blazinfire
Babbling Farker
- Joined
- Jul 28, 2015
- Location
- west virgina
Thought it would be the perfect time to try out one of the 2" cut steaks.. Went with the porterhouse that weighed in at a whopping 1.9lbs. This came from the local farm raised 1/2 cow I purchased this month. I grilled it on my infrared propane grill.. Here's my tips on how I cooked this beast!
I cooked in the middle, turned the middle burner off and the left and right burner on low.. I adjusted my cooking temp by the two burners. With the infrared grill grates I just threw on a hand full of apple wood chips and got them smoldering good. Cooking on low the middle grate was low enough to not cause a sear so it cooked indirectly for a while.
Once the steak hit 80-100 degree's I cranked up the heat still cooking indirect.. how the grill was designed I was able to still cook indirect and create a good sear on the steak. Hands down the best steak I have ever bought.
I cooked in the middle, turned the middle burner off and the left and right burner on low.. I adjusted my cooking temp by the two burners. With the infrared grill grates I just threw on a hand full of apple wood chips and got them smoldering good. Cooking on low the middle grate was low enough to not cause a sear so it cooked indirectly for a while.
Once the steak hit 80-100 degree's I cranked up the heat still cooking indirect.. how the grill was designed I was able to still cook indirect and create a good sear on the steak. Hands down the best steak I have ever bought.
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