01-17-2020, 08:17 PM
Porterhouse (sirloin, New York cut..whatever you want to call it) is just one side of a Tbone. Rib fillet is the other side.
How fucking thick of a steak are you cooking 7/4? I cook an inch thick Tbone 4⁄4 with a 4 minute rest and it’s perfect medium/medium rare every time.
Olive oil and pepper both sides of the steak at least a half an hour before cooking. Salt just before you cook so it doesn’t draw all the moisture out. A knob of butter just with a minute to go to coat the steak and Bob’s your Auntie’s live in lover.
How fucking thick of a steak are you cooking 7/4? I cook an inch thick Tbone 4⁄4 with a 4 minute rest and it’s perfect medium/medium rare every time.
Olive oil and pepper both sides of the steak at least a half an hour before cooking. Salt just before you cook so it doesn’t draw all the moisture out. A knob of butter just with a minute to go to coat the steak and Bob’s your Auntie’s live in lover.