Help! Quick question about cooking Peter Luger porterhouses
I have two Peter Luger porterhouses I'm making for a dinner party tonight, and I need help with the estimated cooking time. I plan on following the cooking suggestions they include; which is to pre-heat the broiler for 1/2 hour (yikes!)' and then cook to desired doneness (we're aiming for rare at 140 degrees). But the instructions don't give an estimate for about how long this should take, and I'd like a rough estimate just for planning purposes. I will have an instant-read thermometer, but I'd like a good starting est., so that I'm not poking my hand under a hot broiler every few minutes, not to mention poking lots of unecessary holes in the meat.
FYI- the steaks are at least two inches thick, about two lbs each. Also, should I flip them through in the middle? The instructions don't say to, so I wasn't planning on it, unless instructed otherwise.
Thanks in advance for the help!
is your oven electric or gas? the idea of the long pre-heat is to get the entire oven hot, but it still won't reach the heights of a steakhouse grill. those are more like 800-1200 degrees.
yes, you absolutely need to turn them mid-way.
140 is more like medium. rare, which is a cool red center, is more like 120-125.
figure about 8 or 9 minutes per side for true rare.
start the steaks at room temp before putting in the oven. don't go from fridge to broiler.
let them rest at least 10 minutes before cutting. internal temp will continue to rise during the resting period.
Seconding hotoy, esp. on the point that 140 is way past rare. Perhaps you should describe what you are after, though. Cool raw center is steakhouse rare. Warm but still more or less raw center is medium rare. Medium is a hot pink center.
With steaks that thick, you need to give some good resting time and count on some carryover cooking, with the meat rising in temp as it rests.
Hotynoodle- thanks so much, just what I needed! I'm not yet sure what type of oven it is- going to a friends apartment. I'm assuming electric. PL recommended 140 for rare, but you're right, I think I'll take at least one out around 125 for the folks that prefer a true rare (me), and leave the second a bit longer for the med-rare crowd (hubby).
great guide lines/times for the cook time- I really appreciate it!
Just finished the creamed spinach, which turned out amazing- so we've got that going for us so far! I'll let you know how the rest goes!