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?
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