Bobby Flay's Perfect Porterhouse Steak
Here’s how to achieve the mythic Peter Luger–style porterhouse at home. And, yes, butter is half the answer. The thicker the steak, the better, says Flay. He recommends 1½ to 2 inches.
- 1 2” thick Porterhouse steak, trimmed (about 2 pounds)
- Vegetable oil
- Kosher salt and freshly ground black pepper
- Unsalted butter, room temperature
Preparation time 10mins
Cooking time 50mins
Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4 to 6 minutes. Serve steak with buttery pan juices spooned over.