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Posted: 9/13/2014 11:33:53 PM EDT
[#1]
Put it on a plate, sprinkle with sea salt and crushed black pepper. Let sit for an hour. Use lump charcoal to start a fire in your grill. When the temp reaches around 500 degrees, pick up the plate with the steak and walk by the grill on your way to the table. That is as much as you should cook good meat.
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Posted: 9/13/2014 11:58:20 PM EDT
[#2]
Salt the steak 4-5 hours in advance.
Light your coals and get 'em up to forge-welding temps. Shove them off to the side, so about half of your grill grate will have no coals underneath it. Grill the steak right on the coals. Flip it every 30 seconds until it has a nice brown crust on both "faces." Do the same for the sides and then pull the steak off onto a plate. Put the grate on the grill and let it get hot. Put your steak on the grate, onto the cool side, cap it, and check internal temp every few minutes. Pull it when it's about 125 degrees. Eat. |
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Posted: 9/14/2014 2:29:02 AM EDT
[#3]
YouTube.
Good Eats. Season 14, Episode 1. Porterhouse Rules. AB uses a charcoal chimney to broil. You're welcome. |
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Posted: 9/14/2014 3:51:37 AM EDT
[#4]
A steak that thick, reverse sear. All other methods are wrong.
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Posted: 9/16/2014 9:36:40 AM EDT
[#5]
Quote HistoryQuoted:
A steak that thick, reverse sear. All other methods are wrong. HUGE +1 to that... Reverse sear method is the ONLY way to properly cook a steak of that thickness... any other way has some variation of compromise (crust, doneness etc)... |
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Posted: 9/16/2014 3:08:45 PM EDT
[#6]
Quote HistoryQuoted: HUGE +1 to that... Reverse sear method is the ONLY way to properly cook a steak of that thickness... any other way has some variation of compromise (crust, doneness etc)... Quote HistoryQuoted: Quoted: A steak that thick, reverse sear. All other methods are wrong. HUGE +1 to that... Reverse sear method is the ONLY way to properly cook a steak of that thickness... any other way has some variation of compromise (crust, doneness etc)... I concur. |
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Posted: 9/17/2014 9:03:13 AM EDT
[#7]
Quote HistoryQuoted: I concur. Quote HistoryQuoted: Quoted: Quoted: A steak that thick, reverse sear. All other methods are wrong. HUGE +1 to that... Reverse sear method is the ONLY way to properly cook a steak of that thickness... any other way has some variation of compromise (crust, doneness etc)... I concur. Absolutely.
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