Help with a porterhouse

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.

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.