PORTERHOUSE RESTAURANT RECIPES
PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT
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
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.
PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT
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
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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Total Time 45 minutes
- Season the meat before broiling: liberally rub salt over both sides of the steak. Place the steak directly onto the broiler, no extra fat is needed, at 1200 degrees for 20 minutes. After 10 minutes turn the steaks over and return to the broiler: they only need turning once. After 20 minutes, remove the steak from the broiler. Place the steak in the clarified butter, sage, thyme and garlic mixture, and leave to rest for 10 minutes, basting the top with butter. Remove the steak from the clarified butter and place on kitchen roll to remove any excess. To serve, separate the fillet and strip sirloin from the bone and slice. Place the T-bone in the centre of the plate and reassemble the steak, with the sliced sirloin to the left and sliced fillet to the right. Sprinkle over freshly ground black pepper to taste. Place the shallot butter on top of each steak, and garnish with half a garlic bulb taken from the clarified butter, a sprig of thyme and a generous drizzle of garlic butter.
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PORTERHOUSE STEAK WITH HERBED BUTTER RECIPE | EPICURIOUS
From epicurious.com
Reviews 4
Total Time 40 minutes
Reviews 4
Total Time 40 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.
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