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USDA Choice Porterhouse Steaks Smoked & Grilled over Hickory

post #1 of 8
Thread Starter 
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!

post #2 of 8
Looks good to me Mooseman
post #3 of 8
Yum Yum. PDT_Armataz_01_37.gif
post #4 of 8
Man those steaks look good mmm and a killer price!!icon_surprised.gif
post #5 of 8
Got to say, I have never see anyone cook a steak standing on its end--first time for everything I guess--icon_surprised.gif
post #6 of 8

very nice

That meat was sitting up begging to be eaten.
post #7 of 8
Thanks now I MUST go find a porterhouse-my favorite cut of steak, haven't had one FOREVER!

Looks great man!
post #8 of 8
Thread Starter 
The steaks were only standing up for a minute or two...
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