Using Snow to Cook a Better Porterhouse #shorts A porterhouse is comprised of the filet mignon and the strip, two cuts that I prefer cooking to slightly different temperatures. The filet is more lean and perfectly cooked rare, while the marbled strip requires more rendering and should be cooked closer to medium rare. Unfortunately on the porterhouse the filet is smaller than the strip, so it cooks much faster. We are left with an overcooked filet and undercooked strip. For that reason I have never preferred this cut, despite being such a show-stopping centerpiece. In today’s experiment we cool the filet side down to 39F with snow, while the strip comes up to 59F. With a 20 degree head start, the strip cooks to 125F (medium rare), while the filet never crosses above 115F (rare). Like everything, there are some drawbacks. In this case a larger grey band on the filet and the extra work to achieve the desired starting temps. But in the end, I would call this experiment a huge success! 🔔 Subscribe and ring the bell to get notified when I post a video! 🔥 Social Media🔥 🎬 Main Channel: null 📸 Instagram: www.Instagram.com/MaxtheMeatGuy 🎥 TikTok: https://www.tiktok.com/@maxthemeatguy 📬 Facebook: https://www.facebook.com/MaxTheMeatGuy 🎊 Pinterest: https://www.pinterest.com/maxthemeatguy/ . . 🔥 Incredible sear using the Beefer use code MAXMEAT for a free set of tongs https://us.beefer.com/ ⚡️ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in Beacons Link below! 🥩 45 day Dry Aged Porterhouse USDA Prime from Meat’n Bone 🧄🌿 Insane chimichurri rub from my friend Al Frugoni 🔪 Beautiful knife from Miyabi 🖥 Website w/ Recipes and Discounts: www.maxthemeatguy.com 🌳 Discounts: https://beacons.page/maxthemeatguy . . #shorts #porterhousesteak #reversesear #filetmignon