Breaking in the Mini - I" thick porterhouse

Pigasso

First off, please allow me to say "I KNOW!" I know steaks should be at least 1 1/2 inches thick to use the T Rex method, so I gather that is out. What I do have is a very nice porterhouse steak, I" thick. How would you siggest that I cook this for the mini's inaugural cook?[p]Oinks and thanks!

TRex

Pigasso,[p]Hmmm, don't know how this will work, but I'm just brainstorming here - how about sear at 750 for 30 seconds a side, rest on plate for 5-10 minutes, then roast at 400 for maybe 2 minutes a side or until it's done to your likeness, rest again for 2-3 minutes or so before slicing. [p]Not sure how that will work, but I put myself in your place just now and that's probably what I would try.[p]Good luck![p]TRex

TRex

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Pigasso

TRex, - the day got away from me. This will have to wait until Monday! Primr Rib tomorrow - pictures will follow.[p]Thank you for the advice.[p]Oinks to you!

Steve-B

TRex,[p]Could you maybe just sear each side for maybe (90 seconds???just a guess on time) then rest and eat. i.e. skip the roast at 400 degrees[p]I am just brainstorming also. I cannot think of reason this wouldn't work, but it is late. The only thing I see as an issue is time.[p]Just a thought[p]Steve-B

Chubby

Steve-B,[p]I think you're on the right track....depending on how you plan to eat the steak.[p]I think you'll still want to let it cook thru (after the inital sear) 2 minutes or so on each side (at a reduced temp). 275-350[p]Chubby