2.72 pound Porterhouse steak. 🥩 Incredibly thick as well. I prefer it between medium and medium rare.
by Forsaken_Ant_7232
26 Comments
Forsaken_Ant_7232
I’m pretty inexperienced when it comes to grilling. I have grilled before but not a whole lot, but trying to learn. When I go by google results and different recipe sites, it always ends up over cooked even though I follow the directions properly. I have it marinating now and set out to get room temperature first. Is this correct?
Simple-Purpose-899
2″ or thicker is when I start reverse searing. Whether it is slow grilled, smoked, or baked up to temp depends on my time and mood.
get-the-damn-shot
Sous vide
bowes911
However you do it, make sure you let it rest a good amount of time. Thicker Beef= longer rest 🤙🏻
Jazzle519
On the smoker
ChubbyWanKenobie
Get a leave-in thermometer. You don’t want to mess up something that pretty.
ErictheE
I dont think you should. I think you should get a better cut of steak. Ill trade you one of my thin sirloins for that. You deserve better sir. Ill take that thing off your hands.
Novel-Midnight-2992
I’m drooling. Looks so yummy.
Odd-Principle8147
I would bake it to temperature and then sear it on the grill. Or sear it and then bake it to temperature. 250 is on the oven. Hot as possible on the sear. Be sure to rest for at least 10 min.
WaterChicken007
You don’t cook based on time. You cook to the desired temperature.
With this bad boy you will want to do indirect heat to cook it gently all the way through. Then either sear it after it is just about done, or in the beginning. I am a huge fan of the reverse sear method myself.
stmcvallin2
8 minutes per side on high
gixxer710
Many long times….. lol yeah I’m with everyone else. You need to bring it up to about 110°F before you even think about tossing it on the grill.
joh2138535
Id personally would sous vide this
Dapper_Employer5787
This cut is perfect for making milk steak
BrilliantCherry3825
Like others have mentioned, sear, insert a temp probe in the center, then cook around 300-325 and turn every 7-9 minutes, once the probe reaches 125-130 pull it off and let it rest for 10 minutes. This is not something that cooks based on a set time.
Bargle-Nawdle-Zouss
Reverse sear. Use a leave-in probe thermometer.
Take out steak 1 hour before grilling, salt and pepper both sides.
Set up grill for two-zone cooking. One side on, one side completely off. The side that’s on, Set to med heat and let warm for ten minutes.
Put steak on the side of the grill that is OFF. Turn the side that’s On down to low heat. Cover grill.
Set alarm on probe thermometer for 120 degrees F.
Once steak hits 120F, remove from grill onto **clean platter** and rest for ten to 15 minutes. In the meantime, crank up the whole grill to high heat.
After initial rest period, put steak onto the now ripping hot grill and sear for 1-2 minutes per side. As grills vary, initially I recommend turning after 1 minute each, and then going for another minute on each side only if you feel like it needs more crust.
After searing, remove back to the clean platter and allowed to rest again for 5 to 10 minutes. Then serve!
Violator361
6min in a X direction so 24 min total give you good sear marks and a rare to medium rare probably closer to a medium
toastedmallow
Sous vide it! Then sear on a hot as hell grill/skillet.
_Bon_Vivant_
Until it reaches your desired temp. Get a thermometer already. We’re already 1/4 way into the 21st century.
jkaufman5
2 zone cooking. Indirect until rare and then high heat direct at the end
Dustinlewis24
Anything I er an inch and I’m out. I’m all about the sear.
TrubledBootySnatcher
Throw it in the oven at 215 until the temp reaches 125 and then sear it on the stop top in a cast iron pan.
Fromage_Damage
30 minutes is how long it takes me usually. Heat it up slowly then sear it hot. Check temp every 5 minutes after 15m with a digital thermometer. Do 7m between flipping.
Shoot4Teams
2-hour sous vide at 135 and then a quick sear
n02486844
That’s a real thick ol boi to throw on direct heat right away. Maybe reverse sear at 200 for an hour and then finish on the grill for like a minute each side. Hope it’s beautiful in the end good luck.
26 Comments
I’m pretty inexperienced when it comes to grilling. I have grilled before but not a whole lot, but trying to learn. When I go by google results and different recipe sites, it always ends up over cooked even though I follow the directions properly.
I have it marinating now and set out to get room temperature first.
Is this correct?
2″ or thicker is when I start reverse searing. Whether it is slow grilled, smoked, or baked up to temp depends on my time and mood.
Sous vide
However you do it, make sure you let it rest a good amount of time. Thicker Beef= longer rest 🤙🏻
On the smoker
Get a leave-in thermometer. You don’t want to mess up something that pretty.
I dont think you should. I think you should get a better cut of steak. Ill trade you one of my thin sirloins for that. You deserve better sir. Ill take that thing off your hands.
I’m drooling. Looks so yummy.
I would bake it to temperature and then sear it on the grill. Or sear it and then bake it to temperature. 250 is on the oven. Hot as possible on the sear. Be sure to rest for at least 10 min.
You don’t cook based on time. You cook to the desired temperature.
With this bad boy you will want to do indirect heat to cook it gently all the way through. Then either sear it after it is just about done, or in the beginning. I am a huge fan of the reverse sear method myself.
8 minutes per side on high
Many long times….. lol yeah I’m with everyone else. You need to bring it up to about 110°F before you even think about tossing it on the grill.
Id personally would sous vide this
This cut is perfect for making milk steak
Like others have mentioned, sear, insert a temp probe in the center, then cook around 300-325 and turn every 7-9 minutes, once the probe reaches 125-130 pull it off and let it rest for 10 minutes. This is not something that cooks based on a set time.
Reverse sear. Use a leave-in probe thermometer.
Take out steak 1 hour before grilling, salt and pepper both sides.
Set up grill for two-zone cooking. One side on, one side completely off. The side that’s on, Set to med heat and let warm for ten minutes.
Put steak on the side of the grill that is OFF. Turn the side that’s On down to low heat. Cover grill.
Set alarm on probe thermometer for 120 degrees F.
Once steak hits 120F, remove from grill onto **clean platter** and rest for ten to 15 minutes. In the meantime, crank up the whole grill to high heat.
After initial rest period, put steak onto the now ripping hot grill and sear for 1-2 minutes per side. As grills vary, initially I recommend turning after 1 minute each, and then going for another minute on each side only if you feel like it needs more crust.
After searing, remove back to the clean platter and allowed to rest again for 5 to 10 minutes. Then serve!
6min in a X direction so 24 min total give you good sear marks and a rare to medium rare probably closer to a medium
Sous vide it! Then sear on a hot as hell grill/skillet.
Until it reaches your desired temp. Get a thermometer already. We’re already 1/4 way into the 21st century.
2 zone cooking. Indirect until rare and then high heat direct at the end
Anything I er an inch and I’m out. I’m all about the sear.
Throw it in the oven at 215 until the temp reaches 125 and then sear it on the stop top in a cast iron pan.
30 minutes is how long it takes me usually.
Heat it up slowly then sear it hot. Check temp every 5 minutes after 15m with a digital thermometer.
Do 7m between flipping.
2-hour sous vide at 135 and then a quick sear
That’s a real thick ol boi to throw on direct heat right away. Maybe reverse sear at 200 for an hour and then finish on the grill for like a minute each side. Hope it’s beautiful in the end good luck.
Cook it till she’s medium rare