Listen… steak is king. I know my vegan and veggie friends out there are CRINGING right now but that’s ok… I love you. For us meat eaters steak is the king of meat and porterhouse is one of the top cuts. Melt in your mouth filet on one side, meaty strip on the other, brought together by a taste enhancing bone. MMM!
Beef is especially loved in my home especially become we get it from a local farm, grass fed and finished and pasture raised. We alternate years of buying a half steer and 1/4 steer and keep it in our chest freezer. This is a huge economic payoff as we pay around $4.80 per pound, regardless of the cuts. We get everything from ground beef to short ribs to roasts to rib eyes… and of course big ass porterhouse steaks! These babies are thick too. Now if you missed my post on how to find a local meat CSA or farm, check it out here.
Now cooking a porterhouse steak is not difficult. A while ago I read an article about Bobby Flay’s visit to Peter Luger’s steakhouse in New York and what he learned there. They break the rules… like ALL DA RULES.
- Get a thick ass steak (1.5-2in preferred)
- Bring that baby to room temperature. Don’t be shy. Salt it aggressively on both sides. AGGRESSIVE. Raining salt.
- Get a skillet really hot over medium-high heat. Add a dash of oil to get things going. I like coconut oil. Place steak in pan. Don’t touch it. Don’t even think about peeking. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
- Here’s where you break a cardinal rule. Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
- Break another rule: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter. I like Kerrygold brand.
- Heat a broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
- Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.