Hey folks welcome back for another episode here at T-Roy Cooks. Folks it's almost Father's Day and I don't know about your father but me personally as a father I love steaks I would love to have a really nice steak and I got to tell you he doesn't get much better than the low bells of New York look this is a me this 36 ounce USDA Prime dry aged Porterhouse steak folks you can have one of these too go to their Instagram account it's instagram.com slash low bells since 1840 they're doing a giveaway y'all go check it out I'm fixing to take this out of the crowd back bag let me let you see some marbling on the other side too fix take it out of the crowd back bag and we're gonna let a bloom for about 15 minutes then we're gonna season it we're gonna throw it on the DCS gas grill should be a great one I know this food is some kind of fine we'll be right back folks all right gang this is that steak it's all bloomed up now I've got a lemon right here let me show you a little trick actually learn this from low bells take your lemon okay you rub the fat squeeze the lemon rub some lemon juice all over this fat layer right here all the outside and what this does it keeps your fat from from browning and getting all burnt so we're gonna check it out now we need to season this up so first thing we need to do is put a little bit of olive oil on there so let's do that we're gonna do both sides all right now in here I've got some salt pepper and garlic we're gonna toss some of this right over here SPG folks it's good stuff that's a chef's bloom all right so we're gonna do the other side just like this we'll meet you right back all right gang here we go I got my DCS grill screaming hot and I just want to tell you when you got a bone in steak of any kind you're gonna have a hard time getting grill marks on it because the bone protrudes from the height of the meat so it actually keeps the meat from getting on the grates and if you get some grill marks fine but it's not gonna be perfect so we're gonna let this go a little bit and if you see some flame up like that as far as a nice thick steak and I'll let it come to room temperature for about an hour so that's what you want to do with a thick steak like this and you can also reverse sear this I'm not showing that tonight but you could definitely reverse sear this and it would turn out wonderful so I'm gonna leave the lid open I've got this cranked up as high as I can so we're probably pushing 900 to 1000 degrees on the temperature off of these you know DCS grill here we're just gonna let this go for a few minutes and we'll be right back all right folks as you can see USDA Prime a lot of fat content she flames up don't worry about it it's been three minutes we're gonna flip it over we'll put it on a little bit different spot press it down a little bit just try to get that meat to get on that grill and get some grill marks so we're gonna let it go for another three minutes we'll be right back all right folks there we go we're fixing to check some temp still 74 75 degrees I'll tell you what I'm gonna do I'll take it put it on the bread rack we're gonna cook it slow but we got some grill marks on us so that's what we need right there so we're gonna put it up on this bread rack and we're just gonna cook it in direct for I don't know until it's done I'm trying to get it to about a 125 135 temp so let me do that we'll be right back all right folks got a little bit of a real butter and garlic in here it's gonna spread this over the top of this steak I just pulled it off the grill and it's gonna lie give you a lot of more flavor I'll tell you it's a good stuff fabulous steak fabulous steak smells wonderful we're gonna tend to it in four for about 15 minutes we'll be right back all right gang my steaks rested over here let's check it out see what it looks like let's just cut right down the middle right here oh man there you go now I'll tell you another thing with these USDA primes it's still got some pink in the middle here since this is almost looks like a medium well but if you lift this thing sit it's like the red will come through in fact you can probably see it as we're talking it turning more and more red so this is probably more like a medium actually so let's check it out let's take a bite all right folks let's check this out this is the end cap I just told you about both I have pure goodness right there let's have it oh let me show you this I told you when the slice sits turns a bright red so that's what you're looking like see if I get some light on there for you this is not well done this is a nice medium USDA primes cooks a lot different than choice or select so be careful with it when you're grilling it it's got a lot more modeling flames up you need to watch it it cooks faster so be careful with that too folks this is actually right here telling you ain't done getting any better than low bells of New York folks you want thumbs up hope you sub if you like the video hope you're in share it tell all your friends T-Roy cooks responsibly folks and don't forget to go to low bells dot com slash toward cooks see all my videos that I've done for low bells and if you want to get in the free giveaway I'll put a link down below but it's Instagram go to Instagram dot com slash low bells since 1840 y'all need to enter it's good stuff we'll see y'all next time here at T-Roy Cooks later folks