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!


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


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