Porterhouse for Two
Porterhouse for "Two"
There’s no dinner more rustic than a Porterhouse steak. It's not surprising since the name Porterhouse originated from English pubs that served “Porter” ale. I love cooking a porterhouse because it gets you both a filet mignon and a New York strip steak. Cutting it into strips enables you to ensure the smaller filet mignon cooks at the same rate as the NY Strip.
Servings
2-4
Prep time
45 min
Ingredients
- 1-2” thick Porterhouse steak, trimmed (about 2 pounds)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter, room temperature
Preparation
Place the Porterhouse on a cutting board and pat it dry with a paper towel. Let meat sit until meat is at room temperature (about 30 min). Season steak very generously with salt and pepper.
Preheat your oven on broil.
Heat a large cast iron skillet over medium-high heat. Add olive oil and heat until it starts to smoke. Add steak to skillet and cook until a deep brown crust forms on one side (do not turn), about 4 minutes. Transfer steak to a cutting board, with the browned side up.
With a knife, separate the two steaks (filet mignon and New York strip steak) from the bone. Slice the filet into 1” thick strips perpendicular to the bone. Slice the NY strip into ½” strips. This will ensure the smaller filet cooks at the same rate as the larger NY strip.
Replace sliced steak pieces around the bone (where they were before cutting) and return to the skillet, browned side up. Top with butter and broil until butter is melted and steak is medium rare, about 3-5 minutes. Remove steak from the broiler and serve steak in the pan.
Source:
Adapted from Bobby Flay, Bon Appétit © 2020 Condé Nast.
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