All the methods and tips you need to make perfect steak, each and every time.
I tend to buy thick Porterhouse steaks (1.5 pounds).
Inevitably when I cook these steaks, the filet gets more done than the strip part. How do I fix this? Do I cut the filet off when it reaches medium rare and then leave the strip/bone on the grill to finish up?
Many thanks for helping me savor such a great steak!