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Message
Help with a porterhouse
Posted on 1/26/15 at 12:43 pm
Posted on 1/26/15 at 12:43 pm
Doing a reverse sear tonight for my girl's b-day and I'm not experienced with this method. I've got a 1.5lb porterhouse which seems to be around an inch thick (IIRC). Could anyone give me suggestions on cooking this bad boy rare?
Posted on 1/26/15 at 12:45 pm to rbWarEagle
How ya doing it?
Grill? Oven/skillet?
Grill? Oven/skillet?
Posted on 1/26/15 at 12:49 pm to BRgetthenet
Was thinking about the Alton Brown method with the cast iron in the 500 degree oven, but I'm open to suggestion.
Posted on 1/26/15 at 12:49 pm to rbWarEagle
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.
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.
Posted on 1/26/15 at 12:49 pm to rbWarEagle
2" thick is optimum for a reverse sear. I've never done one that way under 1.5"
Posted on 1/26/15 at 12:49 pm to rbWarEagle
quote:
Was thinking about the Alton Brown method with the cast iron in the 500 degree oven
Not a reverse sear.
Posted on 1/26/15 at 12:52 pm to FalseProphet
quote:
put in the oven at 250, and cook it until your thermometer says 118-120.
I would take it out at around 112-115 for a thinner cut. If you're looking for Med-Rare. Just my experience...
Posted on 1/26/15 at 12:53 pm to FalseProphet
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...
Posted on 1/26/15 at 12:54 pm to rbWarEagle
I know you already have it, but demand thick steaks from now on. One inchers tend to overcook. Also, be prepared for lots of smoke with a high heat skillet. I've set off my smoke detector more than once.
Posted on 1/26/15 at 12:56 pm to Degas
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
Posted on 1/26/15 at 12:57 pm to rbWarEagle
She bought her own birthday dinner?
Posted on 1/26/15 at 12:58 pm to Degas
With my credit card, don't worry
Posted on 1/26/15 at 1:01 pm to rbWarEagle
Make sure you check your statement.
Posted on 1/26/15 at 1:25 pm to Degas
Sooo... Anyone? Porterhouse (1-1 1/2 inch) rare method with a cast iron?
Posted on 1/26/15 at 1:29 pm to rbWarEagle
I find the Alton Brown method doesn't work as well on a steak with a bone in it.
Posted on 1/26/15 at 2:04 pm to CarRamrod
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?
Posted on 1/26/15 at 2:07 pm to CHEDBALLZ
Okay, so maybe just cast iron with some oil and a spoon to baste?
Posted on 1/26/15 at 2:09 pm to rbWarEagle
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.
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.
Posted on 1/26/15 at 2:13 pm to Lester Earl
I don't but I'm going for rare so I figured if I just got a solid sear, it would work out...
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