OK. You got me. I didn’t know you could do that. The only gas grill I ever had didn’t offer such a capability.
Chunk the gas grill. I’ve got one my FIL bought many years down by the pool. The gas cylinder has a 1990 stamp on it…won’t refill that puppy now will they? Gas is easy, simple and just not so good.
hey micheal, how about turning off one side of the grill?
Hmm…buy a $10 Hibachi, fill with charcoal, fire it up till you get hot white coals, then figure about 3 minutes per side.
I guess that you’d probably have to do them using indirect heat, then. Oh,wait. You said you use a gas grill. I don’t know how you’d be able to use indirect heat on a gas grill. I suppose you could use the warming rack instead of the closer grill.
I’m sorry I can’t be more helpful.
I think a gas out door gill is just not hot enough to cook a one inch steak "fast and rare"………..
The hottest part of your typical gas gill is the top rack with cover closed and both burners turned up full. and not the first grill over the gas flame .Try it , it just might work for you.
Doesn’t matter much. I just use regular olive oil from
Costco (I think it comes in a gallon or half-gallon size)and it works fine. Do allow for some resting time also—I always undercook because even a regular steak can benefit from that.
Well. Now you know. [;)]
HMM? maybe a good EVO ?
Sorry Micheal, I forgot to mention the thicker ones 1 1/4 to 1 3/4 cooked slow & low come out good, but sometimes I need a quick & cheaper pt’house.
Rub it with olive oil. that’s the Italian way of grilling and should help.
I’ve never had that happen. I’ve never grilled a porterhouse that thin, though.
It seems like when I do Porterhouses on the gas grill (rare & med. rare) they seem to dry out right when their ready. I cook them on high to med. high. They are supermarket steaks about 1 in. thick. No salt or marinade. I have no problem with ribeyes or sirloins. Maybe rub on a little butter after turning?
Porterhouses drying out while cooking
You must be logged in to reply to this topic.