Bobby Flays Perfect Porterhouse Steak Recipe 38
BOBBY FLAY'S PERFECT PORTERHOUSE STEAK RECIPE - (3.9/5)
Provided by ruthg
Number Of Ingredients 4
Steps:
- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly. Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up. Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1" thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4 to 6 minutes. Serve steak with buttery pan juices spooned over.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
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- 3. Heat the oil in a large (preferably cast-iron) skillet over medium-high heat until it begins to shimmer. Add the steak and cook until a deep brown crust forms on the bottom, about 4 minutes. Remove the skillet from the heat and transfer the steak to a cutting board, browned-side up.
- 4. Using a sharp knife, cut the meat off the bone in two whole pieces (ribeye and fillet). Slice both pieces 1-inch thick across the grain. Reassemble the sliced steak around the bone (it should look like a whole sliced steak) and return it to the skillet, browned-side up.
PERFECT PORTERHOUSE STEAK RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (603)Estimated Reading Time 4 minsServings 4
- Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
- Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.
- Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.
BOBBY FLAY'S RULES FOR COOKING PORTERHOUSE STEAK | BON APPéTIT
From bonappetit.com
Author Adam RapoportPublished 2014-02-18Estimated Reading Time 2 mins
- Start with a room-temperature, dry-aged porterhouse. Salt it aggressively on both sides. With a steak this thick, a little salt sprinkled on the outside won’t do it—make it rain.
- Get a skillet really hot over medium-high heat (see Rule No. 1). Add a dash of a neutral oil to get things going. Place steak in pan. Don't touch it. After about 4 minutes, when it’s got a beautiful brown crust, move it to a cutting board, crust side up.
- Cut the steak off the bone in two pieces—the strip on one side, the filet on the other. Cut straight down into thick slices perpendicular to the bone.
- Here’s the cool part: Place the bone back in the hot pan, and reassemble the sliced meat alongside it, crust side up. Top the steak with a few fat pats of butter.
- Heat broiler and place the pan underneath. Broil till sizzling and gorgeous and a perfect medium-rare, 4–6 minutes. (Since the steak is already sliced, you can peek to check doneness.)
- Serve the porter-house directly from the pan, and spoon the buttery pan sauces over each portion.
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