Just some info for future surfers There's a difference between a T-bone and a porterhouse cut, but either can be used for our purposes. T-bones come from one end of short loin (a big cut from a little more than halfway down the back of a poor cow), and porterhouses from the other. Both include a bit of tenderloin (your Filet Mignon) on one side of the T-shaped bone, and a loin strip (your NY strip) on the other. The difference is how much. T-bones, since they come from the front part of the short loin, are dominated by the strip steak, with much smaller filets-sometimes just a bite or two. Porterhouses (from the other end of the short loin, remember) have more filet, but still pack sizable strip steaks. As a result, T-bones can appear longer and pointier, while porterhouses are more heart-shaped.
I bought the Slow N Sear last summer. I love it. It works really well and if you follow the instructions it holds the temperature for hours and burns charcoal very efficiently.
Enjoyed watching you grill that nice steak. I see the comments others advising you to reverse sear. I also saw your comments at a later time saying you had tried it and like it more. I recently did a cowboy rib-eye like that. Like you, me and the wife thought it to be the best steak we ever grilled in 35 yrs. Thanks again and nice cook
Steaks are good both ways but I think the reverse sear might be a little better. I'd like to experiment and cook one steak each way and compare them side by side!
Jim, thanks for explaining the difference between porterhouse steak and T-bone. I always get that confused. Your Slow-'N-Sear worked wonderfully. You can SEE how tender and delicious the steak turned out! Great job!
Here is the difference: The USDA specifications require the filet portion must be at least 1.25" thick at its widest point to qualify labeling as a Porterhouse Steak. A T-Bone Steak must be at least 0.25" thick. Any smaller, it would be called a Club Steak. BUT--- there are hardly any meat markets (around) me that actually follow the rules and will label the cuts incorrectly.
I've heard a lot of good reviews on the slow and sear and something I'm thinking about getting. I enjoy the vortex for wings and thighs. Weber is a fantastic all around cooker.
Both the Steak and the new unit look like a good investment. Something to think about this coming spring. Had gas most of the years but looks like this hardware will make things a little easier to control.
You should reverse your cook: Put the steak on the "cold side", close the lid, and cook it until the internal temp hits about 110. Then open the grill, let the coals get hot, and sear the outside of the steak. The meat will be more moist and have an even better flavor.
Just seeing if you tried reversing your method like John stated, I found that way to be the best so far. i cook a 2" thick about 4-5 minutes indirect on each side, finish on the direct for 2 minutes each side , let it rest and the best I have ever eaten.Perfectly rare to medium rare , no blood but melts in your mouth, helps if you use quality beef too.
I would seriously consider purchasing the SnS if I'm seriously thinking about slow cooking a pork shoulder or 2 - 3 rack of ribs or a whole chicken. I can sear my steaks pretty good now without the SnS. For the price of the SnS, I would probably just pull the trigger on a 26" Weber Kettle Premium Grill. Good job on cooking your T-bone steak or Porterhouse. High quality meat should yield some high quality eatin'! :-) Thanks, man.
Great looking PHse , you nailed it. Can't beat the weber and slow n sear, but I had to pay for mine. Since you got the S N S for free, buy the grill grates from David you will love them, no flare ups either. Oh I love your 84 chevy, in better shape than mine.
Wow that steak looks awesome. Just ordered my Slow N Sear today. Going to get some ribeyes for New Years Eve. Probably go with the reverse sear method. Anyway that crust looks perfect!
Don't salt then let it sit to reach temp, the salt pulls the moitsure out of the meat, and it pulls the moisture to the top of the meat. Let it rest to get to temp, season it, put it on the grill but indirect heat, let it cook for a few minutes, then get the coals really hot and sear it, after its caramelized, remove the steak and let it sit for around 5 minutes to let the juice redistribute throughout the steak from being bunched up in the middle due to the heat, if you cut it up, cut thicker pieces, when you cut it too thin more juice runs out of it. (I melt butter and cook sage, basil, and garlic. I poor that on the steak right before i let it rest) well, thats how i cook my steak anyway.
Thanks TinMan, makes sense, with Chimneys made out of bricks. I also bought the slow n sear, it is much better than kettle alone. Coals lite quicker and evenly. Much appreciated!
I like my steaks the same temperature you cook your's too. Instead of using just Kosher salt, try using Emeril's Steak Rub and add just a couple of hickory chips to your coals...Your taste buds will dance and sing!
The Steak turned out Great! Excellent crust….so tender! That piece of Stainless Rocks! Now that's Heavy Metal!!! Please show it in a low and slow cook. Smoke On!!! \m/
Dammit Jim! Lol you nailed that steak, cooked it perfectly and my favorite cut. I just went and bought me a top sirloin and grilled it for dinner, yuum!
I should add my recipe here...first prep the evening before...very easy....Worchestersire sauce in a tupperware...mix in salt and pepper or whatever to taste and mix...no very important! hit the RibEye lightly with a meat hammer, then take a fork and poke random holes in it...not too much...this is not a jason movie! then lay the meat in the W-sauce, use water until covered- and let it sit till the next day....Next..the Grill, I like mine even...I let cover it completly with flat briketts...and light. Then I take the top and spray it with a water bottle but not with water, with sunflower oil. This will keep the meet from sticking...then I put it on and ONCE THE BRIKETTS ARE ASHED OVER I then throw the meet on it. It usually takes anywhere for the grill to reach temp 20-25 mins. (or until all brickets are grey) FYI ashed over brickets will eliminate any flames (flames are bad) then if you like it smoked a bit, put the cover on...I usually do about 4-7 mins on each side! best darn steak ever! Try it and let me know what you think :)
LOL!!! It's SLOW n SEAR sir. You slow cook the steak until the internal temp is ~ 125. Let the steak rest for 15 minutes. Put steak on the SEAR side. Done. :-) You can serve it piping hot, no need to let it rest. Reverse sear is perfect for the Slow n Sear.
grilled all my life. That seems like a good idea, thank you for the good video. Something I do is, I don't use a thermometer, and I don't salt my meat until right before I put it on the grill. and the next time make a video where the meat is rare
Sorry but that is not a Porterhouse , thats a T-Bone . The steak you have was cut just in front of a porterhouse and has a much smaller tenderloin than what you would find in a porterhouse.
Ya done it backwards hehehe... "Slow" then "Sear" ... but its ok, it looked as though it turned out well. Try it the other way next time, you can thank me later :-)
There’s nothing slow and sear about this cook. Your supposed to cook the steak on the cold side where there isn’t any charcoal and then quickly sear it off on the hot side. Smh .
dog came running wondering WTF did you do to that piece of meat. I bought mine and I know you do your cook in reverse on a slow n sear. But to each their own.
No worries, I plan on getting some steaks more expensive than my Weber 22 Premium. www.lobels.com/store/item/wagyu-filet-mignon.htm This bit of kit looks like it'll help me out just right. Thanks for the demo.
Just some info for future surfers There's a difference between a T-bone and a porterhouse cut, but either can be used for our purposes. T-bones come from one end of short loin (a big cut from a little more than halfway down the back of a poor cow), and porterhouses from the other. Both include a bit of tenderloin (your Filet Mignon) on one side of the T-shaped bone, and a loin strip (your NY strip) on the other. The difference is how much. T-bones, since they come from the front part of the short loin, are dominated by the strip steak, with much smaller filets-sometimes just a bite or two. Porterhouses (from the other end of the short loin, remember) have more filet, but still pack sizable strip steaks. As a result, T-bones can appear longer and pointier, while porterhouses are more heart-shaped.
I bought the Slow N Sear last summer. I love it. It works really well and if you follow the instructions it holds the temperature for hours and burns charcoal very efficiently.
I'm glad you like yours. I'm looking forward to trying a slow cook with it.
I'm sure you'll love yours too. I really wish they would make one for the 18"/Jumbo Joe Weber.
Is no one commenting on how the video starts with a cat taking a shit?
Brennan Guernsey true photo bomb!
Brennan Guernsey I noticed immediately and loled
Brennan Guernsey I just laughed so hard that I damn near ruptured something. Never noticed it first time around.
I didn't even see that the first time.. LMAO
First thing I noticed too! Lol
Enjoyed watching you grill that nice steak. I see the comments others advising you to reverse sear. I also saw your comments at a later time saying you had tried it and like it more. I recently did a cowboy rib-eye like that. Like you, me and the wife thought it to be the best steak we ever grilled in 35 yrs. Thanks again and nice cook
Steaks are good both ways but I think the reverse sear might be a little better. I'd like to experiment and cook one steak each way and compare them side by side!
Ive used my weber kettle for about 15 years now and still use it daily in summer.
Great video Jim. Thank you. We're glad you like the Slow 'N Sear Plus!
Thanks you! I'm looking forward to doing more cooks with this!
We look forward to seeing them! Hmmmm we don't see anything like this on your site. Might be worth a try! www.abcbarbecue.com/pulled-beef-chuck-roast
Thanks for the idea! I might give that a shot!
Sounds good! I also noticed you've been baking a lot lately. The SnS is great at that too!
That sounds interesting. I'm always looking for new ideas.
Jim, thanks for explaining the difference between porterhouse steak and T-bone. I always get that confused. Your Slow-'N-Sear worked wonderfully. You can SEE how tender and delicious the steak turned out! Great job!
I figured since I didn't know, a few other people might wonder what the difference is too. The steak turned out great with this Slow N Sear!
Here is the difference: The USDA specifications require the filet portion must be at least 1.25" thick at its widest point to qualify labeling as a Porterhouse Steak. A T-Bone Steak must be at least 0.25" thick. Any smaller, it would be called a Club Steak.
BUT--- there are hardly any meat markets (around) me that actually follow the rules and will label the cuts incorrectly.
Thanks for explaining that!
I've heard a lot of good reviews on the slow and sear and something I'm thinking about getting. I enjoy the vortex for wings and thighs. Weber is a fantastic all around cooker.
I've only used the Slow 'N Sear twice, but so far, I really like it!
Both the Steak and the new unit look like a good investment. Something to think about this coming spring. Had gas most of the years but looks like this hardware will make things a little easier to control.
Thanks! I'm looking forward to using this set up some more to see what else I can do with it.
Love how the cat does a shit right at the start of the video...lol
Great looking steak. Same grilling process I use for my steaks on the Weber.
Thanks! They turn out pretty good this way!
You should reverse your cook: Put the steak on the "cold side", close the lid, and cook it until the internal temp hits about 110. Then open the grill, let the coals get hot, and sear the outside of the steak. The meat will be more moist and have an even better flavor.
I think I'll try it that way next time! Thanks for commenting!
Definitely reverse sear on thick ones..I love my SLow N sear..
Just seeing if you tried reversing your method like John stated, I found that way to be the best so far. i cook a 2" thick about 4-5 minutes indirect on each side, finish on the direct for 2 minutes each side , let it rest and the best I have ever eaten.Perfectly rare to medium rare , no blood but melts in your mouth, helps if you use quality beef too.
But I am not using the sear n slow yet, just charcoal off to one side, no water pan. Thought that might help on why 4 minutes indirect
I have done the the reverse sear method and it works great!
I would seriously consider purchasing the SnS if I'm seriously thinking about slow cooking a pork shoulder or 2 - 3 rack of ribs or a whole chicken.
I can sear my steaks pretty good now without the SnS.
For the price of the SnS, I would probably just pull the trigger on a 26" Weber Kettle Premium Grill.
Good job on cooking your T-bone steak or Porterhouse. High quality meat should yield some high quality eatin'! :-)
Thanks, man.
Great looking PHse , you nailed it. Can't beat the weber and slow n sear, but I had to pay for mine. Since you got the S N S for free, buy the grill grates from David you will love them, no flare ups either. Oh I love your 84 chevy, in better shape than mine.
The steak looks so. The tenderloin cut out very tender. Thanks for sharing.
Thanks! It was very tender. I appreciate you watching!
WOW, nice porterhouse steak!!!! Looks so moist! Nice and thick!
It was definitely a good one!
Great video. Turned out great but I agree... I think you’ll like reverse searing.
Thanks! Reverse searing works good. The meat seems to turn out juicier that way. Thanks for commenting!
You did a great job on that steak. Perfectly cooked...
Thank you.
That Low 'N Sear thing is awesome, great find Jim :-) Your Porterhouse steak looks most excellent :-) An Extra "BIG" thumbs up :-) ROCK ON!!!!!!!
Thanks Fred! This Slow 'N Sear is really cool. I'm looking forward to more good cooks with it. Thanks for watching! Rock on!
Great looking steak and grill accessory Jim!!
Thanks Larry! The steak turned out great!
Great quality videos, looking forward to looking at your previous uploads. The steak looks great.
Thanks! I appreciate it!
That steak looks perfect. Nice thickness. Hope you enjoyed it....
Thanks! It was delicious!
Wow that steak looks awesome. Just ordered my Slow N Sear today. Going to get some ribeyes for New Years Eve. Probably go with the reverse sear method. Anyway that crust looks perfect!
Thanks! This Slow 'N Sear is nice. Enjoy your steaks!
Helluva good looking first cook with a new tool, I'm glad you enjoyed the steak!
Thank you!
Hi Jim, that porterhouse steak looks delicious, it makes me hungry haha, great vid
Thanks Ben!
steak looks awesome!
Thanks Justin! This thing is really cool!
Don't salt then let it sit to reach temp, the salt pulls the moitsure out of the meat, and it pulls the moisture to the top of the meat. Let it rest to get to temp, season it, put it on the grill but indirect heat, let it cook for a few minutes, then get the coals really hot and sear it, after its caramelized, remove the steak and let it sit for around 5 minutes to let the juice redistribute throughout the steak from being bunched up in the middle due to the heat, if you cut it up, cut thicker pieces, when you cut it too thin more juice runs out of it. (I melt butter and cook sage, basil, and garlic. I poor that on the steak right before i let it rest) well, thats how i cook my steak anyway.
Sea salt and let it rest 2 hr for a 1".5-2" steak pulls water out and will re absorb back in pull some salt with it
I like how wholesome this is. Nothing fancy. Just down home cooking.
Thank you!
Hi Tinman, I've been thinking about using red bricks as a riser for pizza cooking. Have you seen then explode much, from your experience?
I've used bricks in my grill and haven't had any problems.
Thanks TinMan, makes sense, with Chimneys made out of bricks. I also bought the slow n sear, it is much better than kettle alone. Coals lite quicker and evenly. Much appreciated!
Man I want that slow n sear so bad!!!!!! One day great looking steak
Way cool video. Thanks for sharing. btw, You have my truck, lol. I use to have a red 84 just like that. I loved it.
Thanks! My truck's an '87. I bought it brand new. Thanks for watching!
I like my steaks the same temperature you cook your's too. Instead of using just Kosher salt, try using Emeril's Steak Rub and add just a couple of hickory chips to your coals...Your taste buds will dance and sing!
Sounds good! I'll have to try it sometime. Thanks for commenting!
That was fuc..... PERFECT!!! I love my steaks the same way!!! Well done!!!
Thanks! I appreciate you watching!
nice!
Thanks! It was definitely a good steak!
Oooh I need to get one of those, looks amazing
Perfectly cooked T-bone!!! Only way to do it right!
Thanks!
that looks like a fine product
Yeah, I'm really impressed with this Slow 'N Sear! I'm looking forward to doing more cooks with it!
Great video thanks for sharing
Thanks for watching!
$130 ain't cheap, but it will last for many years. Definitely worth the price it if you grill regularly. Awesome looking steak too! =)
Yeah, you usually get what you pay for and this is good quality. Thanks for commenting!
Yeah I got the $80 version without the grated bottom. It's pricey. But for $80.00, I see it lasting for years.
You can't go wrong with a Weber kettle grill. Thanks for the vid. Yummy steak :)
The Steak turned out Great! Excellent crust….so tender! That piece of Stainless Rocks! Now that's Heavy Metal!!!
Please show it in a low and slow cook. Smoke On!!! \m/
Thanks! This piece of stainless does rock! I definitely have to try a slow cook with it soon!
Hi
I have a problem with using 14" griller. The charcoal dies out after closing the lid, even though I leave the vents full open
Big steak sf hat old pick up this is my type of channel
OMG love the add on includes H2O Super cool.
Yeah, it works great and it's stainless steel so it won't rust out.
Dang man, you NAILED that steak. Outstanding job!
Thanks! I appreciate you watching!
I think you are going to really like your Slow 'N Sear. BTW, great looking steak Jim.
Thanks! I'm looking forward to cooking with it again!
Looks good. What kind of lump do you use?
Thanks! Royal Oak is my favorite lump charcoal. I used it here.
Nuts! Just as valuable as a Pet Rock!
nice camera work, and love the special appearance by your neighbor's cat, is he fertilizing your garden? oh yeah great product too.
Thanks!
Dammit Jim! Lol you nailed that steak, cooked it perfectly and my favorite cut. I just went and bought me a top sirloin and grilled it for dinner, yuum!
Thanks Gary! I wish I could find those on sale more often!
That's one great looking steak Jim.
Thanks Mike!
I'm not very good cooking the thicker steaks. Are they grill only?
No, you could sear them in a pan and put them in the oven. It's easier to tell when they're done if you have a meat thermometer.
If thats how you like it, then you did a great job
Thank you!
You’re welcome!
FYI stainless doesn’t rust
love watching your videos - there always Great!
Thank you! I appreciate it!
I'm loving the hat!!!!!
Thanks!
great vid tin man !
Thank you! :)
The steak looked good. a little red for me but still made me hungry
Thanks for watching!
I should add my recipe here...first prep the evening before...very easy....Worchestersire sauce in a tupperware...mix in salt and pepper or whatever to taste and mix...no very important! hit the RibEye lightly with a meat hammer, then take a fork and poke random holes in it...not too much...this is not a jason movie! then lay the meat in the W-sauce, use water until covered- and let it sit till the next day....Next..the Grill, I like mine even...I let cover it completly with flat briketts...and light. Then I take the top and spray it with a water bottle but not with water, with sunflower oil. This will keep the meet from sticking...then I put it on and ONCE THE BRIKETTS ARE ASHED OVER I then throw the meet on it. It usually takes anywhere for the grill to reach temp 20-25 mins. (or until all brickets are grey) FYI ashed over brickets will eliminate any flames (flames are bad) then if you like it smoked a bit, put the cover on...I usually do about 4-7 mins on each side! best darn steak ever! Try it and let me know what you think :)
Nice to see your cat takng a crap in the intro. Gives me real faith in your ability!!!
LOL
@@TosTinManEasyCooking haha
Did you get any meat with that bone?
Man I missed those intros! Great Looking Steak TTM!
The walk up intro makes a comeback! LOL Thanks for watching Jason!
That's so cool..
It is cool! Thanks for watching!
Music does not allow you to listen to it
look at you, getting free stuff to review, you did a great job, steak looks awesome, no doubt a great product
Thanks! I'm looking forward to doing some more cooks with!
Mighty fine lookin steak Jim, that grill works dang good! oh and great job on kitty with fertilizing the lawn there, woot!
Thanks Booger! That's funny about the cat. LOL
Congrats on 30k! Wow. Awesome. Smoke on!
Thank you!
LOL!!! It's SLOW n SEAR sir. You slow cook the steak until the internal temp is ~ 125. Let the steak rest for 15 minutes. Put steak on the SEAR side. Done. :-) You can serve it piping hot, no need to let it rest. Reverse sear is perfect for the Slow n Sear.
A good steak is a good steak! LOL I'll try the reverse sear method next time. :) Thanks for commenting!
TosTinMan EasyCooking Thank you and PLEASE keep up the EXCELLENT videos!
Looks good on the inside, kind of burnt on the outside.
This video is longer than it takes to cook the damn steak
enigma9789 😂
......perfect steak. 👍
*AmAmAm. Appetizing Work. Pleasant Evening.*
grilled all my life. That seems like a good idea, thank you for the good video. Something I do is, I don't use a thermometer, and I don't salt my meat until right before I put it on the grill. and the next time make a video where the meat is rare
Perfect!! Just the way I like it medium rare!!
Thanks!
Nice hat
Let your steak come up to room temp before you salt it! Salt pulls out moisture and your steak will not be as juicy
this appears to be very similar to the Grillaque that is about $70
I don't think the Grillaque has anything that holds the coals. It's just the water reservoir.
What temp was the grill running?
I think it was about 250-275 degrees.
the music in all of these videos frickin ROX!!!!
Jim your steak looks tender juicy and delicious.
Thanks Rick! It was good one!
Oh so we're all just supposed to ignore that cat taking a shit at the beginning of the video?
.....ok
If Im gonn spend north of $50 on a piece of meat Im goin to a restaurant and gettin fuckin service brother Gunson’s Chicago baby 💯
Good job
Thank you!
Skip to the 4:30 minute mark and bypass the infomercial. How come you didn't cook it all the way through? Still raw.
I'm not making jerky.
Sorry but that is not a Porterhouse , thats a T-Bone . The steak you have was cut just in front of a porterhouse and has a much smaller tenderloin than what you would find in a porterhouse.
Ya done it backwards hehehe... "Slow" then "Sear" ... but its ok, it looked as though it turned out well. Try it the other way next time, you can thank me later :-)
😋😋😋
That cat droppin a deuce.
I couldn't have planned that! LOL
There’s nothing slow and sear about this cook. Your supposed to cook the steak on the cold side where there isn’t any charcoal and then quickly sear it off on the hot side. Smh .
that steak should be in steak heaven how you killed it.
"boy look at that crust".... My gosh what a disaster.
LMAO
"Oh shit, I burned my steak" would have been a more appropriate response from him.
Yeah, that’s not crust. That’s the best steak he’s ever cooked? 🤔
foodgasm
why is it nobody can properly grill a steak...why? there is a difference between searing and burning.
FLYBOY123456789 perhaps its predominantly subjective, and thats why? Because its how HE likes it, and not how YOU like it?
loved the haters joke, one like from me sir 😀
Thank you! :)
It's nothing but metal, why so expensive?? Is it gold or silver or something?? No way I'm paying over 30 dollars for that thing let alone 130 dollars.
That my friend is a T-Bone Steak.. Not a Porterhouse......
Yup T-Bone.
You need to throw that hat in the BBQ..
dog came running wondering WTF did you do to that piece of meat. I bought mine and I know you do your cook in reverse on a slow n sear. But to each their own.
looks dry..
No worries, I plan on getting some steaks more expensive than my Weber 22 Premium. www.lobels.com/store/item/wagyu-filet-mignon.htm This bit of kit looks like it'll help me out just right. Thanks for the demo.
Go niners!!
Hugo Vega they suck tho
Hugo Veg