Big ass porterhouses

[austin87]

I haven't been that active on the site lately. I've been looking for a new job, exercising, and trying to lose some weight (down 15 lbs so far).

I've been cooking a little but it's been primarily for fuel and not the most interesting of cooks.

This past weekend my girlfriend's parents were in town so my folks came over and we had a nice dinner. I picked up two 21 day dry aged, prime porterhouse steaks from a local specialty shop. 2" thick each. I followed the Serious Eats guide pretty closely, but didn't prop them up, I just laid them flat on the grill with the NY strip side closer to the fire. http://www.seriouseats.com/2014/06/the-food-lab-slow-smoked-40-ounce-dry-aged-porterhouse-steak.html

I used pecan wood for smoke as I didn't want to overdo it with hickory or mesquite. I did a pretty piss poor job of documenting but it was perfect. Edge to edge pink and awesome crust.



The two steaks fed 6 of us with a little leftover. Unfortunately that is the only shot I got between socializing and drinking a ton of wine.

[jcnaz]

Those look perfect!

[Big Dawg]

That's the money shot ! !





BD

[WNC]

Awesome!
Glad to see you back and posting @austin87 !

[Jack Fate]

Lot of money there ,look beautiful.love to cook THICK steaks

[Winz]

You had me at "Big ass porterhouses"


Nice looking steaks there and thanks for the link.


Winz

[MikeRocksTheRed]

I did a pretty piss poor job of documenting but it was perfect. Edge to edge pink and awesome crust.

I think you did a great job documenting it.  It looks like one of those now you see it now you don't steaks that have never been fully documented.  At least you got a quick pic a the now you see it phase!