This here is a perfectly cooked, 48-ounce, dry-aged porterhouse from LA’s Charcoal Venice. It’s a beautiful thing to behold. It’s even better to eat.

And when you do eat it (or cook one on your own), consider the following wisdom from the restaurant’s chef, Josiah Citrin. Because it’s very, very likely that he has more Michelin stars than you.

“When you are cooking a thick cut of meat, put it on the grill for two minutes on each side and then turn every minute thereafter. After a few minutes, take it off of the heat and rest it for five minutes. Repeat the process of turning the meat for a few more minutes. It will cook really nicely that way.”