On Saturday a good buddy of mine was up in town for the night with his new girlfriend. From a long standing tradition of always getting porterhouses for two (long story), I decided I'd get one and try it myself. I hadn't cooked a porterhouse before, but didn't think it should be all that difficult. On Saturday morning went over to the butcher and asked for a 38 ounce porterhouse, and somehow ended up with a 60 ounce one. The ribeye I had frozen from earlier this year from Costco. Here are some of the pictures of the cookout.
Total cost was 27 bucks, so not too shabby. After some lunch and drinking down the street at a bar came back and pulled it from the fridge about 2 hours before cooking it. I heavily salted it and let it stand and com to room temp.
From there grilled it on indirect heat for about 1.5 hours (it was around 240 in the grill, but had some fluctuation due to some games going on the side).
Post first flip, on the right you have the ribeye which I added a little bit later in the cook.
Sear time:
End result, pre-cut:
Cut near the bone:
Sadly didn't get many pictures of it cut, but here is a half eaten plate of it. It was a perfect medium rare throughout.
Those are aligot potatoes (cheesy mashed taters, which are amazing!) and a wedge salad with some homemade bacon and homemade ranch dressing.
Dessert was a coconut cake that Kate and I were practicing making for a friend who is getting married this weekend and requested we make the cake.
All in all very good meal. I still have to stay hands down my favorite cut is rib eye, but this was a really fun cook and people were in awe at the size of the steak!
Daum
Total cost was 27 bucks, so not too shabby. After some lunch and drinking down the street at a bar came back and pulled it from the fridge about 2 hours before cooking it. I heavily salted it and let it stand and com to room temp.
From there grilled it on indirect heat for about 1.5 hours (it was around 240 in the grill, but had some fluctuation due to some games going on the side).
Post first flip, on the right you have the ribeye which I added a little bit later in the cook.
Sear time:
End result, pre-cut:
Cut near the bone:
Sadly didn't get many pictures of it cut, but here is a half eaten plate of it. It was a perfect medium rare throughout.
Those are aligot potatoes (cheesy mashed taters, which are amazing!) and a wedge salad with some homemade bacon and homemade ranch dressing.
Dessert was a coconut cake that Kate and I were practicing making for a friend who is getting married this weekend and requested we make the cake.
All in all very good meal. I still have to stay hands down my favorite cut is rib eye, but this was a really fun cook and people were in awe at the size of the steak!
Daum
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