This Porterhouse is the Most Amazing Steak I've Ever Grilled!
Вставка
- Опубліковано 28 кві 2024
- This MASSIVE Dry-Aged Porterhouse really is an Amazing Steak! Wait until you see how I cook it!
🥩48 oz Dry-Aged Florentine Porterhouse from Meat N’ Bone: emv4.me/florentinesteak
💰 Use discount code EMV10 to get 10% off any order!
↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓
Welcome to the Amazing Steaks video series from Eat More Vegans! In this series I share my tips, techniques and secrets to making unique and interesting steaks. From monster Cowboy and Tomahawk Steaks to Chateaubriand and Prime Rib - and even videos where I cook Dry Aged Steaks infused with Whiskey and Rum! You can watch the whole series here: • Amazing Steaks
🔴 If you liked this video, you’re going to LOVE these!:
🎥 Amazing Steak! Whiskey Dry Aged Steak of INSANITY • Grilled Flanken Beef S... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
🎥 Amazing Steak! Bone-In Ribeye Dry Aged in Diplomatico Rum! • They Dry Aged this Ama... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
🎥 Amazing Steak! Reverse Seared Chateaubriand (Beef Tenderloin Roast) • Reverse Seared Chateau... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
🎥 Amazing Steak! Grilled Flanken Beef Short Ribs • Grilled Flanken Beef S... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
🎥 Amazing Steaks! Cowboy Ribeye on the Big Green Egg • Cowboy Ribeye on the B... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! ua-cam.com/users/EatMoreVega...
_________________________________________________
Here's where you can get the stuff I use (affiliate links*):
💰💰💰💰💰DISCOUNTS 💰💰💰💰💰
These partners of Eat More Vegans with a 💰all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!
🔥GrillGun and Su-V Gun from GrillBlazer: emv4.me/GrillBlazer?Track=YTB...
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Flamethrowers:
• GrillBlazer Grill Gun ... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
🍖 Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb: emv4.me/MeatNBone?Track=YTBis...
💰 Use discount code EMV10 to get 10% off any order!
⚔️ Knives from Dalstrong: emv4.me/DalstrongKnives?Track...
💰 No coupon needed! Just use this link for 10% off site-wide on Dalstrong.com!
🖥 Check out my video review on Dalstrong Knives:
• Best Pitmaster Knives?... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
🧺 Kick Ash Can and Kick Ash Basket: emv4.me/KickAsh?Track=YTBistecca
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Kick Ash Basket, Can and Divider:
• Kick Ash Can & Kick As... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
🌡 Thermometers and Grill Controllers from ThermoWorks - emv4.me/ThermoWorks?track=YTB...
🖥 Check out my video review on the Grill Thermometers and Controllers:
• ThermoWorks Signals & ... &list=PL5_wF98ziP9YI8ivPVgmHWDekDkcrFXVD
🥘 Other Great Food Purveyors:
🍖 American Wagyu Beef (Esp. Brisket), Kurobuta Pork - Snake River Farms: emv4.me/SRF?track=YTBistecca
🥓 Lamb, Venison, Poultry, Foie Gras and more - D'Artagnan: emv4.me/DArtagnanSales?track=...
🍽 Here’s all of my kitchen and cooking equipment you see in my videos: kit.co/EatMoreVegans/kitchen-...
🎥 Here's the video and audio equipment I use to film these videos: kit.co/EatMoreVegans/food-vid...
_________________________________________________
Chapters in this video:
0:00 What is a Florentine Steak?
1:50 What’s so special about this steak?
2:40 How do you cook a steak like this?
5:11 Cooking over FIRE!
6:42 So how does it taste?
_________________________________________________
* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!). - Навчання та стиль
![[실시간] 전철에서 찍힌 기생생물 감염 장면 | 기생수: 더 그레이](http://i.ytimg.com/vi/4nkFvwxGAfA/mqdefault.jpg)
What's the biggest steak you've ever cooked? And what was the tastiest?
We did a 72 oz sirloin at one of the places I worked for. It was big and beautiful, and it was also probably the crappiest steak in the house. The far superior choices were the either the 2 inch prime rib-steak cut or the 1 and a half inch 120 day aged t-bone.
38 oz Porter House All Natural. Best tasting by far! 700 degrees Large Egg
@@Goodboy0953 awesome!
for my birthday I bought a 25oz porterhouse and my grill hits 850 degrees. usda prime! it was great but expensive 90 bucks but was worth it!
Outstanding Leonard! And happy belated birthday! -A
So beautifully done! We were thinking about doing a Porterhouse for the holiday season actually... this might have just tipped the scales firmly in favour. Thank you so much!
You should! And make sure you have your camera handy!
@@EatMoreVegans Haha... good thinking! Shall do!
No arguments from me on this one. Perfect ring around the rare.
Thanks, Noah! I'm firing up Darth right now to film a monster Australian Wagyu tomahawk - I think you're going to like that one too! Watch for it on Friday December 3rd!
looks delish! we have a couple cowboys we can prop on their sides...!
HI Andrea! I don't know if this trick would work with Cowboys, because the bone just runs along the outside and not up the middle like on a porterhouse. But it's worth a try. Many people complain that the meat adjacent to the bone on a cowboy isn't done to the same temp as the meat in the middle......so who knows?!?!?!
Great job at keeping it traditional Al!
Wow thanks Paul! It's really great when you get to work with such a prize ingredient like this steak - a little salt and olive oil is all you need! Thanks for watching - see you next week! -Al
What a slab! Beautifully done, Al.
I bet you say that to all the guys 😎. Seriously thanks Chris!
Wow, that looks jaw dropping outstanding!👍
Thanks, Bobbi! I really appreciate you watching so many of my videos and taking the time to comment. As a small creator, people like you make it all worthwhile! -Al
Wow. Some great work all around here. Awesome
Thanks for the kind words James!
DUDE... WOW!
LOL I knew you were going to like this one Dash!
@@EatMoreVegans Yes Indeed... I was eating dry cereal dreaming of a 3 finger thick Porterhouse... wonder why.
Wow Al, that looks amazing … hmmm what a great different way of doing a thick cut of deliciousness. At first I thought you’d be reverse searing it. Do you swap between on the sides and then standing up … plus on the edges for a bit too
Nice colour add on with the peppers too
Good morning, Andrew! YOu're right - normally I would reverse sear a steak this big. But I wanted to keep it authentic - the way the Tuscans do it. It didn't have as much smoke flavor for obvious reasons, but man was this an incredible piece of meat and with the dry aging it really didn't need more flavor. To answer your question, I flipped a couple of times to sear the sides, then standing up for a few minutes, and then the edges just to get the maximum Maillard all around. I will definitely do this again if I get this good of a piece of beef! Cheers - and thanks for watching and being such an amazing supporter! -Al
Will see if my local, who has a dry aging cabinet full of goodness (usually for customers who have bought big chunks and they dry age it for them) can do something for me, maybe in the lead up to when my bbq brother can finally visit from interstate … ps you’re looking a bit trimmer I reckon
Thanks for noticing! I will watch for pictures when you find one!
Just sent him the link to your vid asking when he is visiting..
Hopefully January I think
The porterhouse, for when I just can’t decide between a strip or filet
Exactly! Thanks for watching Michael!
Amazing Porterhouse. I so want that grill gun.
Thanks Mojo! And you have to get one. It's SO MUCH FUN!
Nice one man:)
Thanks!
Damn you’re making me hungry! That looks amazing!
Thanks, Lane! You know where to get one of these now! :-)
Looks delicious Al!! Your live action camera shots were killer!! At what point would you do a reverse sear on a steak like vs what I would call cooking it the normal way? Thanks Al!
Thanks, Brian! The only reason I did a "sear only" cook on this one is because I wanted to keep the cook authentic. Otherwise a steak this think should really be reverse seared. Speaking of which, I have a monster Wagyu tomahawk that I'm filming as a reverse sear today - watch for it on December 3rd! -Al
@@EatMoreVegans You’re gonna make us wait till Dec. 3! I can’t wait Al! Can you do a video on covered cooking area and how you have the grills set up position wise?
Great video!! How thick is this porterhouse?
Thanks! It's about 3.5" thick.
I was almost going to get the green egg, how do you like it?
I’m liking your Yoda smoker.
Wow there’s a super long conversation there. Yoda is a great smoker. Yoder makes probably the best pellet smoker on the market. It really depends on what you’re looking for. When I need huge capacity and I’m not willing to do the work cook on Boba (the big stick burner you see over my other shoulder in this video) Yoda is great. But since I started using the Signals and Billows from ThermoWorks with Darth (the XL Egg you saw in this video) it’s my go-to. Now if you want the best possible flavor you’re not going to beat a stick burner. But they are work. I hope this helps!
Oh one more thing. Next week I’m filming a video doing briskets on Yoda, Darth and Boba and comparing the differences. Watch for it in December!
That is a beast of a steak! I'll take 2 please 😂
Hi Grillaholics! I got my new gear - looking forward to flipping steaks with my new awesome grill tools!