Slow-Roasted, Twice-Fried Porterhouse Steak
This is a lot of work, and sounds kind of crazy, but really, It’s worth it.
- 1 2-inch-thick bone-in porterhouse steak (about 3 pounds)
- 1 tablespoon kosher salt per pound of steak
- 1 tablespoon light brown sugar per pound of steak
- 1/2 teaspoon cayenne pepper per pound of steak
- Rice bran oil or vegetable oil (for frying; about 4 cups)
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon vadouvan, masala, or spice mix of choice
Adapted from foodgawker.com
1. Score steak ¼" deep over all surfaces in a crosshatch pattern, making cuts 1" apart.
2. Mix salt, brown sugar, and cayenne in a small bowl and rub all over steak, massaging into score marks and crevices. (use all the mix)
3. Upend steak on the flat side of the bone on a wire rack set inside a rimmed baking sheet and chill overnight (or a solid 12 hours). This will dry out the meat and intensify the flavor of the rub.
4. Freeze (still upright) until solid, at least 6 hours and up to 24 hours.
5. Preheat oven to 200°.
6. Pour oil into a 12" skillet, preferably cast iron, to a depth of ¾". (Oil should be deep enough to come halfway up side of steak; add a little more oil to skillet if needed.)
7. Heat oil over medium-high until thermometer registers 350°
8. Transfer steak straight from freezer to skillet and cook, turning once, until deeply browned all over and a crisp crust has formed, about 3 minutes per side.
9. Transfer steak back to rack on baking sheet (reserve skillet and oil).
10. Roast in oven until no longer frozen (the interior will still be cold but thawed enough to allow the insertion of the thermometer), 30–35 minutes.
11. Meanwhile, cook butter in a small saucepan over medium heat until it foams, then browns, 5–8 minutes.
12. Remove from heat and stir in vadouvan, masala, or spice mix of choice.
13. Let cool, 20–25 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids.
14. Remove steak from oven and spoon one-third of spice-infused butter over, making sure to coat both sides.
15. Poke thermometer in the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120°, 1–1½ hours.
16. Remove steak from oven.
17. Reheat reserved oil in skillet back to 350° over medium-high.
18. Fry steak a second time, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side. (This step will re-crisp your crust, lock in juices, and develop more flavor.)
19. Transfer back to rack and let rest 10 minutes.
20. Use a thin knife to carve along both sides of the bone to remove strip and filet.
21. Cut into ½"-thick slices.
22. Arrange on a platter alongside bone.
23. Pour any butter and juices that have accumulated in baking sheet over top.