PERFECT PORTERHOUSE STEAK RECIPE | BON APPÉTIT
|1 2”-thick Porterhouse steak, trimmed (about 2 lb.)|
|1 tablespoon vegetable oil|
|Kosher salt and freshly ground black pepper|
|3 tablespoons unsalted butter, room temperature|
- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
- Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
- Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.
DRY RUBBED PORTERHOUSE PORK CHOPS WITH STEAKHOUSE BUTTER …
|8 tablespoon butter, (1 stick) room temperature|
|¼ cup shallots, finely chopped|
|1 clove garlic, crushed|
|½ teaspoon kosher salt|
|1 tablespoon fresh parsley, chopped|
|1 ½ fresh lemon juice|
|¼ teaspoon white pepper|
|¼ teaspoon worcestershire sauce|
|pinch dried thyme, or 1/4 teaspoon chopped fresh thyme|
|6 porterhouse (bone-in loin) pork chops, about 1-inch thick|
|2 teaspoon kosher salt|
|2 teaspoon raw or turbinado sugar|
|1 teaspoon chili powder|
|½ teaspoon ground coriander|
|½ teaspoon granulated garlic|
|½ teaspoon black pepper|
|½ teaspoon granulated onion|
- At least two hours before you plan to grill, make the butter: In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots, garlic, and salt and cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes. Transfer to a medium bowl and let cool 15 minutes.
- Add the remaining 6 tablespoons of butter to the bowl, along with the parsley, lemon juice, white pepper, Worcestershire, and thyme. Use a fork to mash and stir the mixture until well blended.
- Arrange an approximately 12-by-12-inch piece of wax paper on a work surface. Place the butter mixture in the center, arranging it into an 8-inch-long log shape. Use the wax paper to roll the butter up, twisting the ends of the paper tightly to form an even, round log of butter. Set aside in the refrigerator until firm, about 1 hour. (The butter can be made up to 2 days in advance.)
- To make the rub: In a small bowl, combine the salt, sugar, chili powder, cilantro, garlic, black pepper, and onion. Sprinkle the rub liberally on both sides of the chops (you might not use it all) and let rest 15 minutes.
- Prepare a grill to medium-high heat. Grill the chops until golden brown and the internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium), 4 to 5 minutes per side. Remove from the grill and let rest 3 minutes.
- Unwrap the butter and cut it into 12 slices. Serve each pork chop with 1 or 2 slices on top.
ServingSize 1 serving, Calories 492 calories, SugarContent 2 g, FatContent 33 g, CarbohydrateContent 5 g, CholesterolContent 178 mg, FiberContent 0.6 g, ProteinContent 42 g, SaturatedFatContent 16 g, SodiumContent 560 mg, TransFatContent 0.8 g
PORTERHOUSE STEAK WITH HERBED BUTTER RECIPE | EPICURIOUS
Provided by: Diana Yen
Total time: 40 minutes
Cook time: 20 minutes
Yield: Makes 6 to 8 servings
|1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped|
|1/2 cup (1 stick) unsalted butter, at room temperature|
|Freshly ground black pepper|
|2 porterhouse steaks, (2-inch thick), about 4 pounds|
|2 tablespoons vegetable oil|
|2 tablespoons butter|
|Freshly ground black pepper|
- In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
- Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.
- Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.
- Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
- To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.