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.
-
-
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.-
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
-
-
I cook it whole, but I eat the strip first then the filet for dessert.Comment
-
I did a couple of 2 inch thick ones a while back did reversed sear came out great
https://pitmaster.amazingribs.com/fo...-they-done-yetComment
-
Agree with ^^^. Cook it whole, reverse sear and engorge myself!
Comment
-
I tend to pick it up with my bare hands and gnaw on the bone after I've eaten the meat! The caveman in me I suppose.Comment
)
Comment