BOBBY FLAY PORTERHOUSE STEAK RECIPE RECIPES

Name: Perfect Porterhouse Steak
Yield: 4 Servings
Ingredients: 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

PERFECT PORTERHOUSE STEAK RECIPE | BON APPÉTIT

Perfect Porterhouse Steak Recipe | Bon Appétit image

This is chef Bobby Flay's recipe for the perfect Porterhouse steak. So you know it's good.

Provided by Bobby Flay

Yield 4 Servings

Number Of Ingredients 4

Ingredients

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

Steps:

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.

BOBBY FLAY'S PERFECT PORTERHOUSE STEAK RECIPE

Bobby Flay's Perfect Porterhouse Steak recipe image

Perfect Porterhouse Steak

Provided by Prepd Skillet Recipes

Number Of Ingredients 4

Ingredients

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

Steps:

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.

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BOBBY FLAYS PERFECT PORTERHOUSE STEAK RECIPE 38

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