Got a craving last night for a really good steak so decided to do both: go big AND stay home. Got a 2 pound 4 ounce Porterhouse out of the freezer, defrosted it, and seasoned it up with my beef rub. Ran it for about 1:15 on low heat / extreme smoke on the Rec Tec, took it off to cool and ran the grill up to 500 degrees. Did some garlic mashed potatoes with gravy, and a nice salad then topped the steak with homemade sun dried tomatoes.
chef jimmyj
you may want to take a look at this sir. It was REALLY good!! I got the second of the CPB shortloin roasts last week and it was enormous!! Got it broken down over the weekend and couldn't believe the size of these steaks. The first one was just shy of 22 pounds and this one was right at 30 pounds.
The steak
It is larger than a dinner plate and a full 2" thick. Look at the size of the loin side of this.
Seasoned up and onto the Rec Tec
The sun dried tomatoes I made not too long ago
Cut up a nice salad
After the hour and a half low temp run and cooling off before the final charge
The Rec Tec working it's magic
Steak all done and resting. Pulled at 126 IT in the thick end by the bone
Plated on a full sized serving platter. This is gonna be a two-fisted wrestling match to finish!!
Almost forgot the sliced shot. The lighting is bad but it was perfect medium rare
Well folks, I gave it all I had but lost the war. Food wins. About a 3 ounce piece I just could not eat. If only I hadn't gone back for the 2nd serving of taters....
We have been through the gravy process before so saw no sense doing it again and I sure wasn't going to bore you with pics of potatoes boiling This definitely scratched the steak itch. Only my second of these steaks but I'm hooked. While breaking down the big roast I cut 2 massive chunks that could probably be called roasts in and of themselves. We are doing 3 Christmas dinners and those will get cooked for two of the dinners. One is 3 pounds 10 ounces and the other is 5 pounds 7 ounces. The rest are "normal" steaks with the smallest one being 1 pound 13 ounces. This was one extremely good dinner. Steak was excellent, you can't go wrong with mashed taters & gravy, the salad was a perfect accompaniment, but those tomatoes really set it over the top. First time doing this but will get done much more frequently.
This one is a wrap folks. Thanks once again for dropping in and hope to see everybody again soon. Stay safe and happy holidays to all.
Robert
The steak
It is larger than a dinner plate and a full 2" thick. Look at the size of the loin side of this.
Seasoned up and onto the Rec Tec
The sun dried tomatoes I made not too long ago
Cut up a nice salad
After the hour and a half low temp run and cooling off before the final charge
The Rec Tec working it's magic
Steak all done and resting. Pulled at 126 IT in the thick end by the bone
Plated on a full sized serving platter. This is gonna be a two-fisted wrestling match to finish!!
Almost forgot the sliced shot. The lighting is bad but it was perfect medium rare
Well folks, I gave it all I had but lost the war. Food wins. About a 3 ounce piece I just could not eat. If only I hadn't gone back for the 2nd serving of taters....
We have been through the gravy process before so saw no sense doing it again and I sure wasn't going to bore you with pics of potatoes boiling This definitely scratched the steak itch. Only my second of these steaks but I'm hooked. While breaking down the big roast I cut 2 massive chunks that could probably be called roasts in and of themselves. We are doing 3 Christmas dinners and those will get cooked for two of the dinners. One is 3 pounds 10 ounces and the other is 5 pounds 7 ounces. The rest are "normal" steaks with the smallest one being 1 pound 13 ounces. This was one extremely good dinner. Steak was excellent, you can't go wrong with mashed taters & gravy, the salad was a perfect accompaniment, but those tomatoes really set it over the top. First time doing this but will get done much more frequently.
This one is a wrap folks. Thanks once again for dropping in and hope to see everybody again soon. Stay safe and happy holidays to all.
Robert