Get ready to salivate as we dive into the epic tale of four men who tackled a monstrous 5lb porterhouse steak challenge. This mouthwatering adventure is not for the faint of heart, but for those who are intrigued by the ultimate test of stomach strength. Join us as we recount the beefy journey of these brave souls, and discover if they were able to conquer the colossal steak or if it conquered them.
Introduction:
Adventures come in all shapes and sizes, and the best ones usually involve a good meal. That’s why four brave men decided to take on the ultimate food challenge: devouring a colossal 5lb Porterhouse steak. It wasn’t just any steak, though. They seasoned it to perfection with Cow Cover, Dirty Bird HOT, and Texas Beef, cooked it to medium-rare on the Pit Barrel, and savored every bite. Join us as we dive into this mouthwatering adventure and discover the ins and outs of cooking the perfect Porterhouse steak.
Getting Started: The Recipe
Before we dive into the cooking process, let’s start with the recipe. A 5lb Porterhouse steak is no small feat, and you want to make sure you get it right. Here’s what you’ll need:
- 5lb Porterhouse steak
- Cow Cover, Dirty Bird HOT, and Texas Beef seasonings
- Aluminum foil
- Thermoworks DOT probe
- Charcoal and lighter fluid
- Pit Barrel cooker
Preparing the Steak
Start by trimming any excess fat off the steak. This will help it cook evenly and prevent flare-ups on the grill. Then, generously season both sides of the steak with the Cow Cover, Dirty Bird HOT, and Texas Beef seasonings. Make sure to work the seasonings into the steak, so they don’t fall off during cooking.
Cooking the Steak
Light your charcoal on one side of the Pit Barrel and leave the lid off for 15 minutes. This will allow the coals to heat up and create an even cooking temperature. Once the coals are hot, place the steak on the grill over the coals and insert the Thermoworks DOT probe into the thickest part of the steak. Set the monitor to warn when the steak reaches 128°.
Cook the steak for a total time of one and a half hours. Make sure to keep an eye on the temperature and adjust the coals as needed to maintain a consistent heat. Once the steak reaches 128°, wrap it in aluminum foil and let it rest for 20 minutes. This will help the juices redistribute throughout the steak and make it tender and juicy.
Cutting and Serving the Steak
When the steak has rested, it’s time to cut and serve. The best way to cut a Porterhouse steak is against the grain. This will make it easier to chew and allow you to enjoy every bite. Serve the steak with your favorite sides and enjoy the fruits of your labor.
Conclusion:
In the end, the adventure of cooking and conquering a 5lb Porterhouse steak is all about the process. From seasoning to cooking to cutting, every step is important to achieving a mouthwatering result. Remember to use quality seasonings like Cow Cover, Dirty Bird HOT, and Texas Beef, keep an eye on the temperature with your Thermoworks DOT probe, and give your steak time to rest and relax. With these tips and a little bit of courage, you too can conquer the ultimate food challenge.
FAQs:
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Can I use different seasonings to season my Porterhouse steak?
Yes! While Cow Cover, Dirty Bird HOT, and Texas Beef are great options, feel free to use any seasonings you prefer. -
How long should I let my steak rest before cutting it?
Letting your steak rest for at least 20 minutes will help the juices redistribute and make it tender and juicy. -
Can I use a different type of grill to cook my Porterhouse steak?
Absolutely! The most important thing is to maintain a consistent heat and keep an eye on the temperature with your Thermoworks DOT probe. -
How many people can a 5lb Porterhouse steak feed?
A 5lb Porterhouse steak can feed 4-6 people depending on serving sizes. -
What is the best way to reheat leftover Porterhouse steak?
The best way to reheat leftover Porterhouse steak is to place it in the oven at 250° for about 10-15 minutes. This will help it retain moisture and flavor.