"The broiler line is also extremely hot, with eight broilers running at over 800 degrees. Here's what they do: The porterhouse is placed directly onto the broiler, and then seasoned only with salt. The steak is flipped once during the broiling process."
So I am thinking about cooking this bad boy using the after burner method, which per Meathead's article gets you to about 800 degrees. But the Meathead article also recommends you only use the after burner on steaks of 1/2-3/4 inch thick. I want my porterhouse to be at least 1.5 inches thick. Does anyone know why the Meathead rec is for thinner steaks? Is this doomed to failure or can this work?
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