How to Cook the Perfect Steak: #8 “3-inch Porterhouse on a Grillworks Argentine Grill”
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- čas přidán 29. 08. 2024
- This is Method #8 of 10 of my Summer Steak Series, “the 10 Manliest Ways to Cook a Steak”. Although I much prefer grilling on an old-fashion ground-fire, it’s not always possible, especially after periods of heavy rain. For those times, I whip out my Grillery by Ben Eisendrath and the fine folks at Grillworks, Inc. in Ann Arbor, Michigan.
I’ve traveled to and all over Argentina at least ten times and have experienced countless parrillas (wood-fired grills) in backyard, residential, and commercial settings. However, Ben’s American made renditions are by far superiority in design, materials, and craftsmanship than any grill I’ve encountered in Argentina or the 70+ other countries I’ve traveled. Not only are these grills found in James Beard award-winning live-fire restaurants throughout the world; an earlier version was used by James Beard himself. They are truly magnificent works of art. Enjoy!
You can find more information about Grillworks on their website: www.grillworksusa.com.
The Porterhouse appeared to be virtually void of any marbling. I've grilled steaks from 3 year old, grass fed, heavy aged beef that had lots of marbling. and ate like a dream!
I like that the juices from the steak are dripping down a collector so you don't get to loose most of it into the fire like most grills would normally. Although for someone who eats well done steak once I see some redness, that's it for me with the steak!
Which is well established Queen; actually, I was the same way once. My friends got me into medium well steaks...then medium, and now I can do rare (although only if I’m grilling it). We’ll get you there but it’ll be a process and one step at a time!
Nice cut, just i i would cook it different to my own taste, but each to its on.
O happy holiday. I cant believe i didnt catch this one. I hope all is well.
Jody from Miami sends.
1st off, thank you for the video. I happen to come across it while looking at the Grillworks grills. It is a superb video in quality and content. Def a Med-rare to Med steak lover myself. We had their Architectural grills in our hotel restaurant. You used a lot of quality products as well! My only question, as I haven't researched it yet, is the peanut oil on the wood? I haven't ever seen that before on any cooking show or video. What does that do for the wood firing process? Thank you in advance....about to check out your other videos!
Hello there. What size grill are you using?
Also are you burning the wood fuel in the grill or do you have a seperate spot or chimney?
Overcooked