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Porterhouse Tips

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JefCB01 Posts: 57

May 2014 in EggHead Forum

I have a huge 2in thick porterhouse cut from the meat market. Any tips on how to cook? Just like any other steak or something special? Thanks for any tips.

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Terrebandit Posts: 1,750

May 2014
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I'd do it the same as any steak. Bring it up in temp slowly and sear the crap out of it at the end.

Dave - Austin, TX
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Wolfpack Posts: 3,551

May 2014
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Reverse sear for something that thick. Or you can always hot tub it...

Greensboro, NC
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