Yay or nay on sous vide for this beautiful piece of meat? If yay, what temp and for how long? I see so much variance in suggestions… especially regarding more fatty cuts. I really don't want to mess it up!
No grill, but I do have an induction burner for cast iron. I prefer medium rare up to medium.
by anon123_anon
2 Comments
I believe that’s a porterhouse
Nay. For me long cook methods like reverse sear and sous vide aren’t needed for 1″ thick cuts.