Thanks and welcome to our playhouse Bubba User!
Great thoughts. It means alot hearing from someone who has done the reverse sear on a bubba.
Bama Ron
01-15-2012, 04:27 PM
Must agree with the reverse sear method. :grin:
sandiegobbq
01-15-2012, 04:34 PM
Whatever you do PLEASE do not cook it like a brisket!
speedrcer1
01-15-2012, 04:59 PM
Whatever you do PLEASE do not cook it like a brisket!
I was thinking about just staying at 250 till it gets to 195 internal.
NAH,
Seasoned w/ a little S&P and olive Oil. (i cant spell EVOO)
60179
60180
And onto Bubba
60181
(go Giants!)
caseydog
01-15-2012, 05:07 PM
+1 on the reverse sear landarc described.
Okay, I guess I'll be the dissenter. I like to do a HOT sear first, and then indirect until I hit my desired temperature -- for me, that's medium rare.
You can leave the other three on the indirect heat until ruined. :rolleyes: :becky:
CD
speedrcer1
01-15-2012, 05:29 PM
Okay, I guess I'll be the dissenter. I like to do a HOT sear first, and then indirect until I hit my desired temperature -- for me, that's medium rare.
You can leave the other three on the indirect heat until ruined. :rolleyes: :becky:
CD
I never tried the reverse sear. Worth a try I guess. Meat off and Bubba climbing past 550 right now.
speedrcer1
01-15-2012, 06:59 PM
Okay, all is done.
Got Bubba up to 650. Watching the football game I was anxious.
60186
cooked the wife and kids 2 mins per side.
60187
put mine on 1 min per side, wife's needed a little more. (she said afterwards it was a little dry.:doh:)
60188
Happy with the reverse sear. As this was a better cut of beef than I normally buy, was it the sear or the cut? Dunno, I will try again!
60189
60190
60191
Oh, and congrats to the New York Football Giants! But they will not win, just like this week....
Sledneck
01-15-2012, 07:06 PM
Best way to cook it? On the stove top throw in screaming hot cast iron skillet, the flip then put skillet in preheated oven.
chillcoolcold
01-15-2012, 08:12 PM
Okay, all is done.
Got Bubba up to 650. Watching the football game I was anxious.
60186
cooked the wife and kids 2 mins per side.
60187
put mine on 1 min per side, wife's needed a little more. (she said afterwards it was a little dry.:doh:)
60188
Happy with the reverse sear. As this was a better cut of beef than I normally buy, was it the sear or the cut? Dunno, I will try again!
60189
60190
60191
Oh, and congrats to the New York Football Giants! But they will not win, just like this week....
Ahh the Giants just beat the so called almighty packers-- and my steak pron blows yours away!
BBQ4FUN
01-15-2012, 08:28 PM
That looks farkin tasty! :thumb::thumb:
speedrcer1
01-16-2012, 08:55 AM
Thanks everyone for helping me through my first reverse sear.
Final thoughts:
It came out very good. I think this will be a good method going forward as I have to cook the steaks to 3 different doneness levels. Get them all done low, and then just vary the high heat time accordingly.
:thumb:
Sean "Puffy" Coals
01-16-2012, 09:56 AM
Thanks for sharing. Glad you were happy with the results. This is making me want to do my next steaks this way. :eusa_clap
BIGBrandon2785
01-16-2012, 10:07 AM
-Season with salt and pepper
-Put on hot grill till cooked to med rare
-Pull off and brush with melted butter
-Let sit for 7 or 8 min
-Serve with baked potato and sauted mushrooms
:becky::becky::becky::becky::becky:
Think im headed to the butcher shop now:thumb:
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