On Jan 9, 3:21�pm, George > wrote:
> Michelle Steiner wrote:
> > In article >,
> > �"Dimitri" > wrote:
>
> >> Don't forget to check your even for correct temperature - ovens are
> >> frequently off
>
> > Here's the planked steak recipe from The Nero Wolfe Cookbook:
>
> > Broil a 2" thick porterhouse over a hot charcoal fire for three minutes
> > on each side. �(I do it with a grill pan on a stovetop, not having a
> > grill. �Next time, I'll try using my Foreman instead, though.)
>
> I wouldn't try cooking a porterhouse in a Foreman. It's likely to become
> a waste of a good porterhouse. I've tried cooking steaks in the Foreman
> and they didn't turn out very well.

Those thingies can barely cook a burger.

Not gonna pan cook any 2" thk steak with just three minutes a side
anyway. Needs to be pan seared three minutes a side and then put into
a hot oven for like ten minutes to finish to med-rare... or sear both
sides on a hot grill and then finish with indirect heat. A 2" thk
slab of beef is more a roast than a steak... I would strongly suggest
using an insta-read thermometer to check doneness. A porterhouse cut
2" thk is a waste of beef... for proper cooking it shouldn't exceed 1
1/2" thk... 1" - 1 1/4" thk is better.