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Ingredients
- One 36oz porterhouse steak, cut 2 inches thick
- Kosher salt and freshly ground black pepper
- 1 TBSP unsalted butter
Details
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
1. Set a rack in a rimmed baking sheet. Season the steak with 1 TBSP of salt and transfer to the rack. Refrigerate, uncovered, overnight. Let the steak come to room temperature 30 minutes before cooking.
2. Preheat oven to 400. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3 minutes. Add the butter, turn the meat and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120 for medium-rare, 12-15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.
Serve with Green Peppercorn Jus, Curry-Mustard mayonnaise and House Steak Sauce (recipes found in "Sauces/Spreads" Cookbook
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