Tried another porterhouse on the grill and what a debacle. I just cannot get this right.

Started in on one side for about a minute and had just started to sear the fatty edge, then about 30 seconds after this pic...

...the propane ran out. Lolme.

Ran inside and fired up the cast iron... only to realize that I had only crappy veg oil.

While the steak was resting the wife stole the pan I was using and decided to cook some chicken. So that thing got a nice 40 minute rest and was almost cold when I threw it back on.

Was surprised to find that a few bits actually came out how I wanted


But overall the steak was cooked unevenly and was pretty greybandyish.

Also lol at my crappy knife "skills". Not pretty.

I was annoyed and decided I wanted tacos anyway so I fried some tortillas and loaded them up.

The end.



If anyone has tips on how to properly and evenly cook a porterhouse I'm all ears. So far I haven't been able to get the filet and strip sides to both come out any better than 6/10.

Who cooks chicken in a pan

Most people?

Looks decent cs3. I can’t get anything to turn out right without some serious shenanigans on a gas grill. I think a very hot charcoal fire would probably be the best way to get it even.

grando,
Lol


Hoagie,
Ya, I would def prefer to be using a charcoal grill + chimney.
Unfortunately I'd be risking a $500 fine from the HOA.

Petite filets from Trader Joe's. Team pan in ghee & mincesd garlic. Brussel sprouts, onions, & mushrooms in the ghee in between the rest & sear. This may be too medium for the thread but I'm in heaven right now.

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Looks good to me.

Very slightly more well done than I prefer for such a low fat cut like filet (as cooked is perfect for ribeye btw) but would nevertheless smash with joy.

Foatie has arrived, that Brussels spout mix looks great. Steak slightly to well done, but still great.

I went to SW Steakhouse at Wynn and made a video about it

Looks delicious. Nice bill at the end.

Friends of steak,











Was a little lazy with the sear. Did all three pieces at once instead of searing in two batches, and didn't bother with the edges. But all in all pretty good.

Eco not sure why you didn’t get any love for those strips, they look some great cuts of meat. I think the interior looks great but would prefer more sear.

Going to cook one of my smaller prime rib roasts a few posts up for some guests this weekend. If it comes in half as good as yours, I’ll be happy.

Nit,

I’m not giving Econ any props if he’s not gonna bother to sear the edges!

Also, eco is an odd choice of abbreviations for his username.

Dan and Eld,

I will try to do better next time.

A+

So did you grill that? Never tried grilling prime rib but seems reasonable for the crust

That’s like Sparks-steak level of a riposte.

Gogogogogo. Low and slow, then rip it at the end.

If you’re looking at mine, it was smoked then finished in the oven.

Phil,

A+ for "Dan"

That’s essentially my planned fall this last time and liked the results.

https://m.youtube.com/watch?v=JRV4P_w0dug

https://www.instagram.com/p/BlVbmlqB...d=x2hek193j9vd

It's been a while, but I cooked some steaks sous-vide the other night:







Shout out to El D's sweet potatoes - they've become a staple for me now.

We like Roy! We like Roy!