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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Unregistered
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Ok, I tried it this way - I usually do about the same - minus the worchestershire....I tried it this time on 2 filets. Fantastic - Got a cast iron skillet smokin hot on the grill for about 30 mins. Then 3 minutes a side.
For ribeyes and prime rib - I use this - actually the company has great selection and spices.
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philwojo
newbie
Reged: 11/01/05
Posts: 10
Loc: West burbs of Chicago!!
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yaddayaddayadda,
There is also the theory of the 2 or 3 zone fire in the grill. Rake the coals to a big mound on one side of the grill, and spread them so they thin out to almost nothing just past the middle of the grill, leaving 1/3 of the grill with no coals at all.
Now you have a really hot area for searing and getting those grill marks, and a less hot zone for finishing off the steak a little slower so you don't char the outside and not have it cooked to your liking in the middle. It also is useful if you get a flare up, you now have an are to pull the steak to with no coals to keep it from burning.
Also, keep your grates clean, and oil them before you through the steaks on it will help give better marks.
phil
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MMMMMM Chocolate!!
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yaddayaddayadda
newbie
Reged: 10/14/05
Posts: 4
Loc: Rock Hill, SC
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Quote:
yaddayaddayadda,
There is also the theory of the 2 or 3 zone fire in the grill. Rake the coals to a big mound on one side of the grill, and spread them so they thin out to almost nothing just past the middle of the grill, leaving 1/3 of the grill with no coals at all.
Now you have a really hot area for searing and getting those grill marks, and a less hot zone for finishing off the steak a little slower so you don't char the outside and not have it cooked to your liking in the middle. It also is useful if you get a flare up, you now have an are to pull the steak to with no coals to keep it from burning.
Also, keep your grates clean, and oil them before you through the steaks on it will help give better marks.
phil
Well maybe I'm a blasphemer to you regulars, but I use a gas gril 
I've tried in vain to get into charcoal, but just can't make the leap.
I'll try your other suggestions, though. thks.
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kia303
newbie
Reged: 10/14/05
Posts: 13
Loc: Saratoga Springs, NY
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Yadda,
I use a JennAir gas grill as well, I have not cooked over charcoal in a long time. The JennAir stainless heats up really quick and gives me perfectly rare steaks every time.
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Wine and cooking is almost as much an obsession as HT for me!
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kia303
newbie
Reged: 10/14/05
Posts: 13
Loc: Saratoga Springs, NY
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Hey guys passing along a site for bbq rubs. It is small company that came highly recommended to me, the owner, Chris Cahill, responded to one of my emails this past Sunday afternoon from his house. I ordered the Dizzy Dust rub, the Tsunami Spin rub and the sampler pack on Sunday night and it was in my mailbox on Wed. afternoon. I will be giving them a try this weekend, here is the link
http://www.dizzypigbbq.com/rubs.html
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Wine and cooking is almost as much an obsession as HT for me!
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philwojo
newbie
Reged: 11/01/05
Posts: 10
Loc: West burbs of Chicago!!
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I personally use gas also, but you can do the same type of thing on it. Just don't turn all of the burners on. I have a 3 burner setup so when I want to have a "Safe" zone I leave one of them off, or on low. I still do the rest though, I make sure the grates are clean (brush them after they heat up), and then I oil them.
If you have 3 burners you can put one on each setting, low-med-hi and have your 3 zones.
phil
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MMMMMM Chocolate!!
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