In the oven at 225 until it hits 115, then into a skillet for 60 seconds on each side. Not bad for $14.
OK.. question, looks like you have butter, garlic, and an herb (rosemary?) ready for the searing, but what's already in the skillet? Still..
The herb is thyme. Rosemary works good too. The skillet has some bacon grease and leftovers from caramelizing some onions.
Doin a 176 oz. one for wife and family. gonna do a sear first 500*/20/min, then 200* to 128*!Happy Mom Day
That looks very tasty. I did two porterhouse on a 700 degree gas grill. perfect my wife said sorry I did not get an after pic they were consumed in a hurry!
Sure. That's where all the flavor is. I don't eat most of it, but I figure it can only help things taste better while its cooking.
The flavoring has a lot to do with the fat that is marbelized within the meat and yes, to me, that is a lot of fat to trim off. We raise, slaughter, and butcher our own and I am a trim Nazi. If I ever have to buy meat from the grocery store, I get pizzed when I have to pay for "all that fat" on the outside.