T-bone vs Porterhouse. What is the difference between them? T-bone may have been a great Seinfeld nickname, but after watching this video you'll probably want to be called "Porterhouse" instead.
Plus, here's our step-by-step guide on how to reverse sear a porterhouse using our Slow 'N Sear® Kettle grill!
Choose a thick porterhouse steak, preferably 2’’ thick.
The night before you are planning to cook the steak, use 1/2 teaspoon of Kosher salt per pound of steak, and evenly coat both sides of the steak. If you're using table salt, then only use 1/4 teaspoon per pound of steak. Place steak on wire rack and put into your refrigerator uncovered overnight.
The next day, remove the steak to allow it to come up to room temperature.
Light 1/4 charcoal chimney (approximately 20 to 25 charcoal briquettes) Pour the lit charcoal into one corner of the Slow 'N Sear® basket and put the lid on. Allow the grill to come up to 225°F to 250°F. Once you have your grill dialed in to the correct temperature by using the lower and upper vents, place the porterhouse steak on the indirect side of the grill, away from the charcoal.
Put a meat thermometer into the steak in the center. Place lid on the grill. Once the internal temperature hits 80°F in the center, then flip the steak over to promote even cooking.
Once the steak reaches 100°F, fill a charcoal chimney completely up with charcoal briquettes and light. Once the internal temperature of the steak reaches 115°F, remove the steak and the grill grate. Pour the lit chimney of briquettes into the Slow 'N Sear® basket in an even layer.
Brush on a thin layer of olive oil on both sides of the steak, and season with cracked black pepper. No need to salt since the steak went through an overnight salt brine. Now it is time to sear the steak over the hot basket of charcoal briquettes. Place the cooled off grate onto the grill and then place the steak over direct heat directly over the hot charcoal. Sear for 1 minute and flip, and go another minute. Repeat this again if needed. Be sure to monitor the internal temperature of the steak with an instant read thermometer to ensure you don’t over shoot your target by searing too long. Remove steak and allow to rest. Optionally you can loosely tent with aluminum foil while it’s resting. After a 5 minute rest you can now enjoy your steak!
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