Using Snow to Cook a Better Porterhouse #shorts
124,650Using Snow to Cook a Better Porterhouse #shorts
A porterhouse is comprised of the filet mignon and the strip, two cuts that I prefer cooking to slightly different temperatures. The filet is more lean and perfectly cooked rare, while the marbled strip requires more rendering and should be cooked closer to medium rare.
Unfortunately on the porterhouse the filet is smaller than the strip, so it cooks much faster. We are left with an overcooked filet and undercooked strip. For that reason I have never preferred this cut, despite being such a show-stopping centerpiece.
In todayโs experiment we cool the filet side down to 39F with snow, while the strip comes up to 59F. With a 20 degree head start, the strip cooks to 125F (medium rare), while the filet never crosses above 115F (rare).
Like everything, there are some drawbacks. In this case a larger grey band on the filet and the extra work to achieve the desired starting temps. But in the end, I would call this experiment a huge success!
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#shorts #porterhousesteak #reversesear #filetmignon
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