Porterhouse Steak, Luger Style

A couple weeks ago hubby and I decided to open up a beautiful red wine from the Masciarelli Wine Company. We had bought it while at a tasting hosted by The Townshend in Quincy. That of course meant we would need to cook something extra special at home: hello porterhouse steak. I made Dutch Potatoes and hubby took the reins on the steak. He found this recipe and post by Bobby Flay and I’d say we had the best steak we’ve ever cooked.

Bobby Flay had visited Peter Luger steakhouse (definitely in my top 3 meals of all time) and wanted to see how they prepared their famous porterhouse steak. What he saw basically went against everything he knew about cooking steak. He thought it was crazy, did it, and realized it was genius.

First of all, Dan and I used our nice cast iron skillet that my friend and colleague Seth got me for Secret Snowman one year in New York. Best.Gift.Ever. If you have a cast iron skillet you should definitely use it. And if you don’t have one you should get one. It’s really a cooking staple. Plus if there is ever an intruder you have an instant weapon.

Directions

Let your steak come to room temperature for about 20-30 minutes (maybe let it sit while you prepare some sides). Season LIBERALLY with salt and pepper. Heat up the cast iron skillet with a little bit of butter (or bacon grease if you save it…) and once it’s ready sear one side of the steak for about 4 minutes on high. You should get a nice crust. Transfer the steak to a cutting board and cut the meat from the bone (you will have a strip steak and a filet).  Now cut those two sections into 1 inch strips perpendicular to the bone (yay math terms). See the photo. Reassemble back together into the original shape of the steak and place it on the cast iron skillet with the browned side up. Put some butter wedges on top and place directly under the broiler for about 6 minutes. Blast it with flames. ROAR.

When you take it out from under the broiler spoon the juices on top of the steak. Go ahead and serve it sizzling like they do at Luger’s. I don’t have a picture from when we removed it from the oven. It would have been sacrilegious to stop and take a picture.

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