The missus picked up two USDA Choice Porterhouse Steaks at the market that were manager's specials: 75% off so we had about $32 worth of steak for just under $12.
Here they are seasoned with wooster, sea salt, and freshly ground black pepper:
I set up my oval kettle using the firebrick method with Royal Oak briquets and some hickory. Put steaks on the cool side and let them smoke for 15 mins. I then moved them on the hot side for a nice sear to finish, positioning the thicker part of the steaks to the hotter part of the fire so the meat was evenly cooked.
I hadn't cooked a t-bone type steak in a long time, and I was concerned about the meat close to the bone not being cooked enough, so I tried something I do with Lamb Loin chops, which is to place the meat upright, resting on the "t" part of the bone to let it cook for a minute or so. The "t" bone was wide enough so the steaks could stand up by themselves:
After the meat thermo read an even 135 degrees in all quadrants of the steaks, I pulled them to rest while I enjoyed a refreshing adult beverage:
Unfortunately, I didn't get any pics of the meat after I cut into it, but both were perfectly medium rare and done beautifully.
Thanks for checking out my Porterhouse Steaks!
Here they are seasoned with wooster, sea salt, and freshly ground black pepper:
I set up my oval kettle using the firebrick method with Royal Oak briquets and some hickory. Put steaks on the cool side and let them smoke for 15 mins. I then moved them on the hot side for a nice sear to finish, positioning the thicker part of the steaks to the hotter part of the fire so the meat was evenly cooked.
I hadn't cooked a t-bone type steak in a long time, and I was concerned about the meat close to the bone not being cooked enough, so I tried something I do with Lamb Loin chops, which is to place the meat upright, resting on the "t" part of the bone to let it cook for a minute or so. The "t" bone was wide enough so the steaks could stand up by themselves:
After the meat thermo read an even 135 degrees in all quadrants of the steaks, I pulled them to rest while I enjoyed a refreshing adult beverage:
Unfortunately, I didn't get any pics of the meat after I cut into it, but both were perfectly medium rare and done beautifully.
Thanks for checking out my Porterhouse Steaks!
