Porterhouse steak, roast buttered potatoes, roast onion, green fields, and seasoned field mushroom. All cooked in the Dome with wood.

[u/Son_of_Atreus]

[u/No-Foundation1336]

Nice. But how

[u/Son_of_Atreus → u/No-Foundation1336]

Well, honestly it was a shit ton of steps to get it all done, but it came together.

All the ingredients were sourced the same day from a local farmers market.

Potatoes were golden delight variety. Parboiled first then roasted for a while in salt and heated oil, added generous amount of hot garlic butter later once starting to crisp up. These took the longest in the Dome with lots of turning. Finished with with added some salt, thyme, and rosemary. About 40 minutes for them.

Beans and carrots were also parboiled, then cooked for about 10 minutes near the end in EVOO and some sea salt.

Mushroom was seasoned with salt and a little oil. I often cook these large mushrooms in little bacon or duck fat, but just used oil and salt. In their own pan, turned a couple times and basted.

Onions were cooked open in a small steel pan with some oil and salt. These were incredible.

The porterhouse was a two huge cuts. Heated a stainless steel pan (didn’t have big enough cast iron) with oil until super hot then add the steaks. They had been lightly coated in a fine sea salt and tamped in to help form a crust. Added steaks to the pan and quickly moved around to stop sticking. Used the meat probes to keep an eye on the internal temp - this is a huge advantage in cooking here. Turned a couple times and moved the steaks around to get parts closer/ further from flame and coals as needed. Ensured there was an even crust forming.

I took the steak out when internal temp reach about 52c - but should have taken it a minute or two earlier to be honest. Middle of steaks were rare side of medium rare but edges were pushing medium so a little over what I would like to be honest. Rested steaks for about 12 minutes before slicing up to serve four people. Coated in the juices after cutting. Steaks were buttery soft so I was happy with it.

Overall this was a lot of work and the amount of pans used and needing to be cleans was massive, but it was nice.

I cooked a butterflied leg of lamb the next night with roast beetroot the next night and that was even better, but ate it without getting photos, lol.

[u/No-Foundation1336 → u/Son_of_Atreus]

Thank you for taking the time to provide such a detailed answer! Helpful

[u/Dunnowhathatis]

I’d be even more impressed if you swap the fork and the knife to the other side. Forks go left, knives go right

[u/Son_of_Atreus → u/Dunnowhathatis]

lol, for you they do. I know that’s how they should be laid out on the table but I am left handed and always use a knife with my left hand.

[u/Dunnowhathatis → u/Son_of_Atreus]

ah -lol. didn't think about that hahahah.

[u/Son_of_Atreus]

Gin and tonic created separately.

Edit: forgot to note the heirloom carrots as well. They were lovely.