6 in thick PorterHouse Steak

Ditto Bruno!
 
So what cooking temp 225? Here is a picture of the steak. I am starting the defrost.. it is a 7 lbs, prime porterhouse. For all you guys out there, make a relationship with your butcher. I give mine sausage when I make it, he makes custom cuts when I ask. this all started when I asked him. About Steak Florentine
 

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225 is where I would go. That’s low enough to get edge to edge uniformity of internal temperature. I’m jealous.
 
So what cooking temp 225? Here is a picture of the steak. I am starting the defrost.. it is a 7 lbs, prime porterhouse. For all you guys out there, make a relationship with your butcher. I give mine sausage when I make it, he makes custom cuts when I ask. this all started when I asked him. About Steak Florentine
Oh, man I wish I could get something like that near me. I'll need to start dropping off goddies to the butcher. That looks awesome!
 
Ok - Last question if you have if it’s 7 lbs and the smoker is set to 220. i estimate ~2 hours to get to 115?
 
Ok - Last question if you have if it’s 7 lbs and the smoker is set to 220. i estimate ~2 hours to get to 115?
Not sure. I’d say that or less. If it’s right out of the fridge it will take longer than if it’s left out on the counter for an hour.

If it’s going too fast lower the temp a bit. If too slow bump it 15-25 degrees.
 
Game Day - Dry Brine and come to room temp. Start at 3:30 for a 6 pm dinner.
225f to 118. Then sear at 600.
 

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we put it on 225 the internal temp is 53.
 

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I had to raise the temp to 350, otherwise it would have took hours.
first course.....minestrone soup,
second course .........steak florentine, with roasted cauliflower.
third course ..........grandma’s cookies
 

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