Time: 45 min.
Complexity: easily
Servings: 2 - 4

One huge porterhouse steak can feed several people. It consists of two types of meat—the fillet and the sirloin—separated by a T-bone. The steak is first grilled in a cast-iron skillet until golden brown on one side, then sliced ​​and grilled on the other side with a little butter and spices in the oven on the grill setting. For a beautiful presentation, the sliced ​​porterhouse steak is served on the bone, arranged in the shape of the original piece. The meat is very juicy and delicious, and looks appetizing.

Ingredients:

• 1 porterhouse steak from the loin, 5-6 cm thick.
• 1 tbsp. l. rapeseed oil
• 2 tbsp butter, diced
• As desired: garlic cloves and sprigs of fresh thyme or rosemary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, rosemary, thyme

We recommend

Preparation:

Step 1
• Let the steak sit at room temperature for 30 minutes to dry out.
Step 2
• Preheat the oven to broil mode. Heat a cast iron skillet over medium heat until very hot.
Step 3
• Generously season the steak on both sides with salt and black pepper. Add oil to the pan, then add the steak without moving it. Cook until the bottom is nicely browned, about 3 minutes. Remove the pan from the heat, transfer the steak to a cutting board, and trim the fillet and sirloin steaks from the bone. Slice the steak against the grain into thick slices.
Step 4
• Place the bone back in the pan and gather the steak around it again, seared side up (the outside should look like the original steak). Top with pats of butter. Add a couple of cloves of garlic and a few sprigs of thyme or rosemary, if using.
Step 5
• Grill in the oven until desired doneness is reached, about 4 minutes for medium, 5-6 minutes for medium. Transfer to a serving platter and baste the steak with the pan juices.

Votes: 1

Author of the recipe - Katie Lee is an American food writer and television food critic.