📝 About This Recipe
The Porterhouse is the undisputed king of the steakhouse, boasting a generous New York Strip on one side of the bone and a tender Filet Mignon on the other. This recipe utilizes the 'butter-basting' technique to create a deeply caramelized crust while infusing the meat with the aromatic essence of garlic, rosemary, and thyme. It is a celebratory dish that represents the pinnacle of American steak craftsmanship, offering a dual-texture experience that is both robust and buttery soft.
🥗 Ingredients
The Steak
- 1 piece Porterhouse Steak (at least 1.5 to 2 inches thick, approximately 24-30 oz)
- 1.5 tablespoons Kosher Salt (use a coarse grain for better crust)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Aromatic Basting Liquid
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cloves Garlic (smashed but left whole)
- 3 sprigs Fresh Rosemary
- 5 sprigs Fresh Thyme
- 1 piece Shallot (peeled and halved)
Finishing Touches
- 1 pinch Maldon Sea Salt (for flaky texture at the end)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the steak from the refrigerator at least 45 minutes before cooking. This allows the meat to reach room temperature, ensuring even cooking throughout the thick cut.
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2
Pat the steak extremely dry on all sides using paper towels. Moisture is the enemy of a good sear; a dry surface guarantees a beautiful mahogany crust.
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3
Season the steak aggressively with kosher salt and freshly cracked black pepper. Ensure you coat the edges and the fat cap as well.
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4
Place a large cast-iron skillet over high heat until it begins to wisps of smoke appear. Add the grapeseed oil and swirl to coat the bottom.
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5
Carefully lay the steak into the pan, laying it away from you to avoid oil splatters. Press down lightly with a spatula to ensure full contact.
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6
Sear the first side without moving it for 3-4 minutes until a deep, dark brown crust has formed.
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7
Flip the steak using tongs. Use the tongs to hold the steak upright to sear the fat strip on the side of the strip loin for about 60 seconds.
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8
Reduce the heat to medium-high. Add the butter, smashed garlic cloves, shallot, rosemary, and thyme to the pan.
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9
Once the butter is foaming, tilt the pan slightly so the butter pools at the bottom with the aromatics. Use a large spoon to continuously pour the hot, flavored butter over the steak.
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10
Continue basting for 3-5 minutes. Start checking the internal temperature with a meat thermometer; aim for 125°F (52°C) for medium-rare.
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11
Note that the filet side (the smaller side) cooks faster than the strip side. If needed, position the steak so the strip side is over the hotter part of the burner.
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12
Remove the steak from the pan and place it on a warm plate or cutting board. Pour the remaining pan juices and browned butter over the meat.
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13
Let the steak rest for at least 10 minutes. This is crucial as it allows the juices to redistribute back into the muscle fibers.
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14
To serve, carve the meat away from the T-bone, slice the strip and filet into 1/2 inch thick pieces, and reassemble them around the bone for a classic presentation.
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15
Sprinkle with Maldon flaky salt and chopped parsley before serving immediately.
💡 Chef's Tips
Always use a meat thermometer; with a cut this expensive, guessing is not an option. If your steak is thicker than 2 inches, you may need to finish it in a 400°F oven for 5 minutes after the initial sear. Don't discard the garlic and herbs from the pan; they make a delicious garnish for the plate. Avoid using extra virgin olive oil for the initial sear as its smoke point is too low and it will turn bitter. If the butter begins to smell burnt or looks too black, turn the heat down immediately.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a smoky Malbec to cut through the richness of the fat. Serve alongside classic creamed spinach with a hint of nutmeg. Double-fried truffle fries or a loaded baked potato make for the ultimate steakhouse experience. A simple wedge salad with blue cheese dressing provides a crisp, cold contrast to the hot, savory meat. For a lighter side, try honey-glazed roasted heirloom carrots.