Grilling some big 'ol Porterhouses tonight

[spidey07]

Originally posted by: lozina

Originally posted by: TastesLikeChicken
Make sure the steaks are properly trimmed of fat. Often the butcher will leave a bit too much fat around the perimeter of a Porterhouse cut and that fat beginning to render will cause the flare-ups. Try timming them so just the thinnest sliver of fat still remains, as well as removing any fat that might be in the bone notch, and it will help a lot. Raising the height of the grill grate can help some as well. If you can't adjust the grate height, use a little less charcoal instead.

And, as already mentioned, keep a spray bottle of water handy and use that water very sparingly. Too much will cause the steak to steam instead of grill.

Thanks for the advice, TLC. I rarely ever trim the fat off so that sure might do the trick. It is just hard to do it because the fat adds oh so good flavor

Nope, all it does is cause flare ups. Trip all the outer fat off when grilling.

It doesn't do anything for flavor as most all of it melts away, flaring up and burning your steak.

 

[waggy]

Originally posted by: Zenmervolt

Originally posted by: waggy
wich is why you have a very hot fire, direct heat with the top on. then move to indirect heat.

they come out nice and seared and med rare.

Two things:

So you're removing the top every 30 seconds or so to check the meat? I've never been able to time meat well. And you have to flip it at least once.

Medium Rare is over-cooked.

ZV

remove it every 30 seconds!? of course not! thats a waste of heat.

you have the fire going good and hot. put on the steak.

2 min latter move to indirect for 3 (that way it sears and you get neat grill marks)

flip an dput over grills
2 mins move (oh and rotate) for another 2 min.

comes out rare to med-rare! yumm

 

[waggy]

Originally posted by: spidey07

Originally posted by: lozina

Originally posted by: TastesLikeChicken
Make sure the steaks are properly trimmed of fat. Often the butcher will leave a bit too much fat around the perimeter of a Porterhouse cut and that fat beginning to render will cause the flare-ups. Try timming them so just the thinnest sliver of fat still remains, as well as removing any fat that might be in the bone notch, and it will help a lot. Raising the height of the grill grate can help some as well. If you can't adjust the grate height, use a little less charcoal instead.

And, as already mentioned, keep a spray bottle of water handy and use that water very sparingly. Too much will cause the steak to steam instead of grill.

Thanks for the advice, TLC. I rarely ever trim the fat off so that sure might do the trick. It is just hard to do it because the fat adds oh so good flavor

Nope, all it does is cause flare ups. Trip all the outer fat off when grilling.

It doesn't do anything for flavor as most all of it melts away, flaring up and burning your steak.

I like a little fat on the outside and yes i do eat it.

but you are right you need to trim off the huge chunks. but the place i get my steaks do a darn good job of trimming.

 

[TastesLikeChicken]

Originally posted by: lozina

Originally posted by: TastesLikeChicken
Make sure the steaks are properly trimmed of fat. Often the butcher will leave a bit too much fat around the perimeter of a Porterhouse cut and that fat beginning to render will cause the flare-ups. Try timming them so just the thinnest sliver of fat still remains, as well as removing any fat that might be in the bone notch, and it will help a lot. Raising the height of the grill grate can help some as well. If you can't adjust the grate height, use a little less charcoal instead.

And, as already mentioned, keep a spray bottle of water handy and use that water very sparingly. Too much will cause the steak to steam instead of grill.

Thanks for the advice, TLC. I rarely ever trim the fat off so that sure might do the trick. It is just hard to do it because the fat adds oh so good flavor

Thanks for this thread. It reminded me to move the Porterhouse from the freezer to the fridge to begin thawing for Friday night. :thumbsup:

Trimming the fat won't completely eliminate the flare-ups but it should keep them more manageable. Enjoy the steaks. imo, the Porterhouse is the best cut of steak you can have. A strip and a filet all in one. Yum!

btw, I cook with a gas grill now (I know, I know) but used to use a charcoal grill. One of the tricks I used with the charcoal grill is to cover only one-half of the grill bottom with two layers of coals. Cook those steaks on each side directly over the coals for a minute or two to sear and then move them to the other side of the grill, cover, and cook for three or four minutes for each side. You won't have to worry about flare-ups and you'll get a more even internal cooking as well.

 

[Cerpin Taxt]

If you don't want flare-ups, cook the steaks on a cast iron skillet.

 

[LS20]

Originally posted by: Zenmervolt


Two things:

So you're removing the top every 30 seconds or so to check the meat? I've never been able to time meat well. And you have to flip it at least once.

Medium Rare is over-cooked.

ZV

noooooooooooooooooooooo! try to absolutely minimize taking the cover off when cooking anything... you waste lots of heat. for 1" steak about 4 minute per side gets medium-rare for me.

also you can lift the cover a leeetle bit, and poke at the meat to test for sponginess/hardness to determine how done it is



also, interstitial fat = flavor... huge chunks of fat rimming the steak = not flavor!!!

 

[JulesMaximus]

Originally posted by: broon
You shouldn't be putting the steak on until the flames have died out. Steak juices won't cause flare ups unless you are marinading them. If you are marinading a nice cut, you deserve to have flare ups...and not just on the grill.

I like to rub a little roasted garlic on my steaks and season with fresh ground salt and pepper. I am also a fan of cooking steaks in a very hot cast iron skillet with a little butter. I cook them on a grill with the cover down to keep the heat in.

 

[waggy]

Originally posted by: JulesMaximus

Originally posted by: broon
You shouldn't be putting the steak on until the flames have died out. Steak juices won't cause flare ups unless you are marinading them. If you are marinading a nice cut, you deserve to have flare ups...and not just on the grill.

I like to rub a little roasted garlic on my steaks and season with fresh ground salt and pepper. I am also a fan of cooking steaks in a very hot cast iron skillet with a little butter. I cook them on a grill with the cover down to keep the heat in.

yeap i do that in the winter if i don't want to stand outside in the snow.

 

[JulesMaximus]

Originally posted by: waggy

Originally posted by: JulesMaximus

Originally posted by: broon
You shouldn't be putting the steak on until the flames have died out. Steak juices won't cause flare ups unless you are marinading them. If you are marinading a nice cut, you deserve to have flare ups...and not just on the grill.

I like to rub a little roasted garlic on my steaks and season with fresh ground salt and pepper. I am also a fan of cooking steaks in a very hot cast iron skillet with a little butter. I cook them on a grill with the cover down to keep the heat in.

yeap i do that in the winter if i don't want to stand outside in the snow.

I have a gas grill so cooking over an open flame doesn't really add anything over cooking in a cast iron skillet.

I'm toying with the idea of buying a smoker for ribs though. I love slow cooking ribs and the idea of a smoker appeals to me.

 

[waggy]

Originally posted by: JulesMaximus

Originally posted by: waggy

Originally posted by: JulesMaximus

Originally posted by: broon
You shouldn't be putting the steak on until the flames have died out. Steak juices won't cause flare ups unless you are marinading them. If you are marinading a nice cut, you deserve to have flare ups...and not just on the grill.

I like to rub a little roasted garlic on my steaks and season with fresh ground salt and pepper. I am also a fan of cooking steaks in a very hot cast iron skillet with a little butter. I cook them on a grill with the cover down to keep the heat in.

yeap i do that in the winter if i don't want to stand outside in the snow.

I have a gas grill so cooking over an open flame doesn't really add anything over cooking in a cast iron skillet.

I'm toying with the idea of buying a smoker for ribs though. I love slow cooking ribs and the idea of a smoker appeals to me.

ohh i been thinking of getting a smoker myself. but my garage is getting full heh.

my wife say si have to wait until i get my deck built LOL.

 

[TastesLikeChicken]

Originally posted by: JulesMaximus

Originally posted by: waggy

Originally posted by: JulesMaximus

Originally posted by: broon
You shouldn't be putting the steak on until the flames have died out. Steak juices won't cause flare ups unless you are marinading them. If you are marinading a nice cut, you deserve to have flare ups...and not just on the grill.

I like to rub a little roasted garlic on my steaks and season with fresh ground salt and pepper. I am also a fan of cooking steaks in a very hot cast iron skillet with a little butter. I cook them on a grill with the cover down to keep the heat in.

yeap i do that in the winter if i don't want to stand outside in the snow.

I have a gas grill so cooking over an open flame doesn't really add anything over cooking in a cast iron skillet.

I'm toying with the idea of buying a smoker for ribs though. I love slow cooking ribs and the idea of a smoker appeals to me.

You don't really need a seperate smoker. You can use a gas grill to get the same effect. Use only one burner on the far side of the grill, turned to low. Soak the wood chips of your choice in water for half and hour to an hour, then wrap portions of them in aluminum foil and poke some holes in the foil. Place one of those portions of wood chips directly on the flames (or slightly above) and put the meat on the opposite side of the grill. Voila, instant smoker. Replace the chips with a new portion as they begin to run out. Works great.

 

[JulesMaximus]

Originally posted by: TastesLikeChicken

Originally posted by: JulesMaximus

Originally posted by: waggy

Originally posted by: JulesMaximus

Originally posted by: broon
You shouldn't be putting the steak on until the flames have died out. Steak juices won't cause flare ups unless you are marinading them. If you are marinading a nice cut, you deserve to have flare ups...and not just on the grill.

I like to rub a little roasted garlic on my steaks and season with fresh ground salt and pepper. I am also a fan of cooking steaks in a very hot cast iron skillet with a little butter. I cook them on a grill with the cover down to keep the heat in.

yeap i do that in the winter if i don't want to stand outside in the snow.

I have a gas grill so cooking over an open flame doesn't really add anything over cooking in a cast iron skillet.

I'm toying with the idea of buying a smoker for ribs though. I love slow cooking ribs and the idea of a smoker appeals to me.

You don't really need a seperate smoker. You can use a gas grill to get the same effect. Use only one burner on the far side of the grill, turned to low. Soak the wood chips of your choice in water for half and hour to an hour, then wrap portions of them in aluminum foil and poke some holes in the foil. Place one of those portions of wood chips directly on the flames (or slightly above) and put the meat on the opposite side of the grill. Voila, instant smoker. Replace the chips with a new portion as they begin to run out. Works great.

I've tried that on my grill with mixed results. Maybe I'll give it a few more attempts before giving up on that and buying a smoker though. I always end up burning the wood chips before the meat is done.

 

[TastesLikeChicken]

Originally posted by: JulesMaximus

Originally posted by: TastesLikeChicken

Originally posted by: JulesMaximus

Originally posted by: waggy

Originally posted by: JulesMaximus

Originally posted by: broon
You shouldn't be putting the steak on until the flames have died out. Steak juices won't cause flare ups unless you are marinading them. If you are marinading a nice cut, you deserve to have flare ups...and not just on the grill.

I like to rub a little roasted garlic on my steaks and season with fresh ground salt and pepper. I am also a fan of cooking steaks in a very hot cast iron skillet with a little butter. I cook them on a grill with the cover down to keep the heat in.

yeap i do that in the winter if i don't want to stand outside in the snow.

I have a gas grill so cooking over an open flame doesn't really add anything over cooking in a cast iron skillet.

I'm toying with the idea of buying a smoker for ribs though. I love slow cooking ribs and the idea of a smoker appeals to me.

You don't really need a seperate smoker. You can use a gas grill to get the same effect. Use only one burner on the far side of the grill, turned to low. Soak the wood chips of your choice in water for half and hour to an hour, then wrap portions of them in aluminum foil and poke some holes in the foil. Place one of those portions of wood chips directly on the flames (or slightly above) and put the meat on the opposite side of the grill. Voila, instant smoker. Replace the chips with a new portion as they begin to run out. Works great.

I've tried that on my grill with mixed results. Maybe I'll give it a few more attempts before giving up on that and buying a smoker though. I always end up burning the wood chips before the meat is done.

Soaking the chips well first should help prevent that from happening so fast. btw, if you don't like the idea of using Aluminum foil, places like Home Depot have smoker box accessories you can buy that will fit just about any gas grill. When the chips begin to run out you just flip open the lid on the box and add some more.

 

[TecHNooB]

Dont forget to take pics!!