The Porterhouse is a steak lover's
treat and as beef prices have climbed increasingly less affordable.
It is a unique steak, usually cut thick that has a bone separating
the strip steak portion and the tenderloin portion. A Porterhouse cut
2 inches thick, weighing in about 3 pounds will feed eight, is an
alternative to roasted beef.
Steaks
this thick can be a challenge and prevent outer edges from being
overcooked trying to get medium-rare effect in the interior.
Sear
the edges of the thick steaks for a few minutes to cook the exterior
fat until crisp.
Let
the steak rest for about 10 minutes, which is about as long as it
takes to prepare BĂ©arnaise
Sauce.
When
cutting the steaks, cut the tenderloin (smaller portion) and the
larger strip steak from the bone and slice thinly against the grain.
Reassemble the slices around the bone for presentation, but also
keeps the sliced steak warm at the table on a platter. It serves 8.
2
(2.5 to 3-pound) porterhouse steaks, 2-inches thick, trimmed
Kosher
salt and ground black pepper rubbed in per taste
3
tablespoons olive or vegetable oil
Adjust
oven rack to middle position and heat oven to 275°
F. Set wire rack in aluminum foil-lined rimmed baking sheet. Pat
steaks dry with paper towels and season with salt and pepper. Place
steaks sided by side on prepared rack with tenderloins (smaller
steak on bone) facing the center about 1-inch apart. Transfer steaks
to oven and cook until thermometer inserted sideways 3 inches from
tip of strip, registering 115 to 120 degrees, 70 to 90 minutes for
medium-rare, rotating the sheet halfway through cooking time.
Pat
steaks dry with paper towels. Heat oil in 12-inch skillet over high
heat until it starts to smoke. Place one steak in skillet and sear
until well browned, about 2 minutes per side, lifting occasionally
to redistribute the oil. Using tongs, stand the steak upright to
sear edges, 1 to 2 minutes. Return the steak to wire rack, tent
loosely with foil, repeat with second steak. Let steaks rest for 10
minutes.
Serving
Suggestion: Serve with
BĂ©arnaise Sauce, steamed or roasted vegetables, baked potato, and
Pepperidge Farm Baked Artisan French Dinner Rolls.
Chocolate
Cheesecake would be an excellent dessert.