I have two Peter Luger porterhouses I'm making for a dinner party tonight, and I need help with the estimated cooking time. I plan on following the cooking suggestions they include; which is to pre-heat the broiler for 1/2 hour (yikes!)' and then cook to desired doneness (we're aiming for rare at 140 degrees). But the instructions don't give an estimate for about how long this should take, and I'd like a rough estimate just for planning purposes. I will have an instant-read thermometer, but I'd like a good starting est., so that I'm not poking my hand under a hot broiler every few minutes, not to mention poking lots of unecessary holes in the meat.
FYI- the steaks are at least two inches thick, about two lbs each. Also, should I flip them through in the middle? The instructions don't say to, so I wasn't planning on it, unless instructed otherwise.
Thanks in advance for the help!