Need help, Porter House Steak

Unknown

I don't often ask but when I have the response has been excellent. I am cooking a porterhouse steak for my son-in-laws birthday and can't find any directions in the recipes for it. What temp.for the egg, internal temp. and how long to cook a 3-4lb porterhouse, 1 1/2 inch thick in the med. sized egg. Thanks for any advice. Saucy

mad max beyond eggdome

Saucy Elbows,
this is an easy one. . .T-REX it. . .you can read then entire story at naked whiz's web site, but here it is in a nut-shell. . .[p]get your egg up to 750 degrees+. .. rub the steak with a little olive oil, kosher salt, and if you have it, some dizzypig cowlick rub, or montreal steak seasoning, or simply some black pepper. . .. for a 1 1/2 inch steak, but the steak on for exactly 90 seconnds to sear the first side, then flip it and sear the second side for exactly 90 seconds (wear heavy gloves and watch out for flashback), then remove the steak, and set it on a plate, uncovered to 'rest' for 20 minutes (the 20 minute rest is very important to relax the 'muscle' and makes for a very tender steak), while you close the vents and get the egg back down to about 400 degrees. . .after the 20 minute rest, put the steak back in the egg for about 6 minutes per side for medium rare (you can use a ready check thermometer to test temps if you need to - 3 to 4 pounds is a big hunk of meat, so it may take a little longer during this tme). . .this will be the best steak you ever ate. . ..