Porterhouse and Filets from Purely Meat Co
These beefy cuts were marinated in a tasty soy, ginger and garlic marinade for 4 hours and then placed on an indirect setup until internal temp of 110. Once the filets and porterhouses hit temp I removed them and quickly got my temp up to 500. I did this by simply adding 10 briquets and opening my vents all the way. Once the temp hit I added my Beefy Purely Meat Co cuts and seared for a 1 min each side. 15 mins later I sliced them and dressed with a delicious Chimichurri!
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Steak Marinade:
1 cup soy sauce
2/3 cup red wine vinegar
1/2 cup honey
1/2 cup balsamic vinegar
2 tablespoons fresh chopped ginger
2 tablespoons fresh garlic minced
salt and pepper to taste
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Chimichurri Ingredients:
1/2 cup spinach puree
2 bunches cilantro, chopped
1 bunch fresh parsley, chopped
1 small onion, diced
10 garlic cloves, minced
1 tablespoon oregano
1 tablespoon paprika
1 juice of lime
1/2 cup extra-virgin olive oil
Salt and pepper to taste
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