Wednesday, January 30, 2008

Porterhouse

I broiled a 2-inch thick, aged Porterhouse from Florence Prime Meats last Monday to celebrate Mabel's taking the ABSITE the previous weekend.


She realized that she couldn't remember the last time we had a steak dinner. I think that's great. It means we're healthy eaters.

2 comments:

Casey Kirst said...

Looks great, do you mind posting how you made it?

David said...

Sure! We like our steaks medium rare and even more on the rare side when the steaks are really good and aged. So you should keep that in mind as far as my cooking times are concerned. Also, our broilers might be different.

I let the steak sit on the counter for a few hours so that it was close to room temperature.

I salted and peppered both sides of the steak and brushed both sides with oil. Don't skimp on the salt. Then I put it in a cast iron skillet, because I knew it would stand up to the broiler and catch all the fat.

I put it under my gas broiler, as close as I could get it and then broiled each side for 4-5 minutes. I checked on it every once in a while to make sure it was getting browned but not turning into charcoal. I kept the oven door open so that the broiler wouldn't turn itself off.

I moved the steak to the oven and finished cooking it at 350 degrees for 6 minutes. Then I put it on a heated dish (I just put the dish into the oven with the steak) and let it rest for 5 minutes.

The final step is to pour the hot rendered fat from the pan all over and around the steak and then use that fat as a kind of steak sauce. I got the idea from Peter Lugar, and this was the first time I tried it. It sounds a little over the top, but it is awesome.