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.
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.
@@henrykennedy1120 Nope. Watch the bearded butchers break down a porterhouse. The NY strip side gets a big chunk of sirloin especially if you have a large filet piece,
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
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
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!
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
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!
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??
It is now on our sister website, kookio.com. Here is the link- kookio.com/collections/cast-iron-cookware/products/griddle-pan-cast-iron-for-weber-bge-and-kamado-joe
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!
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
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.
@@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!
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🙌
Gotta try some grass fed and finished ones bro
I just paid $40 for my porterhouse today 11/1/24.. fuck Bidennomics!!
Happy Father’s Day Ron! Fantastic meal you got there!!!! Enjoy!
Hi Fernie, thank you so much!
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!
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
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!
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
You're the best man. Happy Father's Day.
Thanks Dillon, same to you my friend!
great video, cool guy.
like your soul patch.
right on!
😊
Thank you kindly! I am real glad thatyou enjoyed it. Mahalo.
Terrific TBone & pots man!
So good Beto, so good!
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!
I made some rib eye steaks this weekend,now I’m ready for a porterhouse steak
You can't go wrong either way!
There’s a big chunk of sirloin surrounded by gristle in the strip side. Most porterhouses have it. Still looked pretty good.
Thanks! Pretty tasty for sure
Not close to sirloin porterhouse is just a thick tbone
@@henrykennedy1120 Nope. Watch the bearded butchers break down a porterhouse. The NY strip side gets a big chunk of sirloin especially if you have a large filet piece,
I'm telling you kid porterhouse has filet and NY strip no sirloin dude wow and porterhouse is just a thick tbone
@@henrykennedy1120 Trust me watch the video. You can see it on this one too. That little 3 inch chunk on outer edge of the strip.
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!
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!
What are you pouring over the steak @ 0:55 ?
Olive oil. Sorry about that!
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
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....
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!
Looks awesome
It was so incredibly good Jeff!
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.
I hope mine looks like this lol. Filet mignon on one side, new York strip on the other. I never knew that. 3.4 lbs
That is a perfect Porterhouse my friend!
Can plancha be used for indirect cooking if I don’t have a baking stone? 🤔
I wouldn't see why not.
Yep…nailed it Cap! 🔥♨️🔥
Happy father's Day Craig
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.
About how long do you think timewise it took to reach the 125°
Probably around 45 minutes
That's a beauty!
I will call it......Sylvia!
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!
What kind of potatoes are those! Looks good!
Thanks Brittney! They were just some little fingerling potatoes.
The potato pan is sold out. Where else can I buy or what else can I use?
It is now on our sister website, kookio.com. Here is the link- kookio.com/collections/cast-iron-cookware/products/griddle-pan-cast-iron-for-weber-bge-and-kamado-joe
@ will it fit the Large egg?
I believe it only fits the XL or bigger
Is that olive oil in the pan with the potatoes?
I do not remember but there is a full recipe link in the video description
That’s a mighty fine looking porter
It was not too bad my man!
Excellent
Thanks Chris
Happy Daddys Day cptn Ron
Well thank you Ann! lol
Is that the Big Green Egg cast iron grate?
Without going back and checking, I believe it is.
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
Good tutorial....
Glad you liked it
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!
Where do you get your steaks from? Looks like really high quality meat here
I get a lot of it from Fairway Packing. Code CaptainRon saves 10% off your order.
if you’re buying locally, where are you buying? I’m in St Pete, FL
Hard to say, that's about 4 hours from me. Heights Meat Market is the best that I know of over there.
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
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
Thank youuu .. ❤👌
You're welcome 😊
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
Need more videos!!!!
They are coming Jeff, they are coming....
Time frame for a rare steak?
45 minute estimate
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!
Were those potatoes washed?
I'm sure they were.....
You said it Dude, God Damn, Eat that thing Fast, before the Family setts in!
LOL, YES!!!!
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.....
Mayonaise on the potatoes 👌🏻
I like it
I’m going to need a bit more char and caramelized onions in that rendered beef fat…🤤
I like your style
Salt and pepper is all you need, but it looks like you rubbed some oil as well 😅
Pretty much!
Looks great, whats the pickup time on this guy at a nice steak place?
Thank you! Sorry, I don't know what you mean
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.
Perfect
well thanks Kyle!
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
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
Oh. you can't go wrong with cooking anything in duck fat.