Hoping for success with that Porterhouse Steak I've been waiting to grill on my new Q1200, so I seared it for 1 minute on each side at 450, producing nice grill marks, then probed it, which indicated under 100 degrees.
I was shooting for 125 degrees, recommended by most of you for a medium-rare doneness.
So I gave it 2 more minutes on each side, then probed it...it read 145-150 degrees, which was way beyond the 125 I wanted!
The NY Strip side showed no pinkness at all, and was tough to cut and chew, so that portion was ruined. The Filet side
showed a little pink, was easier to cut and chew, and was good!
It looks like I'll have to be careful not to overshoot 125 degrees next time, huh?
Damn, I wanted to eat that whole Porterhouse which I've been saving for 2 weeks! At least I enjoyed the Grillin' Beans!
HiDesertHal