Hi all... stopped in a local butcher shop for the first time in the 20 years I have lived in the area. Heard great things about the place, and wanted to talk with them about cuts of meat I would like to try and cook on the pit (example plate ribs / whole packers), but don't see too much in stores around me. After a real good conversation with the owner, my wife and I walked out with a great two inch Prime Porterhouse steak, weighing just about 1.75#. In all my cooking experience, this was the first cut of meat I actually bought straight from a butcher, and had him cut and trim it for me. Yea, a bit more money, but WOW. Based on the outcome of dinner tonight, he now has a new customer.
After bringing the steak to almost room temp and then rubbing with D.L. Jardine's Steak Seasoning (love this on steak and burgers), I put the steak on the pit set at 205 (ambient was a balmy 33 here in NJ). Cooked the steak at that temp for an hour then bumped the cooking temp up to 225. I pulled the steak off the pit when the meat probe temp read 118. I have reversed seared steaks putting them back on my pit with grill grates in the past. For this cook I wanted to try searing with a cast iron skillet on the side burner of my gasser (you will see a picture later showing the steak in the skillet on a stove, this is because I did not get a picture actually on the side burner...ugh, it actually did sear outside on the burner.). The skillet was very hot when I put about a table spoon of avocado oil in the skillet spread around and added the steak with two table spoon slabs of butter on top of the steak. Seared the first side for 90 seconds, then flipped and seared for additional 90 seconds while basting the meat with the butter.
Steak came out great, juicy, flavorful, very nice hint of smoke. Sliced and put back on the bone for presentation. Might have sliced a bit early as did have a little bit of juice run. Served with grilled asparagus, grilled portabella mushrooms with balsamic glaze (commercially bought), roasted garlic and baguette. One of the best, if not best steak from the pit yet. My wife was loving it. Good thing our son is still away at school and our daughter does not like red meat.....more for us. Some pics below.
Prime Porterhouse
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Porterhouse rubbed
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On the pit
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In the skillet --- after being pulled from the outside side burner -- did not get pic while outside
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Sliced and back on the bone -- nice med rare temp from a slice
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Plated
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Topic: Reversed sear Prime Porterhouse (Read 654 times)