Word of advice - get a THICK steak. 2" is not out of line. Nothing less than 1 1/2". And if it's not clear, never use the lid. You need the coals screaming hot, and they need all the air they can get. Bowl vents wide open. Lay down a good base of lump - never briquettes. Double up the charcoal grate like
@Travis did to prevent fall-through. I used two full chimneys for my latest adventure (on a Performer) and it was just right for four big steaks. Let the lump get fully lit, you won't need it for long anyway. No time to skimp on coal when the steaks cost you $20 each. I let the steaks air dry on a cooling rack in the fridge for a couple hours, and use plenty of kosher salt. Take them out 20 mins ahead of show time. Be sure to gather your guests around, it's fun to watch! Fan the ash a little and lay those baby's down. Four minutes a side, maybe a couple flips at the most. Probe for temp. A lump or two might stick, but they shake off easy on the flip, or pick 'em off with tongs. When they get good, cover them loosely with a piece of foil for 5 mins. (Just lay a piece on top, don't wrap) Nothing left to do but eat. Bonus points if you use your hands.
C'mon guys, join the club - earn the badge!
Topic: Caveman porterhouse (Read 2226 times)
