Beef Love Basted Reverse-Seared Porterhouse.

Melissaredhead · 07-17-2015, 09:12 PM

This is my reverse seared, beef-love basted porterhouse.
Meathead has a friend that coined the 'beef love' name. I took the scraps of fat I cut off (I'm reverse searing so I don't need as much to start) and slowly melted it in a skillet, gradually reducing the flame as the pieces gave up as much fat as they could. I was surprised how much a couple of scraps melted into!

While melting the fat, I salted the porterhouse and put back in the fridge to think about it. I let it dry brine for about 25 minutes and started my fire. Letting the beef love cool (so it doesn't warm the steak) I painted some of the beef love on both sides and let that set while tending the grill.

I used an espresso steak rub (ancho chiles, coffee beans, SPOG) and pat that in. I was about to put the steak on and the hubs decides he wants to go crabbing with his brother in law. I keep the fire going at 250 and give him 1 hour.

I m serving this with grilled peppers and onions. Sprinkled a little Sirachia salt, sweet onion sugar and fresh pepper.

An hour goes by still no hubs so I turn the veg down. I like my veg hot when I eat it.

Here's what the steak looks like at 110. I used a little pecan and cherry wood.

Waited for the steak to get to 90 before warming the beef love. When the porterhouse gets to 110 take it off and tented in foil. I crank up the coals and I baste with beef love and put a little sweet onion sugar on it to help with caramelization.

Constantly moving the steak to get a solid crust on both sides.

I roasted a bulb of garlic and squeezed and schmeared that on top.

Sliced the strip.

Sliced the filet.

Oh baby.

Hubs said to not change anything at all. It was the best steak I'd ever made and he couldn't say he's had better.

I credit the beef love.

Beef love will save the world.

Thanks for looking.

Fwismoker · 07-17-2015, 09:15 PM

OH my F'ing *** I just had a foodgasm.... Red you have NO idea what you just did to me and I already had dinner!!!

That better be in the steak throw down.

cowgirl · 07-17-2015, 09:20 PM

Looks delicious Melissa!!

Fwismoker · 07-17-2015, 09:21 PM

I gotta stop looking at this...I'm DUMBFOUNDED

Melissaredhead · 07-17-2015, 09:23 PM

Thanks so much!

I've never heard of a foodgasm before! That's funny!
Careful viewing if you have a heart condition lol.
Thanks fwismoker!

MAB52 · 07-17-2015, 09:23 PM

rookiedad · 07-17-2015, 09:44 PM

crazy... crazy... crazy!!! i almost don't believe what i am looking at! that has got to be one of the finest steaks i have ever seen!!!

HOG FAN · 07-17-2015, 09:59 PM

Damn girl!

Big George's BBQ · 07-17-2015, 10:14 PM

That looks amazing

Clay-b-que · 07-17-2015, 10:14 PM

Wow! That looks fantastic Melissa! You have a lucky husband

Stingerhook · 07-17-2015, 10:17 PM

Melissa, I'm going to have to give the beef on beef goodness a try. Nice cook.

SmittyJonz · 07-17-2015, 10:25 PM

a little too Pink for me but Looks Good.

USMC · 07-17-2015, 10:29 PM

Mmmmm beef love! Looks like a success to me!

SmittyJonz · 07-17-2015, 10:32 PM

You Must enter.

Melissaredhead · 07-17-2015, 10:33 PM

Beef love really will save the world.

Oh...and I totally ate the little shriveled bits of caramelize fat. Reagan and Lola helped.

07-17-2015, 09:12 PM	#1
Melissaredhead is One Chatty Farker Join Date: 04-17-15 Location: Keyport, NJ...via Soulard,MO via Missouri farmland	Beef Love Basted Reverse-Seared Porterhouse. This is my reverse seared, beef-love basted porterhouse. Meathead has a friend that coined the 'beef love' name. I took the scraps of fat I cut off (I'm reverse searing so I don't need as much to start) and slowly melted it in a skillet, gradually reducing the flame as the pieces gave up as much fat as they could. I was surprised how much a couple of scraps melted into! While melting the fat, I salted the porterhouse and put back in the fridge to think about it. I let it dry brine for about 25 minutes and started my fire. Letting the beef love cool (so it doesn't warm the steak) I painted some of the beef love on both sides and let that set while tending the grill. I used an espresso steak rub (ancho chiles, coffee beans, SPOG) and pat that in. I was about to put the steak on and the hubs decides he wants to go crabbing with his brother in law. I keep the fire going at 250 and give him 1 hour. I m serving this with grilled peppers and onions. Sprinkled a little Sirachia salt, sweet onion sugar and fresh pepper. An hour goes by still no hubs so I turn the veg down. I like my veg hot when I eat it. Here's what the steak looks like at 110. I used a little pecan and cherry wood. Waited for the steak to get to 90 before warming the beef love. When the porterhouse gets to 110 take it off and tented in foil. I crank up the coals and I baste with beef love and put a little sweet onion sugar on it to help with caramelization. Constantly moving the steak to get a solid crust on both sides. I roasted a bulb of garlic and squeezed and schmeared that on top. Sliced the strip. Sliced the filet. Oh baby. Hubs said to not change anything at all. It was the best steak I'd ever made and he couldn't say he's had better. I credit the beef love. Beef love will save the world. Thanks for looking. Last edited by Melissaredhead; 07-17-2015 at 09:54 PM.. Reason: Fix picture caption
	3 members found this post helpful.

07-17-2015, 09:15 PM	#2
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	OH my F'ing *** I just had a foodgasm.... Red you have NO idea what you just did to me and I already had dinner!!! That better be in the steak throw down. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

07-17-2015, 09:20 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks delicious Melissa!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

07-17-2015, 09:21 PM	#4
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	I gotta stop looking at this...I'm DUMBFOUNDED __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

07-17-2015, 09:23 PM	#6
MAB52 is one Smokin' Farker Join Date: 05-04-08 Location: Sweet Home, OR	__________________ Mike, Traeger "Lil Tex" Pellet Smoker Uniflame Charcoal Grill Weber 22.5"

07-17-2015, 09:23 PM	#5
Melissaredhead is One Chatty Farker Join Date: 04-17-15 Location: Keyport, NJ...via Soulard,MO via Missouri farmland	Thanks so much! I've never heard of a foodgasm before! That's funny! Careful viewing if you have a heart condition lol. Thanks fwismoker!

07-17-2015, 09:44 PM	#7
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	crazy... crazy... crazy!!! i almost don't believe what i am looking at! that has got to be one of the finest steaks i have ever seen!!! __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

07-17-2015, 09:59 PM	#8
HOG FAN is one Smokin' Farker Join Date: 10-21-14 Location: NW Arkansas	Damn girl! __________________ Jason ___________________________________________ hold my beer and watch this...

07-17-2015, 10:14 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks amazing __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

07-17-2015, 10:14 PM	#10
Clay-b-que is One Chatty Farker Join Date: 06-18-14 Location: Denver, CO	Wow! That looks fantastic Melissa! You have a lucky husband __________________ "Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)

07-17-2015, 10:17 PM	#11
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Melissa, I'm going to have to give the beef on beef goodness a try. Nice cook. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

07-17-2015, 10:25 PM	#12
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	a little too Pink for me but Looks Good. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

07-17-2015, 10:29 PM	#13
USMC is one Smokin' Farker Join Date: 06-30-13 Location: Benndale, MS	Mmmmm beef love! Looks like a success to me! __________________ How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB

07-17-2015, 10:32 PM	#14
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	You Must enter. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............
	1 members found this post helpful.

07-17-2015, 10:33 PM	#15
Melissaredhead is One Chatty Farker Join Date: 04-17-15 Location: Keyport, NJ...via Soulard,MO via Missouri farmland	Beef love really will save the world. Oh...and I totally ate the little shriveled bits of caramelize fat. Reagan and Lola helped.