Frozen 40 oz Porterhouse (Pic heavy)

HofstraJet

I forgot to take out my dinner to defrost so I'm going to try cooking a frozen 40 oz Flannery dry aged Prime CA porterhouse.

Going to do a reverse sear, contrary to popular opinion. Indirect at 300 to start.

Will keep everyone updated.

 

lousubcap

"No balls, no blue chips" but that is quite a hunk of beef to run an experiment on.  I would have tossed to the next day-but...when hungry "you gotta do what you gotta do."  Enjoy-  

YEMTrey

That's a helluva hunk of meat right there.  Standing by for the finish!

Star_TrEGG

Oh, this will be good...

Mattman3969

I bet this will be stellar.  

Photo Egg

Is it still slow roasting.....................

HofstraJet

Photo Egg said:

Is it still slow roasting.....................

LOL - I was too tired to post the pics after eating it while watching that stellar Game 7. The steak didn't seem as tender as it normally would be (I did overcook it a bit, but not too badly). Jury is still out on this method with a monster steak. Will try with smaller ones and see what happens.

Photo Egg

It looks good, but I might have held off till it was thawed. A good experiment for sure.

northGAcock

What a beautiful hunk of beef. On the memory front....there is memory medicine they tell me.....what I don't get is...you would need to remember to take it, right?

Legume

HofstraJet said:

I forgot to take out my dinner to defrost so I'm going to try cooking a frozen 40 oz Flannery dry aged Prime CA porterhouse.

Going to do a reverse sear, contrary to popular opinion. Indirect at 300 to start.

I don't understand the 'contrary to popular opinion' comment.  I think most here would recommend reverse sear for a thick steak.

Anyway, it looks like it turned out well.

SmokeyPitt

Looks good from here.  There was an article in Cooks Illustrated where they ran a test and they actually preferred cooking a frozen steak from frozen instead of thawing.  I typically use sous vide from frozen just because they are already in a food saver bag and it is so easy to just drop them in a bath.  I give them an extra hour.  That was a big ole hunk of beef so it would probably need 3 hours in a sous vide from frozen.