Grilled Florentine-Style Steaks

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These barbecue cooking instruction are wrong, wrong, wrong...

When cooking a porterhouse you should sear it at the end of the cook, not at the beginning of the cook. Cook it on the indirect side to start. Using a temperature thermometer in the fattest part of the meat cook indirect until the meat gets to 115/120 degrees... Then move it to the direct heat side of the grill to finish it and give it that dark mahogany crust like you get at an expensive steakhouse. It should be 130 degrees when you pull it off the grill. It will continue to cook while you rest it for 5 minutes while you get you side dishes prepare. It will be a perfect medium rare at 135 degrees when you serve it. Backyard cooks that don't have a temp thermometer in their meat have no chance of getting right every time.

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Steaks were overcooked. I followed the recipe to the letter ( especially wasting 4 hours of the steak sitting in the fridge Next time I will cook it half the time.

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Just pulled the steak off the grill, after following the recipe times....It was sooo overdone. I would strongly suggest to re-evaluate cooking time...like cut it at least in half, for total cooking time.

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Very nice, excellent!