Pan-Roasted Porterhouse Steak
Pan-Roasted Porterhouse Steak The slightly unconventional cooking method here would be familiar to a steak-house chef.
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Ingredients
- 1 porterhouse steak, about 1 1/2 lb. and 1 1/4 to 1 1/2 inches thick, patted dry
- 1 Tbs. olive oil, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 leek, white portion only, rinsed and finely chopped
- 1 garlic clove, minced
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1 tsp. fresh lemon juice
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 Tbs. heavy cream
- 1 Tbs. coarsely chopped fresh flat-leaf parsley
- 1 tsp. minced fresh rosemary
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