Perfect Porterhouse Steak
Porterhouse Steak is known as the "King of all steaks" because of the high quality and flavor located on either side of the center T-Bone; juicy strip steak on one side and tender filet mignon on the other. Ready in 10 minutes, you will be the best steakhouse in town!
- 2" cut Porterhouse Steak
- Salt & Pepper
- 4 TBSP Butter
- Take out your steak 30 minutes or so before cooking to let it come to room temperature.
- Season generously with salt & pepper. Do not be shy with the salt- this is a big steak and it can handle it! Heat up your skillet over medium high heat until extremely hot.
- Add no more than a tablespoon of vegetable oil and allow it to heat to almost smoking. Add your steak seasoned side down and repeat salt & pepper on top side. Cook until a deep brown crust forms (do not turn!) for 4-5 min.
- Remove steak from skillet and place on a cutting board, turning it brown side up. Cut meat from bone (as close as you can get). Now, cut 1” segments perpendicular - or horizontal to the bone. Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter. Cook another 4-7 minutes. This should be about medium rare. You can check in-between slices for doneness.
- Remove from pan and allow to rest for 5 minutes before serving.
Recipe by Eat Picks at http://eatpicks.com/creating-perfect-porterhouse-steak/