Michael Simon's Frozen Method 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

step 1

ingredients 2 2-inch Porterhouse Steaks

instructions For Frozen Method: Place one steak on a rimmed baking sheet and freeze for 1 hour or overnight. Preheat oven to 200 degrees F.

step 2

ingredients Salt and Pepper
Vegetable Oil

instructions Season steak with salt and pepper generously on all sides. Brush the steak with vegetable oil and season generously with salt and pepper. Place on a resting rack on a sheet tray. Using a blow torch, caramelize both sides of the steak, about 7 to 8 minutes per side.

step 3

ingredients

instructions Alternatively, preheat a cast iron skillet over high for 10 minutes. Add a few tablespoons of vegetable oil to the pan and place the seasoned frozen steak in to sear. Cook for about 5 to 7 minutes or until the steak is golden on one side. Continue to sear on the remaining sides until golden. Transfer the steak to the rimmed baking sheet lined with a cooling rack. Cook in the preheated oven for 30 to 60 minutes. Cooking time varies depending on freezing time. Once and instant read thermometer is inserted and registers a temperature of 135 degrees, remove the steak from the oven. Allow to steak to rest for 10 to 12 minutes before serving.

step 4

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

step 5

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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