› Forums › Smoking Meat (and other things) › Beef › Question about porterhouse steak
New Posts  All Forums:Forum Nav:

Question about porterhouse steak

post #1 of 11
Thread Starter 
A good friend of mine brought me 2 huge porterhouses ............they are each almost 3" thick.

I wanted to smoke them lighty with oak wood then finish them of on the grill.

My question is will I toughen the steaks by smoking them at 300 degrees
for 20 min. then charing them on the grill ?

or is there a better way too go about this ?

Thank you.
post #2 of 11
Cooked hot and fast is my advise! Add a chunk a wood to the grill if ya want the taste of wood
post #3 of 11
I would keep the smoker LOW.... start with them well chilled, and hit the smoker at around 125° or so... pull them after about room temp internal...70-80 then hit the grill. Just be sure not to go more than a couple hours on the smoker at those temps. Technically you have a 4 hour window to get from 40 to 140, but if you can get a couple hours on the smoker, you should have PLENTY of smoke flavor, and once ya hit the grill... no worries as it'll only be another 15-20 min to rare I'd think
post #4 of 11
And there is another way. Build most of your fire FROM chunks... preburn to hot coals. Works well too!
post #5 of 11
Thread Starter 
Thank you guys!
I just found this post and it was almost
This is what I am look'in for right here.
Dam that's a nice look'in porterhouse!

ok this might be a dumb question ........................If I cook these over oak wood should I strip the bark off the oak first.........or just use the wole split logs.
I have heard the bark makes for a funky this true ?

thanks again guy's .

Fogot to put the link too the post...lmao!!!

I really don't want to ruin $50 worth of prime dry aged meat.
post #6 of 11
By the time the meat hits the coals, any bark should be LOOOONG gone. Burn to COALS... and have PLENTY as it's no where near the heat production of charcoal.
post #7 of 11
I would like to see pic of those beautiful prime aged pieces of love because I'm at work and completely jealous!
post #8 of 11
I want to know your friend! Maybe he would bring me a brisket or something.
post #9 of 11
Thread Starter 
I will post up a picture when I get home in the morning.
I am also working today through tonight .icon_frown.gif
post #10 of 11
Thread Starter 
Dam guys ........THANK YOU for the help!!!!!!!
This was the best steak I have ever ate bar none.
I grilled it with oak chunks on my gas webber grill at 500 degrees four flops two on each side ,about 5 min. per flop.
Naked steak no seasonings ..........just a touch of coarse salt and cracked pepper when they came off the grill.................DAM GOOD EAT'S!!!!!!!!!!
for some reason my pc will not load my picture tonight .
I will have my wife figure it out tonight's worth the wait for the pictures!
once again thank you.
post #11 of 11
Ya, pics, never happened!!! cool.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Question about porterhouse steak