The Perfect Heritage Porterhouse

This from our friend and in-house scribe Mike Edison:

“Check out these pics of the perfect Heritage porterhouse chops. This was the biggest one I ever saw, probably about 17 ounces, and two inches thick. I used the method Zack from Carnevino told me about — you gotta cook it in two shots, and even though it is as thick as a phone book, I nailed it, perfect medium in the center, perfect salty crust without incinerating it. Had it with collard greens I wilted in the pork fat and my favorite Rioja which they sell at my local steak house for three times what I get it for at the bottle shop.”

A reminder to all of our friends who want to “nail” a pork chop, Zack Allen at Carnevino says, “We let it come to room temperature, then we cook it to 90 or 100 degrees, just mark it on both sides and sear the fat cap a bit, then we let it rest for as long as we can – it might go up another 10 – 12 degrees just resting. The key is not trying to cook it all at one time. The second time it goes on a higher section of the grill and we finish it off… we get it to our medium rare.”

Mike adds: “Zach’s idea of hitting it twice is brilliant. I cook in an iron skillet and it’s not easy to cook a steak or chop that thick…this is the perfect pork chop hack. I sear it and then finish it in the broiler. Not for nothing, this is the best tip I ever got.”

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