Ok I know you eat em but how?? I cant say I've ever had a porterhouse steak but I have had a T-Bone. (Basically the same thing just the Tenderloin portion is much bigger on a porterhouse) But to me the 2 types of meat (Strip/ Filet) are 2 very different types of meat. I tend to cut off the Filet and cook it separately from the Strip. I like to Pan sear filet and grill NY strips. The 2 meats cook at a different rate as well (well at least to me) Just wondering if its just me (very likely lol) or if other people feel this way?? Ok I'll hang up and listen to your reply's.
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What do you do with Poterhouse/T-bone steaks??
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Club Member
- Dec 2015
- 754
- Lubbock tx
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I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
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You are absolutely correct that the two sides are completely different. From my perspective I'm just getting two steaks. I don't do anything differently from any other cook. I don't make them often, but I generally don't have a great deal of problems with different cook rates using the reverse sear. Probably because low temperatures don't allow things to get too out of control.
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Hmmm I hadn't considered the Reverse sear??? Your right the slow warm up should help with 2 different sides cooking more evenly! (Shows how long its been since I did a T-bone haha) Thanks JCGrill
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
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- A few straggler Maverick ET-732s
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- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
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- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
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- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
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- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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