Merry Christmas
I wanted to see which I liked better, a porterhouse or ribeye, so we got one of each for xmas dinner from the local butcher.
They were taken out of the fridge 90 minutes before grilling, and coated with kosher salt and pepper. Right before they hit the 550 degree Q-1200 they were patted dry and dredged in a mixture of clarified butter and coconut oil.
Here they are off the Q-1200, 2 minutes rotate, 2 minutes flip, 2 minutes rotate, 2 minutes, and then check with thermometer. I like mine cooked a bit more than my wife does. Here they are resting with a garlic,thyme,rosemary,salt & cayenne compound butter melting on top.
Carved up
and plated with grilled asparagus and twice baked potatoes
My wife made Italian cream cake for dessert, not sure what day next year we'll have room to try it.
Not thrilled with the cost of the 2 steaks, so I grabbed a 20 pound Angus primal for much less (per pound), more fun and higher quality
Today is it's 21st wet aged day. It was slaughtered 4 Dec.
I wanted to see which I liked better, a porterhouse or ribeye, so we got one of each for xmas dinner from the local butcher.
They were taken out of the fridge 90 minutes before grilling, and coated with kosher salt and pepper. Right before they hit the 550 degree Q-1200 they were patted dry and dredged in a mixture of clarified butter and coconut oil.
Here they are off the Q-1200, 2 minutes rotate, 2 minutes flip, 2 minutes rotate, 2 minutes, and then check with thermometer. I like mine cooked a bit more than my wife does. Here they are resting with a garlic,thyme,rosemary,salt & cayenne compound butter melting on top.
Carved up
and plated with grilled asparagus and twice baked potatoes
My wife made Italian cream cake for dessert, not sure what day next year we'll have room to try it.
Not thrilled with the cost of the 2 steaks, so I grabbed a 20 pound Angus primal for much less (per pound), more fun and higher quality
Today is it's 21st wet aged day. It was slaughtered 4 Dec.
