Steak House–Style Porterhouse
A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Plate
- Cooling rack
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
- Tongs
- Pastry brush
- Kitchen towel
- Kitchen timer
- Ladle
Ingredients
- 1 (2"-thick) prime dry-aged porterhouse steak (about 3 lbs.)
- 3 tbsp. canola oil
- coarse salt and coarsely ground black pepper
- 2 tbsp. butter
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