Safeway has USDA Choice porterhouse on sale this week for $4.49/lb. At that price, I had the butcher custom cut me a couple 2-inch steaks. One is for tonight's dinner, and the other one is in the freezer.
I already buried the steak in kosher salt for about 2 hours yesterday afternoon. After rinsing and patting dry, I wrapped it in a few paper towels and allowed it to "dry age" for 24 hours.
Right now it is sitting on the counter to come up to room temperature.
My plan is to do a reverse sear, but I don't know which side to insert the thermometer probe. Since there's both a strip loin and a tenderloin, which side will come up to 125*F quicker?
I already buried the steak in kosher salt for about 2 hours yesterday afternoon. After rinsing and patting dry, I wrapped it in a few paper towels and allowed it to "dry age" for 24 hours.
Right now it is sitting on the counter to come up to room temperature.
My plan is to do a reverse sear, but I don't know which side to insert the thermometer probe. Since there's both a strip loin and a tenderloin, which side will come up to 125*F quicker?
