Dry Aged Porterhouse - reverse cold grate seared on the Slow'n'Sear
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- Опубліковано 7 лют 2025
- My go-to Thermometer Fireboard is now available in Europe. If you use this link (European customers only) bbqeurope.idev... I will get a commission. A great way to support my channel. Thanks folks.
If you pay a little fortune for the best meat your butcher has to offer, you better make sure to get the best possible result. Trust me, I've tried every method out there and the reverse cold grate sear is the best. Period.
Stuff I use:
Meathead: The Science of Great Barbecue and Grilling (best BBQ book I know)
Amazon US: a.co/4fNEWHb
*Amazon Germany, Englisch: amzn.to/2zTVitI
*Amazon Germany, German: amzn.to/2zTiWq7
Slow’n'Sear:
abcbarbecue.com
German customers can order it here: www.slow-sear.de
Fireboard thermometer: www.fireboard.com
BBQ Guru Probe Tree:
a.co/1NTBzjw (Amazon USA)
Ikea Koncis oven pan:
www.ikea.com/us... (Ikea USA)
www.ikea.com/de... (Ikea Germany)
Links marked with * are affiliate links. If you purchase something after using that link, I will get a small commission.
Nicely executed! I gotta tell ya, seeing such an awesome hunk of well marbled dry aged porterhouse stirs something primal in a guy like me. Now I want steak for breakfast!
Hm ... you're giving me a video idea ... Steak breakfast! What would you like with that? :-)
I love the cold grate method. Works perfectly every time. The naysayers are the ones that haven't tried it yet. Beautiful, huge steak. Thanks for sharing😃
Hey Christy ... I really need to borrow your taste tester at some point. And you know, kitchen myths die hard. Most people still insist that dry brining isn't a thing. So much so, that I am considering doing a comparison cook to show how little juice flows out of a dry brined steak compared to a "normal" one.
Wow, was für ein Stück Fleisch! Gut erklärt, super Ergebnis! 👍👍😊 LG Alex
Danke, Alex :-).
I have to try the cold grate thing. Rock On Florian!
Thank you. Yes, you definitely have to try. Once you do, you won't ever go back to sear marks.
Great steak cook using cold grate method. Nicely done.
Thank you, Phil. I saw you had the inventor of that technique over ... what an honor!
Flo & Slow BBQ
Thanks Florian. It was a special day to have David drive over and be with us. I learned a lot. Appreciate ya buddy. You are a cool dude with a cool name.
Florence, Florian ... close enough :-). Thank you so much. I am already planning a BBQ trip to the USA in my head. I fear it'll be some time before I can pull it off, but it's something I really want to do.
Awesome! Great video! My mouth is watering! It looks so nice! Thanks for sharing this with us! All the best to you from New Zealand!
Arty 😊
Wow, I have viewers from New Zealand ... isn't this day and age awesome? Thank you very much. It was a pretty nice meal. Have you tried the cold grate technique? And dry brining? Those two things make such a difference (also with lamb, to use a stereotype *g*)
Flo & Slow BBQ You sure do! Yes it can bring so many people together from so many different places, it's great! No I haven't tried either technique but after watching you I intend to give it a go really soon.
Arty 😊 👍
you'll be amazed. You could see how juicy the steak was but hardly any juices spilled onto my cutting board. Not even enough to bother mopping it up with bread. This is thanks to the dry brine.
Wonderful cook! Looks so so tasty!
Thank you, my friend.
Hi.
🍖🍖🍖
💪💪💪
Geil
Gruß Fizzo's BBQ
Danke ... :-)