Porterhouse Steaks

[oompappy]

There have been a couple of posts about steak recently so i figured I'd post my simple no-nonsense approach to steak.
I season with only salt & pepper.
Sear directly over hot coals the entire cook time (lid closed).
Flip only once and give steak a splash of beer after the flip.
On Porterhouse I position the tenderloin part away from the hottest
coals which gives me a perfect medium strip and a medium rare filet.
Here's some pics.....

The Ingredients
Grillin'
The Salad
Help Yourself
My Plate

 

[The Missing Link]

very nice ! I was going to say the sameting as susan z but she beat me to it.

Thanks for shareing,
Missing Link.

 

[oompappy]

I said Simple & No-Nonsense!!!

 

[LarryWolfe]

Nice! But you don't rotate your steaks to get that handsome crosshatch of grill marks that are the mark of a master griller (according to Raichlen). [-X

Seriously, looks great tho!

Susan, Susan, Susan......................cross hatched steaks do not taste any bettet than a typically seared steak does, just looks a little prettier. Same goes true for an unbrined pre-frozen turkey vs. a fresh brined turkey. Uh Oh, did I say that??? :taunt:

BTW, Pappy beautiful food and pic's as usual!!!!! Thanks for sharing!!

 

[Finney]

Hey Oompapy...
Your bacon turned orange.
:lmao: :lmao: :lmao:

 

[Greg Rempe]

moving to grilling section

 

[john pen]

my home made grill utilizes a x pattern for the grill...no turning to get the scoring !!!