Porterhouse!

[Darryl - swazies]

Tomorrow’s dinner……a couple of pics…..pretty proud of this one…..will be sure to post follow up pics…looking for rare with as close to Chicago as I can get…..the MRS does not like a Chicago rare steak, but some char is fine.
Pulling temp is guestimated to be around 120 to 122….with a nice 5 to 8 minute rest.
I don’t have a scale that can weigh it….my kitchen scale blanks out at about 24 ounces and my “person” scale doesn’t register under 50 pounds,
It’s a big one and going to be shared between the two of us.
Thinking about doing a pic dump of the last few months of cooks as I haven’t really posted single threads in a while.
There is no weight on the packaging because this cow is home grown…..this cow tastes better than most other cow I get to eat.
Said porterhouse…….
Maybe a pic dump with tomorrows pics.

 

[timothy]

Thinking about doing a pic dump of the last few months of cooks as I haven’t really posted single threads in a while.

Looking forward to that as I always enjoy your cooks.

 

[Brett-EDH]

Weigh yourself and then weigh yourself holding the steak. The difference is the steak weight.

 

[Darryl - swazies]

Sounds reasonable…..hahahaha…my “digital” cheapskate scale might not even produce results but I will go n try now.

 

[Darryl - swazies]

Alright….took many attempts to get constant results……
Without being very accurate, this steak is apparently 2.8 pounds……
Sounds made up a bit….40+ ounces……maybe…..it’s the size of a regular tomahawk so maybe.

 

[Brad Olson]

Weigh yourself and then weigh yourself holding the steak. The difference is the steak weight.

It's always fun until a math nerd shows up.

That's a good-looking steak, Darryl. It's pretty thick and you want a rare end result, so are you going to go direct from start to finish or start off indirect?

But more important...that steak doesn't deserve the indignity of a probe. Trust the poke!