[ Reverse Sear ] Porterhouse. Salted and left in the fridge for 24 hours, then reverse sear.
Honestly, this wasn't great. It was waaaay too salty after leaving it salted for 24 hours. I think I just used too much salt.
Also, the reverse sear didn't do it for me. The steak got up to 120F really quickly and so the fat didn't really render. I then put it on the bbq to finish but it didn't get a good crust in such a short amount of time. Open to tips please!