oh btw, this crazy import especially with porterhouse it has to be room temp, i usually let sit out of the fridge a good hour-hour 1/2 because it has that bone and the meat will be cooled by it and it will be all uneven cooked this is really true with any beef, same with roast let sit somewhere (out of the sun) a good 3 hours you could salt pepper it right out fridge tho then let it get to room temp. pork and poultry you don't do this with tho