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Bobby Flay's Perfect Porterhouse Steak

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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.

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Ingredients

  • 1 2” thick Porterhouse steak, trimmed (about 2 pounds)
  • Vegetable oil
  • Kosher salt and freshly ground black pepper
  • Unsalted butter, room temperature

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

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.

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