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Thick Steak

edited 10:43AM in EggHead Forum
Apologies for posting this on the wrong forum-I am reposting here -can anyone give me some suggestions on how to best cook a 4 pound 3 inch thick porterhouse. Like it medium rare in middle. How high should I go on the temp and for how long each side. Do I need to dwell it after a hot sear on each side. Thanks for any assistance.
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