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Grilled Porterhouse steak

Discussion in 'Beef' started by joed617, Aug 4, 2006.

  1. Aug 4, 2006 #1
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    It's just a sammich steak.

    Joe
     
  3. Aug 4, 2006 #2
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Joe, your killing me!! My kind of steak and done just the way I like! Gonna have to wait 'til tomorrow for my steak-hosting a grill fest for the guys that work for me and their wives.

    Menu looks like steaks, brats, taters a salad and Dutch Oven Peach cobbler for dessert!! YUM YUM
     
  4. Aug 4, 2006 #3
    smokemack

    smokemack Smoking Fanatic OTBS Member

    Erie Colorado
    Joe, a little too well done for me :lol: . No, it's perfect! I agree Dutch, just the way I like it! Do you marinade those, or special seasonings before grilling?
     
  5. Aug 5, 2006 #4
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    Sounds good Dutch, what time shall I be there? I love my beef! That steak is 2" thick.. it was great. I cooked it on my weber with cowby charcoal for some great smokey flavor.


    Joe
     
  6. Aug 5, 2006 #5
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    Hi Mack, I never marinate this kinda steak. I also cook it straight up neekid, not even salt and pepper. I flame it a little and close the lid wait until the steak doesn't stick to the grill flip it over and repeat. Then I move it to the side of the grill where there are no coals and let the hot coals finish the job making sure that the tenderloin is far away from the hot coals, the strip loin part can take the heat better.


    Joe
     
  7. Aug 5, 2006 #6
    smokemack

    smokemack Smoking Fanatic OTBS Member

    Erie Colorado
    I can't believe that's all natural color! What a steak!!
     
  8. Aug 5, 2006 #7
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    Not only is the color natural, The beef is all natural also.



    Joe
     
  9. Aug 5, 2006 #8
    icemn62

    icemn62 Smoking Fanatic OTBS Member

    Long Beach, California
    The best way to cook a nice thick steak. I use the same method on my ribeyes, but I do add salt and pepper. I don't know why, cause I always feel the seasonins burn off. Very hot coals, listen to the sizzle, flip, listen. move to the cool side, and let finish. Let them rest, plate up, EAT. Sit back, listen to wife talk about her day, and think about cooking another steak.
     
  11. Aug 23, 2008 #9
    forktender

    forktender Smoking Fanatic

    NORCAL
    Joe what temp did you cook those until.
    Or did you just wing it knowing from the past that they where done ?
    I have a few twins too that steak that will be going on Sunday when i get home from work.
    Thank you .
    Dan
     
  12. Aug 24, 2008 #10
    teleburst

    teleburst Meat Mopper

    There's a very easy way to do it by touch. This is as good of an explanation as I've read.

    http://www.cleveland.com/fathersday/...250.xml&coll=2

    After trying it with a few steaks, you'll get a feel for how it feels when you press the steak and you won't have to use your hand anymore.
     
  13. Aug 24, 2008 #11
    forktender

    forktender Smoking Fanatic

    NORCAL
    Very helpful link.............Thank's a lot bud..........dam that steak looks good !!!!!!
    Dan