Vortex-ed Porterhouse

[Bob Correll]

With the large opening up, this method makes searing a steak quick and easy.
I used Kingsford pro-comp for the fire.
I'm still using my dog dish "vortex" but when it gives way, due to the thin SS metal, I will buy the real deal.

 

[James Lake]

Whichever method, can't argue with that result....nicely done!

 

[Rich G]

Looks great, Bob. Did you cook that direct for the whole cook, or did you sear, then off to the side? Can't tell how thick it is for sure, but looks like it's maybe 2"?

R

 

[Barb D]

Very nicely done Bob. Yummy for sure.

 

[Robert-R]

Super looking porterhouse. Poortex Rules!

 

[Dustin Dorsey]

I love a porterhouse! That looks outstanding! I need to dust off my vortex.

 

[Bob Correll]

Thanks everyone!

Looks great, Bob. Did you cook that direct for the whole cook, or did you sear, then off to the side? Can't tell how thick it is for sure, but looks like it's maybe 2"?

R

Rich, I had oiled it with garlic olive oil and shortly after that first pic the flames went crazy so I pulled it aside for a bit, then did a reverse sear. It was about 1.5" thick.

 

[Cliff Bartlett]

That is a gorgeous steak Bob, before and after.

 

[Rich Dahl]

That's the way it's done! Looks great Bob. We did Vortex chicken thighs the other night came out great. Used a base of KBB with smaller pieces of Western lump on top of that to fill up the vortex, boy did that puppy put out some heat.
My dog dish vortex is two years old and gets used a lot and it shows no sign of self destruction yet.

 

[Timothy F. Lewis]

I love a 2” porterhouse! I want one now!