Michael Simon's Traditional Seared Porterhouse Steaks

By Valarie

Ingredients

• 2 2-inch Porterhouse Steaks
• 1/2 cup Red Wine
• 1 tablespoon Whole Grain Mustard
• 3 tablespoons Butter (softened)
• 1/4 cup fresh Parsley (leaves torn)
• Vegetable Oil
• Salt and Pepper

Details

Servings 6
Adapted from beta.abc.go.com

Preparation

Step 1

instructions For Traditional Method: Season steak with salt the night before and place on a rimmed baking sheet in the fridge. Preheat oven to 450 degrees F.

step 5

ingredients

instructions Remove the steak 30 minutes prior to cooking and season with freshly cracked pepper. Heat a cast iron pan over high heat and add a few tablespoons of vegetable oil. Sear the steak on one side for about 5 to 7 minutes, or until dark golden brown. Flip the steak and transfer the pan to the preheated oven.

step 6

ingredients

instructions Cook for about 20 minutes or until an instant read thermometer is inserted and register 130 degrees F. Remove the steak from the oven and allow to rest for 10 to 12 minutes before serving.

step 7

ingredients 1/2 cup Red Wine
1 tablespoon Whole Grain Mustard
3 tablespoons Butter (softened)
1/4 cup fresh Parsley (leaves torn)

instructions For the Sauce: Use the same cast iron pan from the traditional method steak to make the sauce. Deglaze with red wine and whisk in the mustard. Add the butter to emulsify and finish with parsley.

step 8

ingredients

instructions Slice the steak and plate with a drizzle of red wine sauce.

step 9

ingredients

instructions This recipe is adapted from Modernist Cuisine by Nathan Myhrvold.

Helpful Tips:
1. Use a blowtorch to char the outside of the frozen steak, or a searing hot skillet.
2. Use the steak drippings to create a pan sauce.

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