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My First Reverse Sear! Monster Porterhouse in MES30 & AMNPS

post #1 of 3
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They had porterhouse on sale at the local Kroger, so I picked out the thickest one to try my hand at reverse sear.

 

I just lightly rubbed with olive oil and sprinkled with Montreal steak seasoning.  I was a little surprised to find I had bought the spicy version of it.  I like spicy food though, so it was far from a bad thing, just unexpected when I saw red pepper flakes coming out of the shaker...

 

I left the plate outside since it was around freezing temps and the refrigerator was getting crowded.  About 3 1/2 hours later, I was ready for dinner.  I loaded up 1 row of the AMNPS with Pitmaster's Choice for a little more than half of the first row.  But then, I thought it was better to have left over pellets than not enough.  So, I finished the row with peach pellets.  It turned out that I had estimated just about the right amount in the first place.  Oh well.

 

Anyways, after the steak reached 110F after about 1:15 in the MES30 at 180F, it was time to switch to the gas grill.  I had that thing cranked to the highest settings for the front two zones since the steak reached 86F.  I think it was around 475F-500F when I started the sear.  After 1 minute on each side, I threw it on a plate and brought it inside.  I wrapped the plate in foil for somewhere between 10 and 15 minutes to rest.  Here it is:

 

First slice:

 

The steak was so huge that I needed a separate dish for my sides, LOL.

Buttermilk roasted garlic mashed potatoes, some couscous, and spinach(I ate some already, too hungry, LOL):

 

I thought I put a pretty good dent in it for a 135 pound guy.  Sadly, when I went to (strategically) place it in the refrigerator, I realized that I forgot about the bleu cheese butter that I made for it!  Oh well, it looks like I'm having steak and eggs for breakfast :)

 

 

Did I mention that this was not only the first reverse sear for me, but also the first steak I've ever cooked?  I thought it turned out very well indeed, thanks to this forum.

post #2 of 3
Quote:
Originally Posted by Dj Mishima View Post
 

They had porterhouse on sale at the local Kroger, so I picked out the thickest one to try my hand at reverse sear.

 

I just lightly rubbed with olive oil and sprinkled with Montreal steak seasoning.  I was a little surprised to find I had bought the spicy version of it.  I like spicy food though, so it was far from a bad thing, just unexpected when I saw red pepper flakes coming out of the shaker...

 

I left the plate outside since it was around freezing temps and the refrigerator was getting crowded.  About 3 1/2 hours later, I was ready for dinner.  I loaded up 1 row of the AMNPS with Pitmaster's Choice for a little more than half of the first row.  But then, I thought it was better to have left over pellets than not enough.  So, I finished the row with peach pellets.  It turned out that I had estimated just about the right amount in the first place.  Oh well.

 

Anyways, after the steak reached 110F after about 1:15 in the MES30 at 180F, it was time to switch to the gas grill.  I had that thing cranked to the highest settings for the front two zones since the steak reached 86F.  I think it was around 475F-500F when I started the sear.  After 1 minute on each side, I threw it on a plate and brought it inside.  I wrapped the plate in foil for somewhere between 10 and 15 minutes to rest.  Here it is:

 

First slice:

 

The steak was so huge that I needed a separate dish for my sides, LOL.

Buttermilk roasted garlic mashed potatoes, some couscous, and spinach(I ate some already, too hungry, LOL):

 

I thought I put a pretty good dent in it for a 135 pound guy.  Sadly, when I went to (strategically) place it in the refrigerator, I realized that I forgot about the bleu cheese butter that I made for it!  Oh well, it looks like I'm having steak and eggs for breakfast :)

 

 

Did I mention that this was not only the first reverse sear for me, but also the first steak I've ever cooked?  I thought it turned out very well indeed, thanks to this forum.

 

 

 

 

 

Congrats !!!   You did a great job on that Porter.  It looks absolutely delicious  :)

post #3 of 3

That looks delicious!  Nice job Dj...bravo.png

 

Red

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