Reverse Sear Porterhouse - $100 Steak
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- Опубліковано 31 сер 2018
- Watch us reverse sear a $100 porterhouse steak that was about 3.5 inches thick. When you're grilling a porterhouse steak this thick reverse searing it is my preferred way to make sure you get your desired doneness throughout. If you've got the time to keep this low and slow through the whole indirect process your going to get the best outcome - if you're in a rush, turn the heat up a bit, but don't over do it otherwise you won't get an even doneness all the way through.
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This time we switched up our seasons and went with some products from KosmosQ. If you're interested in trying them out, check out these links:
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2) Texas Beef - amzn.to/2pmtgnI
We also did this video as a challenge with Kosmos.Q. Check out the porterhouse he did and make sure you subscribe to his channel... he's got an awesome channel that I've learned a ton from.
Video - • Porterhouse Steak Call...
Channel - / kosmosq1
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The dirty bird rub is phenomenal. It's all I ever use.
Now that's what I call a STEAK!!! Nicely done. On beef my favorite wood is California Red Oak.
Gorgeous cook. What a wonderful porterhouse!
Holy Moly! This is gonna be hard to beat! I love how you used both the Traeger and your gas grill. Its not often you see a smoke ring on a steak. Huge thumbs up!👍
Thanks! Appreciate it man. Overall I'm pretty pleased with the Traeger - mainly because of its simplicity and you know you'll get a great smoker flavor every time.
Just bought my first case iron pan and had a steak tonight after watching your vids. It was awesome.
Awesome. Send me any pictures you have if you try our recipes and I'll give you a shoutout on our channel
make sure your taking care of that cast iron. there is alot that goes into caring for it. pitmaster X has a good video on it.
You won the challenge your steak looks so much better
Almond wood is my favorite! It is the most intense heat and smoke of all the woods.
I actually liked your steak better, I am viewing this late but I subscribed. I am going to work on this technique in preparation for Father’s Day. It’s my dad’s favorite cut. Thank you for the great video
Got for it! Your Dad will love it.
@@BBQandBottles Hello BBQ & Bottles.. I can’t stop watching the video… I just love what you did here… I got a 2” thick TBone to practice on my days off from work. I am going to use my oven to get it to 120-125 degrees then sear it on my Weber charcoal grill. If you could advise me on a few things please?
#1 we like the medium/ medium rare on the cooked color warm pink center, definitely not red or brown. With that being said , would you say remove the steak from my oven at 120-125?
#2 for searing the 2” thick steak how long per side? I will do like you and place it then wait X amount of time then rotate 90 degrees then wait X amount of time then flip and repeat.
Thank you so much, after I master this cook I am going to try all of your techniques! I am doing the ribeye pork chop by June. I really appreciate your help and hard work. I am grateful.
I’d probably remove it from the oven at 110-115F and then sear on mac heat for 90 seconds each side or until you hit and internal temp of 127F
@@BBQandBottles great thank very much
@@BBQandBottles after doing about 12 of the porterhouse and ribeye. This advice is perfect and you really know what you’re doing. Thank you for sharing the knowledge. I think I could make a steak you would enjoy and it’s because of you I have this confidence. Grill and live on brother
What a great steak. Thanks for sharing
Wow! Coming from you that’s major respect. Thanks 🙏
BBQ and Bottles now you have me blushing. I have watched this video numerous times and can never get enough of it. I have watched his version also but like yours better
Looks freakin' amazing! Lovin' this...I really need to be a taste test judge on this one...keep up the awesome vids
hahaha... maybe one day we'll do a collab in person with an independent judge to determine the result.
The steak looked awesome!!
Thanks Jim 🙏
We live in the Pacific NW and use a lot of alder cherry for fish, chicken . We also like our local white oak wood for beef. We use S&P usually and sometimes garlic . Some years we go truffle hunting and like to top our stakes with flaked truffles from here. . Looks super my man ! love those seasonings
Brother that steak is amazing! I need that in my life! Lol Cheers!
Thanks CJ 👊
Great looking steak there buddy, great rubs on it also
Thanks Johnny! Appreciate you tuning in for this.
Wow.....!!! Good for you! Thats money 💰 right there!
One tip....brush your gas grill grate and your grill marks will come out much much better. I'm sure it tastes great anyway.
Oh man, thats looks awesome... Nothing wrong with hickory, but I prefer mesquite. I also rub the steak with lime juice or olive oil to help the seasoning stick better,,,
Looks great! Only criticism would be looks like your grates were a tad dirty which prevented the X grill marks on the steak. Other than that it looks fantastic
Your Weber looks like it’s rarely cleaned. Is this how you like to keep it? Does it help with flavor?
Black walnut and oak deep smoke flavor
Beautiful piece of meat sir. Cooked to perfection. Awesome job on the video and keep crushing it here on the youtubes. :)
Thanks - appreciate the support and thanks for tuning in.
Can anybody explain what happens to all the "excessive" seasoning? I've seen the same thing for just salt and pepper and i believe it's accurate, but just dont understand how it doesn't end up tasting super seasoned? thanks!!
Len the only reason we seasoned this steak so heavily is because it was so thick. Even though we out on a ton of seasoning, the beef to seasoning ratio worked. If we were doing a smaller one inch steak we’d never put that much on.
Dude cow cover hot is the go to! I put it on ice cream.
Never heard that suggestion before but I’m going to the grocery store to get vanilla right now!!
I have never put ice cream on a slice of steak. Maybe A-1 steak sauce would be the best suggestion?
I like using Post oak
Smoke that baby with a mixture of oak and mesquite. Then sit back and listen to the angels sing 😇
im so hungry
How did you make the compound butter?
Here our video on how to make compound butter. ua-cam.com/video/ZviL3enCICk/v-deo.html
Damn, you waste a lot of seasoning. That can get expensive.
As far as the wood, I saw that the great BBQ restaurants in Texas use a mix of Hickory and oak wood.
One evening we were out of wood chips for grilling and we used some oak left over from last winter. I was shocked!! It was the best smoke flavor I had ever had. It smoked a lot and the steaks were fantastic. I am sold on oak now for sure. I would have never thought of an everyday wood like oak.
Hello Jared, why does the 32 oz Porterhouse Steak cost so much money ($100)? Usually a porterhouse steak are similar to a T-Bone steak, which costs less, at about at least $4.99-$5.99 per pound.
Where I live it’s closer to $35/lbs plus tax!
That’s a ridiculously high price for a pound/kilogram of steak. To where I live, in the US, the lowest price (sale price) was only $4 per pound (equivalent to about $8 per kilogram). I love eating Filet Mignon/New York Steak though. Anyways, do you prepare any fish recipes on the grill/smoker, like catfish, salmon, or sea bass?
I do a lot of salmon on the grill. We have some of the recipes on the channel here.
BBQ and Bottles I see. You could use salmon for sushi/nigiri recipes, which is one of my favorites. I’m not sure if you ever tried salmon on sushi (raw or cooked).
Where did you get this steak ?
If you live in Toronto, I can send you the address.
I see some put grill marks diamond shape
“Nice char” looks like you burnt the shit out of the edges lol
Saw Kosmos looong time ago. His was done way better. Had a thermometer in it the whole time. Didn’t open it once other than to flip it. . . Once.
I'll eat the whole thing and I'm not sharing 🤣. I'll give the reverse sear a whirl the next time I make a steak.
Why turn up the heat ? In a rush????
Reverse sear 101, let the meat rest covered for 15min before sear. 🙂
Why not just go Fiorentina style?
Can I just have the bone please?
so his only tasting points are that you can taste the 'cow cover' (side note... what a horrible name for a steak seasoning) and you can taste the smoke. not a single mention about the actual steak.
It’s a roast
🤣🤣🤣🤣
Honestly, Jared, I thought your cook was superior. I think Kosmo’s was a leeeetle overcooked for my taste. Don’t see how you lost!
Oh, it was all in good fun. We’re all winners on this one.
Clean off these grill grates before putting that beautiful steak on it...just a tip :-)
Just did my spring deep cleaning on the grill if you want to check it out. Got all of that grin off there! ua-cam.com/video/uMfmrZi91XQ/v-deo.html
OMG I came watching this.I love food porn.
Buys $100 steak, doesn’t clean grill beforehand, and overcooks due to impatience
You are so right!! Gas Grill had left over hamburger on it!!! LOLOLOL
And he didnt let it rest for 15min before sear.@@davidchrist428
You need better lighting my guy.
Steak looks amazing though. Great job.
Yeah, we have invested in some lifting for the channel this past year. This one is an older video so hopefully you find our newer content of higher production value. 😉
How about putting back on the grill and cooking it some more
That’s a “no” from me dawg
You used to much pellets. Oversmoked meat is nasty.
Mesquite
nice steak, but such a waste on the searing on a completely charred dirty gas grill grate. give it a clean maybe before you put a 100 dollar steak on it??!
Everybody let`s all run out and buy a 100 dollar steak. That`s really cheap. Wow.
The poors are out today i see
Мясо сырое фуууу