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Old 04-03-2012, 08:46 AM   #11
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PORTERHOUSE On Weber Grill with lump charcoal:
1 3/4" - 2" thick medium rare
Total cooking time 21-29 minutes + 10 charcoal light + 20 grill heat(Total 1 hour)
Coarse salt and pepper top (B) side
VENTS: TOP 1/2 & BOTTOM 1/4 - 1/2 OPEN
COVERED indirect heat: (350 - 400F) 26 - 18 minutes
> Side A 10 minutes use fork
> Side B 8 minutes USE TONGS
IF STRAIGHT FROM FRIDGE- 13 - 11 MINUTES EACH SIDE
UNCOVERED and moved to direct heat:
> Side B 1 minutes
> Side A 1 minutes
> Then rotate and flip to char finish
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Old 04-03-2012, 09:17 AM   #12
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interesting, what some people would consider "a thick" stake". For me thick would be at least 2" and even then it is the preferable size.
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Old 05-13-2012, 08:44 PM   #13
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I like to do the following for steaks:
Very hot grill


Steaks on,
1 1/2 minutes Flip and rotate
1 1/2 minutes Flip and rotate
1 1/2 minutes Flip and rotate
1 1/2 minutes check for medium rare.

Looks like this.


Good luck
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Old 05-14-2012, 12:13 PM   #14
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Depending on the cut, I would NOT automatically use a marinade on them if I was grilling - but then again - I am clinically addicted to Montreal Steak Spice.

As for temp, I like to start on high and get any fat edge crispy as well. Then I season them up and move over to med high heat, but I tend to watch them closely.
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Old 05-14-2012, 07:05 PM   #15
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Quote:
Originally Posted by Savannahsmoker View Post
I like to do the following for steaks:
Very hot grill


Steaks on,
1 1/2 minutes Flip and rotate
1 1/2 minutes Flip and rotate
1 1/2 minutes Flip and rotate
1 1/2 minutes check for medium rare.

Looks like this.


Good luck
Looks very good. I like to cook them low and slow and then finish them (char) at very high heat.
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Old 05-14-2012, 08:49 PM   #16
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Quote:
Originally Posted by Back Rhodes View Post
Steakhouse secrets:

Here's another trick for really thick cuts of meat (2" +) IF you like more bark outside but medium rare inside...firm chill in freezer to stiff and bendable but not solid frozen...oil grill with peanut oil...flame on a good sear for 20 minutes, then reduce heat to about 250* for 45 min +/-...check internal temperature...

Another steakhouse trick is to finish a steak with a hot flat top (chef's flat grill) to give the outside a good visual finish...while "marking" with grill marks looks nice, you can't taste grill marks when blindfolded...

Many steakhouse will precook in an oven to rare, then into the reefer box until needed, then cook over a live flame to desired doneness...swabbing with au jus or garlic butter doesn't hurt either...
Those are very interesting comments. Although we home chefs don't face quite the same problems as steak houses you've given me much to think about.

Personally, I don't care if my steak is raw in the middle as long as it's warm. I'd eat it raw if I was sure it wouldn't make me sick. (Or bite me back, or move while I'm eating.) Except of course I want that singed crust, for taste, burned fats and all.
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Old 05-14-2012, 10:38 PM   #17
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First off I must say there has been no wrong advice in the thread, all methods would result in a fine result.

For the best and thickest steaks this is my method.

Sear (in pan or grill) very high heat 2 - 2.5 minutes each side.
Bake (standard oven) at 350 degrees for 6-10 minutes, (6 min for 1" cuts, up to 10 minutes for monster sized steaks)

*** Optionally add butter and a mild seasoned salt to the steak and pan before baking.

Enjoy.
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Old 05-15-2012, 07:07 PM   #18
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Quote:
Originally Posted by BBQ Mikey View Post
First off I must say there has been no wrong advice in the thread, all methods would result in a fine result.

For the best and thickest steaks this is my method.

Sear (in pan or grill) very high heat 2 - 2.5 minutes each side.
Bake (standard oven) at 350 degrees for 6-10 minutes, (6 min for 1" cuts, up to 10 minutes for monster sized steaks)

*** Optionally add butter and a mild seasoned salt to the steak and pan before baking.

Enjoy.

Exactly what I was going to say
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Old 05-18-2012, 08:09 PM   #19
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The subject is "Grilling thick steaks" not baking thick steaks.

Just funin y'all, when not grilling but instead cooking steaks in the kitchen I used the same method. Thanks for posting it.
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Old 05-20-2012, 02:21 AM   #20
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"baking" a steak seems fundamentally wrong. Broiling a steak, ok, while not preferred, it works. Roasting roasts is one thing, but to just throw a steak on a pan, and plop it in the oven. . . well, you killed the cow once, no need to do it again, especially with such indignity.
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