This meal can be huge even for someone with a very hearty appetite, like me!
A good porterhouse should have a deep, rich color without any gray. The fat should be white and not yellow. Look for good marbling throughout the meat, particularly the loin portion. Don't try to get a bargain on a steak like this. While dry-aged and/or prime grade versions of the porterhouse will be expensive, you can find a good "choice" grade steak that is fresh and very flavorful!
Let's cook one!
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
Preparation
- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
- 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.
- Cook until a deep brown crust forms on underside (do not turn), about 4 minutes. '
- When there is a build-up of red liquid on top of the meat, it's time to turn the meat.
- Top with butter and broil until butter is melted, and steak is medium-rare, 4–6 minutes. Try not to cook the steak beyond medium.
- Serve steak with buttery pan juices spooned over, if desired!
Porterhouse Steak severd with Buttered Green Beans and Sweet Potato
😍#ilikeitalot!😍
Source: The Spruce Eats
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