Posted a couple times and got roasted let’s see how you folks think I did this time.
Porterhouse, was going for rare.
Towel dry, fridge for 4 hours. Counter for 2 hours.
Heavily salted, oven at 225 until internal temp of 80. Patted dry again before the sear.
Green Egg, FOGO charcoal and lodge pan. Heated vents wide open for about an hour, sat over 500 for around 20 minutes.
Light coating of avocado oil on the pan for a minute before searing 4 minutes per side and 60 seconds on the fat cap and the other side.
Took it inside, basted butter/garlic/rosemary/Barberians seasoning (Toronto steak house) in a fresh pan on low heat.
Rested 15 mins, paired with a nice Canadian red.
by fletchdeezle
22 Comments
I didn’t see your other posts but I’d say whatever you’re doing now is working. Looks delicious. 9/10.
Nice!
Definitely Jekyll and Hyde
Looks fantastic.
Am I too late?
Looks perfect
Beautiful steak! Beautiful!
Looks good, sounds complicated.
Chef’s kiss!
Nailed it.
Nice wine.
Seems nearly raw on that smaller half and basically no crust? How are people saying this is 9/10 or perfect? I would give this like an overall like 6/10
I wanna gnaw on that bone….
A work of art!
What does the silver surfer jizz do to the meat?
Seems fine. Hope it was good
I am sorry, I can’t give a true rating until I try a sample.
Looks good.
9/10 the shift in pinkness from center to edge is what knocks it off for me. Still amazing
Smash!!!
crustyo
Damn bro that’s a work of art 🔥🔥