MrPorterhouse
newbie
Reged: 10/11/05
Posts: 3
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C'mon Folks. Share your favorite Grillin' secret.
Me? I'm pretty simple most of the time. A nice thick cut Porterhouse, maybe 28oz. Rub in generous amounts of salt, pepper, and garlic powder. Sprinkle a little Worchester Sauce to help soak in the dry powders. Let that sit while you Flame up the grill. Once the grill is HOT, throw on the Porterhouse, flipping evenly to get cross-grill marks burnt in. I prefer mine quite RARE with a nice char to the fat. And that's all there is to it. Add a Baked Potato with butter and Sour Cream, and a side salad and you've got yourself a MrPorterhouse Special.
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Paul Carleton
Owner
Reged: 10/04/05
Posts: 8
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Yum!
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ElTwo
newbie
Reged: 10/14/05
Posts: 2
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Why, Mr. Porterhouse, I'm shocked! Actually I like it the same way, but without the worcestershire. I prefer to use very little olive oil, and rub in the salt, pepper and garlic. But you're right, it's gotta moo, otherwise if you cook it "medium" or heaven forbid "well done" you might as well eat chopped meat.
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yaddayaddayadda
newbie
Reged: 10/14/05
Posts: 4
Loc: Rock Hill, SC
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Let me ask you guys a question - regarding searing/crossgrill marks, etc.
I have a weber grill - and I get mine smooooking hot (thermometer pegged past 500 degrees).
I usually grill ribeyes, and if I did more than 3-4 mins a side, I'd have shoeleather....how do you keep it on the grill long enough to get the marks, and hot enough to make them - but don't nuke your steaks?
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Unregistered
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Thick cuts, my friend. At least 1 inch or 1 1/2" thick will do ya proper.
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Unregistered
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Quote:
Thick cuts, my friend. At least 1 inch or 1 1/2" thick will do ya proper.
And start with the meat partially frozen.
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hifigramps
newbie
Reged: 10/14/05
Posts: 7
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Quote:
Why, Mr. Porterhouse, I'm shocked! Actually I like it the same way, but without the worcestershire. I prefer to use very little olive oil, and rub in the salt, pepper and garlic. But you're right, it's gotta moo, otherwise if you cook it "medium" or heaven forbid "well done" you might as well eat chopped meat.
I do it ElTwo's way. But, I'm a New York guy. I can't eat a whole Porterhouse or T-Bone.
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Unregistered
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I see steakboy is trying to take ove this forum also.
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hifigramps
newbie
Reged: 10/14/05
Posts: 7
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Quote:
I see steakboy is trying to take ove this forum also.
He is "Steakboy" on the other forum. I think he should be reffered to as "Gristleman", on this site.
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bill74
newbie
Reged: 10/14/05
Posts: 4
Loc: So Cal
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Quote:
C'mon Folks. Share your favorite Grillin' secret.
Me? I'm pretty simple most of the time. A nice thick cut Porterhouse, maybe 28oz. Rub in generous amounts of salt, pepper, and garlic powder. Sprinkle a little Worchester Sauce to help soak in the dry powders. Let that sit while you Flame up the grill. Once the grill is HOT, throw on the Porterhouse, flipping evenly to get cross-grill marks burnt in. I prefer mine quite RARE with a nice char to the fat. And that's all there is to it. Add a Baked Potato with butter and Sour Cream, and a side salad and you've got yourself a MrPorterhouse Special.
This is my recipe for perfection as well. I use it on all of my steaks wether it be a ribeye or t-bone. The worchester is a must in my book!
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Man am I hungry!
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