Another thread here on the BB about cooking at high temp on the WSM got me to thinking about grilling the perfect porterhouse steak, something I've not done for quite a while.
I called the butcher last night and ordered a 2" thick USDA Choice porterhouse steak for pickup this afternoon. It weighed almost 3 pounds! I grilled it over lump charcoal using the setup discussed on the Grilling With The Weber Bullet page and a recipe from the book How To Cook Meat.
I lit a chimney of lump and spread it on the grate, leaving an area to the side for indirect cooking. I dried the surface of the meat thorougly then applied a thin coat of extra virgin olive oil, followed by a generous amount of kosher salt and freshly cracked black pepper.
The steak seared on each side for 8 minutes, then moved to the indirect side and cooked 8 more minutes on each side to medium-rare doneness. Brought it in the house and let it rest 10 minutes under loose foil, then dug in. Amazing flavor!
I measured the temperature at the cooking grate using my Fluke thermometer: between 700-750*F! Beautiful searing power.
Boy, am I stuffed...try this sometime, you'll like it.
Regards,
Chris
I called the butcher last night and ordered a 2" thick USDA Choice porterhouse steak for pickup this afternoon. It weighed almost 3 pounds! I grilled it over lump charcoal using the setup discussed on the Grilling With The Weber Bullet page and a recipe from the book How To Cook Meat.
I lit a chimney of lump and spread it on the grate, leaving an area to the side for indirect cooking. I dried the surface of the meat thorougly then applied a thin coat of extra virgin olive oil, followed by a generous amount of kosher salt and freshly cracked black pepper.
The steak seared on each side for 8 minutes, then moved to the indirect side and cooked 8 more minutes on each side to medium-rare doneness. Brought it in the house and let it rest 10 minutes under loose foil, then dug in. Amazing flavor!
I measured the temperature at the cooking grate using my Fluke thermometer: between 700-750*F! Beautiful searing power.
Boy, am I stuffed...try this sometime, you'll like it.
![smile.gif](http://tvwbb.101inc.com/tvwbubb/smile.gif)
Regards,
Chris