The KING of Steaks | How to Cook a Porterhouse Steak The RIGHT Way!!! On the Big Green Egg
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- เผยแพร่เมื่อ 18 มิ.ย. 2022
- If Picanha is the Queen of Steaks then it is no surprise that the Porterhouse is known as the King of Steaks! In today's video, Captain Ron walks you, step by step through the proper way to prepare a porterhouse. It can be a tricky cut to cook as the NY Strip side and Filet Mignon side will cook at different rates. As an added bonus, he also shows an easy and delicious way to prepare some potatoes that will cook at he same time as your steak.
#steakandpotatoes #howtocook #steaklover
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Full RECIPE and blog here: www.fogocharcoal.com/blogs/co...
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Here are the products that we used in this video:
FOGO Premium Charcoal- bit.ly/3tDbpuo
Cast Iron Half Moon Pan- shop.kookio.com/griddle-pan-c...
Smokeware Stainless Chimney Cap-shop.kookio.com/smokeware-cap
Meater Wireless Thermometer- shop.kookio.com/meater-plus
BBQ Prep Tub- shop.kookio.com/ez-prep-tub
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FOGO Super Premium Charcoal- www.fogocharcoal.com/collecti...
FOGO "The Rub"- www.fogocharcoal.com/products...
Leather Knife Roll- www.fogocharcoal.com/collecti...
Kai 12" Slicer Knife- - www.fogocharcoal.com/collecti...
Kai Pro 7" Santoku Knife- www.fogocharcoal.com/collecti...
Kai Pro Boning Fillet Knife- www.fogocharcoal.com/collecti...
Blazaball- www.fogocharcoal.com/collecti...
FOGO Fire Starters- www.fogocharcoal.com/products...
JJGeorge Grill Torch- www.fogocharcoal.com/collecti...
FOGO American Flag cutting board- www.fogocharcoal.com/collecti...
Crisbee Cutting Board Cream- www.fogocharcoal.com/products...
Crisbee Cast Iron Seasoning- www.fogocharcoal.com/products...
Duck Fat Spray- www.fogocharcoal.com/collecti...
Barrel Proof Bourbon Barrel Smoking Wood Chunks- www.fogocharcoal.com/collecti...
Meater Thermometer- www.fogocharcoal.com/collecti...
ArteFlame Inserts- www.fogocharcoal.com/products...
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MGrills M16- www.fogocharcoal.com/collecti...
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Happy Father's Day to all of you Dad's out there!
I live right by the Angus beef company farm and I get their butcher to cut porterhouses that are about 2lbs. Only $15 since it's right here at the source. Man it's some good grilling.
Let me know if any houses on your block become available please....
Lol😂
You are blessed🙌
Wow, looks Great!!! I will be searing my Steak for sure! Always enjoy your videos!! Great ideas on the Egg!!
Thanks Vance, glad you're enoying them
Cooking steak on the BGE, you never want to order steak out again. Awesome!!!
I totally agree! I just can't bring myself to order steak from a restaurant anymore. I am ALWAYS disappointed.
I could almost smell that steak! I cook a couple this week camping, Can't wait. Keep the food a coming!
Camping trip upgrade!
What a beautiful video. You did a great job . I have watched. 100's of videos and i will tell you that your video is simple ,detailed and good looking.
Wow, thank you!
Heck yeah! Love a porterhouse. Such a great video.
That is because you have great taste sir
Happy Father’s Day Ron! Fantastic meal you got there!!!! Enjoy!
Hi Fernie, thank you so much!
great video, cool guy.
like your soul patch.
right on!
😊
Thank you kindly! I am real glad thatyou enjoyed it. Mahalo.
Killer cook Ron! I could definitely get behind that 🥩 and that blu cheese is a pro move 👊🏻👊🏻👊🏻
Thanks bud, that's why my belly looks like it does!
Yep…nailed it Cap! 🔥♨️🔥
Happy father's Day Craig
Looks awesome
It was so incredibly good Jeff!
Terrific TBone & pots man!
So good Beto, so good!
You're the best man. Happy Father's Day.
Thanks Dillon, same to you my friend!
Hi Captain, look so tender. I do the same for potatoes but in duck grease not in olive oil…..Great job thanks as always
Oh. you can't go wrong with cooking anything in duck fat.
That's a beauty!
I will call it......Sylvia!
Hi Ron, I've enjoyed watching and learning from your videos, I was curious if you would mind telling me what brand the smaller black grill gloves are that you use in some of your other videos? Thanks
HI Jimmy, those are from Kick Ash Basket company
Hey @ron, should mention to the newbies watching and learning. The meater should be removed when over the direct heat. I noticed that you removed it, but some others may not have. Cheers to another great video
You know what, that is a very good point, thank you!
Excellent
Thanks Chris
If only the NY Strip side of a T=bone were a ribeye… then the T-Bone would be King.
That would be money!!!
Somebody needs to genetically mutate a cow so this is possible
I made some rib eye steaks this weekend,now I’m ready for a porterhouse steak
You can't go wrong either way!
Thank youuu .. ❤👌
You're welcome 😊
Another great video Ron.... Thanks!! I see you have the meater, what's the other folding thermometer you used to check the steak temp with quickly?? What brand type do you recommend as I'm in the market for one... Thx again!
Thanks Dan, that is a Thermoworks Thermapen.
Now Captain Ron, that’s a pretty nice steak, but you know what they say in Italy: if it’s less than 4 fingers thick it’s carpaccio! Great job and Happy Father’s Day to all the grillers out there!
LMAO!!!! I hadn't heard that (and I've had porterhouse in Tuscany) but think it is hilarious!
That steak looked perfect! Love the bleu cheese, I do similar with goat cheese then golden it up with my torch. Delicious either way I'm sure! There's a chunk of veiny bleu in my fridge right now!
Just judging from all of your comments, I think we would get along great!
@@FOGOcharcoal I have no doubt! My Insta is the same user name, and there's a bunch of cooking on there, as well as a few up here. My name is Matt.
@@2Wheels_NYC Thanks Matt, I'll check it out. Cptnron302 I'm from the Bronx originally BTW....
Good tutorial....
Glad you liked it
Your video, your rules. Blue Cheese on anything is no laughing matter. Love Porterhouse steaks, though I don't cook them often lately. Fogo Premium Lump (Black Bag) is where it's at for grilling. #thefirstingredient
Steve, you are wise beyond your years sir! Thanks for always being #TeamFOGO
Happy Daddys Day cptn Ron
Well thank you Ann! lol
That’s a mighty fine looking porter
It was not too bad my man!
Happy Father's Day Capt. Ron !!! Hey, I noticed that you put oil on the Porterhouse before you seasoned it. Doesn't the oil prevent the salt from being absorbed by osmosis through the protein??
I have never noticed that but now you've got me headed to do some more research. Happy Father's Day!
Great Video, Can you make one on how to open a bag a charcoal using the string and getting it open as easy as you did on the video?
HAha, I'll send it to you on PM
Me too!, have to cut the darn thing!
Need more videos!!!!
They are coming Jeff, they are coming....
Perfect
well thanks Kyle!
Mayonaise on the potatoes 👌🏻
I like it
Is that a L or XL egg? I like that cast iron half moon, but want to make sure it fits in the XL in the eggspander w/o being too small.
Yes, this is an XL and the pan fits perfectl. It is too big for a Large Egg though
How do you stop the filet side from cooking faster?Strip was medium, filet was good but well done.
Cook the steak with the strip side closest to the heat source.
Can plancha be used for indirect cooking if I don’t have a baking stone? 🤔
I wouldn't see why not.
You said it Dude, God Damn, Eat that thing Fast, before the Family setts in!
LOL, YES!!!!
What is the name of the rack that you are using that enables you to have the cast iron grate and pan on the bottom, and the stainless rack over the potatoes for the start of the reverse sear? Thanks!
It is the Eggspander system by Bog Green Egg. We have since started carrying a 2nd tier rack for an XL Egg that will do the same thing. www.fogocharcoal.com/collections/grill-accessories/products/elevated-cooking-grate
@@FOGOcharcoal excellent, thanks for the info! I just got my egg so I'm still a bit of a noob!
Yeah. Blu Cheese on steak sounds good to me. I'm weird though and a pork steak is as good as a porterhouse. Your presentation in your video is pro, btw.
Hey, thank you so much! I am so glad that you enjoyed this vid!
What kind of potatoes are those! Looks good!
Thanks Brittney! They were just some little fingerling potatoes.
What's the topper you have on the BGE?
It is a stainless rain proof cap. Here is the link- www.fogocharcoal.com/products/smokeware-chimney-cap?_pos=1&_psq=smokeware&_ss=e&_v=1.0
What are you pouring over the steak @ 0:55 ?
Olive oil. Sorry about that!
Is that the Big Green Egg cast iron grate?
Without going back and checking, I believe it is.
I’m going to need a bit more char and caramelized onions in that rendered beef fat…🤤
I like your style
R u based in Hawaii ? Cuz I only ever seen those type of palm trees here in Hawaii. No where in the mainland have I seen em.
I wish! NO, we are in South Florida
Time frame for a rare steak?
45 minute estimate
Is there anything you don't cook on the grill???
If it can be cooked on a stove, in an oven or any other way, I will cook it on my BGE
I know you're cooking the potatoes but I generally don't cut vegetables on the same cutting board that was holding raw meat. Just a safety tip.
Thanks for that Alton!
Must be hard to keep your cool with silly comments!!! 😂😂😂😂
@@Goodboy0953 yes food safety and cross contamination is silly. Live long and prosper and eat more raw chicken.
@@altongehringer9858 there was absolutely no chance of contamination due to the Temp of cooking! Now if he was going to eat the potatoes raw you might have a point!!!! Stay Safe Friend!
You have no idea.....
Salt and pepper is all you need, but it looks like you rubbed some oil as well 😅
Pretty much!
Great recipe until the Blue Cheese!
You have our permission to omit that part. Lol
Whose the lucky dog that gets that bone.
I saved it for you Nina!
Stop . Most people do not enjoy Blue Cheese.
Hey, everyone has their own taste. I do know quite a few who find it too strong.
@Fogocharcoal Enjoy your French Roquefort, English Stilton, Italian Gorgonzola and Spanish Cabrales.
Looks great, whats the pickup time on this guy at a nice steak place?
Thank you! Sorry, I don't know what you mean
To raw.. for me. But god technical application
Thanks Tommy, ahh, just a little longer on there for you then. Gotcha!
se cuoci la bistecca sulla carbonella poi sa di petrolio
I D I O T A !!!
Hi Captain, look so tender. I do the same for potatoes but in duck grease not in olive oil…..Great job thanks as always
Thank you and you are welcome!