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  1. #1
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    Father's day 3" Thick Porterhouse

    Reverse seared this 3" porterhouse that I got from the kids for Fathers day, came out quite good.
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    JLB,

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  3. #2
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    Mmmmmm
    What is 'reversed' seared?

  4. #3
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    Thread Starter
    Quote Originally Posted by itsiceman View Post
    Mmmmmm
    What is 'reversed' seared?
    http://amazingribs.com/recipes/beef/...se_steaks.html
    JLB,

  5. #4
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    With HVAC-talk's backup only until late June 2017 did I get to see this. That's AWESOME!
    Now I gotta go see the butcher. A Porterhouse is my favorite.

    My 23 yr old Weber Performer should grill one of those up quite nicely. I'd also reverse sear, but with some oak/mesquite smoke for the indirect part.
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  6. #5
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    Thread Starter
    Quote Originally Posted by ECtofix View Post
    With HVAC-talk's backup only until late June 2017 did I get to see this. That's AWESOME!
    Now I gotta go see the butcher. A Porterhouse is my favorite.

    My 23 yr old Weber Performer should grill one of those up quite nicely. I'd also reverse sear, but with some oak/mesquite smoke for the indirect part.
    I have been doing a little refinement for the Webber kettle. Use a smaller amount of charcoal, maybe 12/15 pieces, and place the steak on the far opposite side. I face the top of the 'T" of the T-bone toward the heat. Keep the internal temp of the grill at 210-230, and let the steak bake. At 110 internal temp of the steak, start a chimney full of charcoal for the reverse sear. When the internal temp of the steak is at about 112-115, pull the steak and add the chimney of charcoal, leaving the lid off. Put the steak on and flip it continuously, blotting the moisture off the opposite side, so it crisps up when you sear it. When the sear looks good pull it off and serve it right away. With a reverse sear, the juices are very evenly distributed.
    JLB,

  7. #6
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    Never knew that was called reverse searing. But that's the way I've always cooked meat. Cool article.

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  9. #7
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    This can be considered an assault steak, and may be banned by the loony left.

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  11. #8
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    Quote Originally Posted by jim bergmann View Post
    Reverse seared this 3" porterhouse that I got from the kids for Fathers day, came out quite good.
    looks kind of rare,,, like you'd be chasing back and froth across the table
    if corny was a part on a washing machine,,, he'd be the agitator

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  12. #9
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    Quote Originally Posted by davidj001 View Post
    looks kind of rare,,, like you'd be chasing back and froth across the table
    That is rare for sure, but it is cooked all the way through. It was not able to run far at all. With a steak that thick if not cooked "right" you will get blue rare which is uncooked meet in the middle. Some like it that way, but I prefer a perfect medium rare from edge to edge.

    Thanks

    Jim
    JLB,

  13. #10
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    Great looking steak! I love a good reverse seared thick steak. That website you linked to has helped me turn my kettle into a smoker that puts out some great stuff, and taught me a lot about cooking in general.

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