Reverse seared 2" thick Porterhouse Steak

2" thick reverse seared porterhouse steak cooked over mesquite pellets to 110 degrees on the Camp Chef Woodwind.  Rested for 15 minutes, brushed with melted ghee and seared on a scorching hot flat top.



Comments

  1. Reverse seared? What is that?

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  2. It's the best way to cook a thick (2" or better) steak. Season the steak and cook at 225 until its internal temperature hits 110 degrees for medium rare (adjust accordingly if you prefer a different final temp). Remove the steak from heat and rest for 15 minutes while you prep your searing method. For this cook, I brushed the steak with melted ghee, which has a high smoke point, and seared on a scorching hot flat top. The end result is a perfect medium rare edge to edge of the steak with a great sear, none of the grey layer that occurs between the outer and inner parts of the meat if you sear in the beginning.

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  3. Impressive work, I bet the rancher never imagined someone taking care of the meat with the samev spirit he raised the steer. I’ve never had steak prepared this way. This steak screams melt in you mouth deliciousness.

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  4. Looks like the perfect color. Am salivating.

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  5. Oh man, that looks ridiculously good! Did you pair it with a delicious beer?

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  6. Annnnnd why didn't we get an invite that day?!

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