Cooking 3/4 inch porterhouse, help!

Unknown

hey Folks,[p]I've been trying to buy more of my meat from local farms lately, and I just picked up some grass fed, dry aged, organically raised porterhouse steaks, but they cut them 3/4 inch thick, they had none thicker. I usually get mine 2 inches thick or so, so that I can have more margin for error in getting a nice medium rare. [p]Is it possible to cook such thin steaks and get:[p]1. a nice crust, but still
2. medium rare[p]Anyone have any strategies that might help? Should I run the heat very high and cook very quick, 2-3 minutes a side? Should I skip the dwell? Such thin steaks tend to go from "rare" to "well done" in the blink of an eye. Any help would be appreciated![p]rick

TRex

I'd sear those about 3 minutes a side and pull them off - let them rest for 5-8 minutes then slice - if they are indeed 3/4" thick that'll probably be all they need. The Thermopen will come in handy here, if you have one - thin cuts of meat are a little trickier, as you allude to. You'll want to pull them at 125, no warmer, so start checking the internal temp about a minute after the flip.

Good luck,

TRex