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re: Help with a porterhouse
Posted on 1/26/15 at 12:49 pm to rbWarEagle
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 12:52 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...
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