Would be great to get some input from the community.
My plan for Christmas is to cook a large porterhouse (3KG+) as follows:
1) Sear as best I can in large skillet, finish with blowtorch
2) Roast low and slow at 140 degrees f for approx 4-5 hrs until cooked through.
3) Rest for an hour, slice, heat up and serve.
I have been unable to find any tips for roasting a porterhouse, plenty of posts for fore rib, rib eye and prime rib using the method above.
Anyone have previous experience of doing something remarkable with porterhouse?
Invite a friend to chime in on this discussion.Email a Friend
by Arturo Rojas | A great Cubano depends on great pork, and this Cuban pork recipe is just as perfect on its own as...
by Jen Wheeler | There is absolutely nothing wrong with hummus, guacamole, or even a good store-bought dip (looking...
by Chowhound Editors | Make-ahead Labor Day recipes ensure that you get to enjoy the party along with everyone else—and that...
by Jody Eddy | Labor Day is the holiday that brings the long hot days of summer to a close. Say farewell to the season...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.