Best way to cook a 3.5 in Porterhouse

Epicurean Exploits - Food and Recipes
1

Picked up a cow to serve for the Nebraska/Texas game!! Just haven’t cooked that thick a cut…

I have seen it up-righted on the bone before ? Finish in oven? Spices?

Paul

2

I cooked 8 2.5in Flannery porterhouse steaks on the Weber last night. Just did them over charcoal and mesquite. Once they were seared I slapped the lid on and let them slow roast to temp.

Pics as soon as I find my camera. (rehearsal dinner and all blush )

3

I’ve done a PH roast in a 225˚ oven until it hit about 115˚ and then used a smoking hot cast iron skillet to color it up.
Great rare meat almost all the way thru, very little grey.

4

I use the same method, but use the cast iron first so I don’t over cook and get a really nice sear going.

5

Thanks for the in-put!!

I/m opting for sous vide… in a fresh Tuscan herb seasoning!!

Paul

6

I did this in the spring with a Flannery 3.5 inch thick Porterhouse. We had a bunch of butter in the bag and I SVed it at 120 and then hit a screaming mesquite fire to get some color after resting the critter for about 10 minutes. Pretty tasty.

My method of choice is to build a two zone fire in the Weber and sear for about six minutes per side and then go to the cool zone and rotate every five minutes or so 90 degrees until done.

7

Thanks B…


Got a batch of Skeeter Coals… I’m going to put in a webber chimney!! To finish!!

Paul

8

Having been there for the SV action…I (as Bill does) prefer the two zone method.

Tasty, tasty, tasty cow :slight_smile:

9

Bill
…u member time? For the roast

Sent from my Droid using Tapatalk

10

Thanks Micheal …next time

Sent from my Droid using Tapatalk

11

I wouldn’t sous vide it… I would have a two zone fire like tex. One side screaming ot, the other side over warm from the indirect heat. I would give it a light touch of olive oil, then freshly ground pepper and generous kosher salt. I would cook it on all 5 sides. Flat for a couple mins, rotate 45 degrees to get your grill marks. Then repeat on other flat side. Then stand it up on the fat cap side, and cook for a couple mins (watch for flames) to give the fat some caramel crust, then repeat on the tenderloin side, just for color. Stand it up on the T bone over direct heat with the lid on/covered for a few minutes. (at this point you will have had about 15 mins or so of cooking), move it to indirect heat still standing on the T, covered, until desired temp reached: Should be done in 20 to 26 mins depending on your temp preference.

105 - 110 on the bone for Very Rare
110 - 115 for rare
115- 120 for mid-rare minus
120- 125 Medium Rare
125 or over, I suggest you use a cheaper cut of meat :slight_smile:

Let it rest for at least half as long as you cooked it before cutting it off the bone

12

Thanks Scott . I’ll. Work on that one next time…

13

Having been there for the SV action…I (as Bill does) prefer the two zone method.

+1

14

Do what Scott says, I wouldn’t put the pepper on before the sear as it will burn and taste crappy IMO. It is more of a roast than a steak so you need to treat it that way by cooking on all sides.

GH

15

Pics from searing and then on the bone roasting:

16

Nice… Tex

17

oven + pan roasting large PH steak

18

I realize I am a bit late to the party on this thread (been one of those weeks) but next time you are cooking a steak this thick you could try the following which I have had really good success with. I would put the steaks in a zip lock bag with just a little olive oil and some crushed garlic and a pinch o salt an pepper and let them rest until they are room temp. Then I would sear them on the hottest part of your grill on both sides for somewhere in the 2.5-5 minute range a side then move them over to your lower temp area. The olive oil really helps with the sear and keeps leaner steaks (i.e. grass fed beef really juicy). I cooked a couple of super thick grassfed Ribeyes and they turned out beautifully. Hope this helps.

19

Please step away from the beef!


[cheers.gif] [snort.gif]

20

I personally haven’t tried the slow up to rare, then sear and serve, but you cannot beat what Mel has done there. That’s ridiculously perfect. Is there any downside to doing it that way?!