2" Thick Porterhouse on the Camp Chef

[Curtis Claymont]

Reverse sear. Brought up to 110 on the Camp Chef set to high smoke, let rest for 15 minutes, brushed some melted ghee on and seared on a scorching flat top. Starting to get the hang of this lol

 

[tbern]

wow, looks awesome!! nice job!

 

[normanaj]

Outstanding!

 

[SmokinEdge]

That one left the park for sure. Very nice work. I like to sear in duck fat or butter.

 

[WeberBlackStoneYoder]

Porterhouse is my favorite cut, Nice.

 

[JLeonard]

wow! That is gorgeous.
Jim

 

[sawhorseray]

Whoa, looks to be dialed in, nice work! RAY

 

[pineywoods]

Looks awesome nice job bet it tasted as good as it looks

 

[Winterrider]

That's the ticket

 

[yankee2bbq]

Wow! Looks really good! Nice job!

 

[pushok2018]

Looks absolutely delicious! Nice job!

 

[BBQ Bird]

Well done, sir.

 

[jaxgatorz]

Beautiful !!

 

[negolien]

heck yeah slamming bud nice thanks for sharing...

 

[Gonna Smoke]

That's a perfectly cooked steak...

 

[Curtis Claymont]

Porterhouse is my favorite cut, Nice.

It's the best - 2 great steaks in one. The challenge is always to not over the filet side, while keeping the strip side right on temp - that's why I love the reverse sear here

 

[Curtis Claymont]

Looks awesome nice job bet it tasted as good as it looks

Thanks! It did :)

 

[Newglide]

You sure are getting it figured out. You killed it.

 

[Brokenhandle]

Nice work... perfectly cooked for my liking!

Ryan

 

[mcokevin]

Looks delicious. Done well, not well done :)