Got this beauty from a local butcher. It's a 42 day dry-age porterhouse. I rubbed in salt and pepper and put it on the rack in the oven at 250° until we got to 115° internal temperature. I let it sit for a few minutes and got my cast iron ripping hot (outside of course, so that I didn't smoke out the household) and seared for a minute and a half on each side and around. It was so absolutely delicious. I was insanely stoked. Gnawed on the bone for awhile. So happy.
by Spiritual_Praline672
9 Comments
Looks great! Enjoy bro!
this looks SO DELICIOUS! good for you!
Crust looks pretty damn good to me. Nice!
That looks fantastic. Great job, OP
Great job – bonus points for gnawing up the bone!
Try mayo… I wouldnt but ive seen great things
You don’t have a crust because you crowded the pan
If the crust you seek is that GBD, Chris You g has several great videos about it
[this one](https://youtu.be/IZY8xbdHfWk?si=GUXLK-tpkz_Wc1yU)
[or this one](https://youtu.be/YFpnNixm5Vs?si=kaLgdVuUBEJCgI0K)
Every time I put internal temperature probes on a steak or Rib Roast, it looks like I’ve attached battery cables to its, “most sensitive” parts.
“Herr Ribeye, you will cook evenly and will not fool the probes into thinking you are still raw when you are well done or I will call Frau Bloucher to give you a different kind of “grill stripes”! VERSTEHEN?!
All joking aside, it is a beautiful steak, nice thickness, too.
Gnawing on the bone is what it is all about