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Ingredients
- 2 " thick prime dry-aged porterhouse steaks (about 3#'s)
- 3 tbsp canola oil
- Generously season steaks with coarse salt and freshly ground pepper
- 2 tbsp butter
Details
Servings 2
Preparation
Step 1
Heat oven to 500. Open all windows, redaying house for alot of smoke. Allow meat to come to room temperature for one hour. Heat a large cast iron pan skillet over high heat until very hot about 6-8 minutes. Rub steak with 2 tbsp oil, then season with salt and pepper. Add 1 tbsp oil to skillet and carefully add steak. Cook, without turning, until deeply browned and crusty. (About 7-8 minutes). Flip steak and cook 2-3 minutes more. Transfer skillet to oven and roast until medium rare, 6-8 minutes. Transfer steak to a rack over a tray, top with 2 tbsp of butter cut into thin slices, and tent loosely with foil. Set steak aside to rest for 5-10 minutes, then transfer to a cutting board. (hold onto the buttery juices that have collected on the tray). Following the contour of the bones, cut the filet off one side of the steak and the top loin off the other). Working on the bias, slice both pieces of meat intp 1/2" slices, keeping slices together as you go. Reassemble the steak on a platter along with the bone, fanning out steak slices slightly. Pour reserved juices over the meat.
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