Help with a porterhouse

How ya doing it?
Grill? Oven/skillet?

Well, the reverse sear is pretty damn hard to screw up. Season your meat, through a meat thermometer in the thick part of that bad boy, put in the oven at 250, and cook it until your thermometer says 118-120.

Take it out, rest it for about 10 minutes or so, and hit with a high, hard, and fast sear for about 30-45 seconds on each side.

I haven't done one on the grill, but the process is exactly the same.

quote:

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Was thinking about the Alton Brown method with the cast iron in the 500 degree oven

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Not a reverse sear.

Ohhh, I see. That makes sense. I suppose I'm just talking about a sear and quick cook in the oven. The cut may be an inch and a half...

Yeah, she actually picked up the steak so I haven't seen it yet, I was just eyeballing the wrap it came in... Honestly could be anywhere between 1-2 inches

She bought her own birthday dinner?

Make sure you check your statement.

I find the Alton Brown method doesn't work as well on a steak with a bone in it.

Why do you want to try this method on such a nice cut of meat? Why not wait until you can grab a ribeye or strip on sale at Winn Dixie for 5-6$ a pound?

Do you have a meat thermometer?

i use a hot cast iron but not an oven. I like a nice char on mine, so I'll cook the first side to my liking, then I'll flip it and stick the thermometer in it until it's anout 120deg in the center.