Perfect Porterhouse Steak - Bobby Flay

By á-46

Flay hasn’t made a steak any other way. Here’s how to achieve the mythic Peter Luger–style porterhouse at home. And, yes, butter is half the answer.

The thicker the steak, the better, says Flay. He recommends 1½ to 2 inches.

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

Step 1

Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.

Season steak very generously with salt and pepper.

Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat,really hot.

Add a dash of a neutral oil to get things going. Place steak in pan. Don’t touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.

Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.

Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.

Re-Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)

Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.