Steak People in Here PLZ URGENT!

[ICEx21]

Hey folks,

I recently bought a 1kg Porterhouse steak from Turner and George. Now I was hoping this steak was going to be about 1"thick and evened out, but instead it ended up being small in diameter but about 3" thick.
Now I've had it out of the fridge and I've just realised I don't have a clue how to cook a steak this thick.

Any ideas? I'm going to start cooking in the next hour or so quick help is much appreciated!

 

[ICEx21]

3" thick I'd sear in a pan hotter than the sun and roast in an oven hotter than the sun for 10 minutes.

Thanks for the advice folks, I ended up going for the above suggestion.
The steak went in to a very very hot oven for 10 minutes but it could have done with another 5 minutes as it came out blue lol.
Still it tasted insanely awesome, honestly it was like hot buttery popcorn melt in the mouth meat.
Awe man I'm so hungry now.

 

[ICEx21]

That's what happens when you are given arbitrary instructions to follow and expect to cook something properly.

Your next investment should be a digital temperature probe - cooking methods aside, it's the only way of knowing a steak is cooked correctly. £30 for a Thermapen or anywhere from £5 upwards for a half-decent probe from Amazon and your £20 steaks will never be undercooked again.

You cooked a porterhouse steak until it was blue and it melted in your mouth? Are you completely sure about that?

I honestly fail to see how you could cook a porterhouse to that level of doneness and have it 'melt in the mouth' as you say it did. Medium-rare would seem to be the level you need to get to before a porterhouse is meltingly tender, but if you say it was that way I guess we have to take you at your word!

Out of idle curiosity, what degree of doneness were you aiming for in the first place?

Nope seriously it was great.

There was nothing wrong with the steak, it was still insanely edible mate, like I said it could have done with another 5 minutes that's it, but I'd still eat it as it came out without complaining.

 

[ICEx21]

I know what blue is, I have cooked steaks before just not this large hence me asking advice.
Anyway I'll leave you folks to discuss the merits of steak cooking as my questions were answered.
Thanks to all that offered advice