Porterhouse, Snow Crab, and Grilled Squash

[Teddy J.]

Friday night's cook; went to Publix and picked up a porterhouse and some snow crab legs. Usually they've got a decent variety of sizes, but all the ones they had were thinner than I typically like. I prefer my steaks rare or medium rare, so thicker helps me make sure I don't over cook.

On the grill for the reverse sear, cooked with pecan wood.

Veggies getting prepped.

Steak coming off around 100 degrees, before going direct for about a minute a side.

Veggies on the grill.

Everything ready to go. Didn't get the sear I was looking for. I forgot to get more charcoal and was using the chips I had left in the bag, tried to compensate by using more wood but it didn't quite work out. I was tempted to go direct on the chimney starter, looking back I probably should have.

Nothing too fancy with the crab, just steamed.

And maybe my favorite part of the meal. I don't eat bread very often, but when I do I have a tendency to indulge a little bit.

Thanks for reading.

 

[Dean V]

direct on the chimney would have been the way to go for the sear and I'm extremely jealous of this meal. The stars are of course the steak and crab but the soup, veggies and the bread look very good as well. I can never let my wife see any of your posts lest she realize just how completely inadequate I am. At cooking I mean.

 

[Teddy J.]

direct on the chimney would have been the way to go for the sear and I'm extremely jealous of this meal. The stars are of course the steak and crab but the soup, veggies and the bread look very good as well. I can never let my wife see any of your posts lest she realize just how completely inadequate I am. At cooking I mean.

Thanks! lol. You mean just set it right here?

I was pretty close to doing so, even had the grate ready and everything. How long would you suggest searing on the chimney?

 

[Bob Correll]

Terrific looking surf, turf, and pics Teddy!

 

[Todd Phillips]

Nice work buddy.

 

[Dean V]

Thanks! lol. You mean just set it right here?

I was pretty close to doing so, even had the grate ready and everything. How long would you suggest searing on the chimney?

Yes, right there. I would normally not do this on anything but a very thin steak but since you were low on charcoal this would have focused and amplified the heat to the level needed to achieve the sear. On thin steaks this works well because the intense heat sears the outside well, and with rapid flipping of the steak to avoid burning, does not overcook the center. The cooking/searing of the thin steak is done in just a minute or two using this method depending on how thin the steak is. I did some very thin steaks (3/8") the other day for steak sandwiches and they were done in like 2.5 minutes.

Check this out. I think it will help. The thin steak part starts @ 2:09 in.

http://www.youtube.com/watch?v=onhb8URPQJY#t=16

 

[NeilH]

Looks great!!!

 

[Tony R]

Good looking steak!!

 

[ChuckO]

Another amazing cook by Teddy

 

[Cliff Bartlett]

Your entire meal looks fantastic, but those veggies and the soup really reach out and grab me. Great job, Teddy.

 

[TonyUK]

Outstanding Teddy! Everything looks great!

 

[Clint]

Terrific looking surf, turf, and pics Teddy![/QUOTE

Agreed!

 

[Barb D]

Teddy, fantastic job everything looks so yummy. I'm about readdy for a steak dinner after this.

 

[JimK]

Wow, Teddy! Superb!

 

[Michael Constable]

My Wife likes her steak/prime rib damn near raw, Gawd I Love her lol!
All I use is the chimney for steaks, even 2" thick ones, works perfect for us.
That dang Porterhouse looks amazing, almost did one last week but went Ribeye instead.

 

[Tim McCann]

Looks great!

 

[Jim Lampe]

everything I love! You kicked some serious tush here Teddy!
and if you have any of that indulged bread leftover, i'll destroy it for you...

 

[John Solak]

Excellent looking spread!!!