you do a two zone grilling: classic method is charcoal on one side, nothing (or drip pan with water if you like) on the other. What I do is charcoal in the center, and nothing around--you then move the steaks after searing outwards. It works really well for porterhouse, since you can leave the non filet mignon part closer to the fire, while keeping the tender part more towards the edge of the grill. There is a great book with techniques, "Weber's Charcoal Grilling: The Art of Cooking with Live Fire."
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timeasmymeasure
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Date: 2013-04-25 02:39 pm (UTC)other. What I do is charcoal in the center, and nothing around--you then move the steaks after searing outwards. It works really well for porterhouse, since you can leave the non filet mignon part closer to the fire, while keeping the tender part
more towards the edge of the grill. There is a great book with techniques, "Weber's Charcoal Grilling: The Art of Cooking with Live Fire."