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This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here.
Here's another classic from the post-war era.
e.
Ingredients
2 Porterhouse steaks, USDA Choice grade, at least 1-1/2 inches thick
2 tablespoons Dr. BBQ's Steak Seasoning (see the recipe here)
Instructions
Prepare the grill direct and hot. Sprinkle the seasoning evenly on both sides of the steaks. Place the steaks directly on the grill. Cook for 4 minutes. Rotate the steaks 90 degrees. (This helps make the nice cross hatch grill marks). Cook another 4 minutes. Flip the steaks and repeat the process. Check for doneness. I like mine pretty rare, so I take them off at 125 degrees, but you may want to go to 135. Remove to a platter and serve.
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This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. Here's another classic from the post-war era. e. Ingredients2 Porterhouse steaks, USDA Choice grade, at least 1-1/2 inches thick InstructionsPrepare the grill direct and hot. Sprinkle the seasoning evenly on both sides of the steaks. Place the steaks directly on the grill. Cook for 4 minutes. Rotate the steaks 90 degrees. (This helps make the nice cross hatch grill marks). Cook another 4 minutes. Flip the steaks and repeat the process. Check for doneness. I like mine pretty rare, so I take them off at 125 degrees, but you may want to go to 135. Remove to a platter and serve.
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