Given that I'm trying to eat healthier, tonight's dinner was cut back to a measly 14 oz. porterhouse. I followed my posted recipe by covering it in salt, slow cooking it until it hit low 120's, then seared it in the fiery pits of hell until it hit 130. After that, I covered it in fresh cracked pepper and cayenne - which would burn at higher temps and taste funky.
One trick that's great with a porterhouse is to sear the bone side first. The heat will radiate through to the inside of the two halves (NY strip / tenderloin) and make for an even cook.
I tell ya though... After eating nothing but chicken and salad for months, it's nice to have a chunk of charcoal'd cow fat dripping on your plate.