Sometimes, you want to bring the fancy night out, in.
Inspired by a recipe in Food & Wine, I recently prepared a porterhouse, at home, on the skillet, with a nice bottle of wine, and it was perfect.
A few things to note:
- This recipe suggests to salt the meat 12 hours before. While that is probably tasty, it will still taste great if you salt it just 30 minutes prior to cooking the steak (for those of you who don't plan ahead).
- If you don't have a cast-iron skillet (like me), you can use a pan you have that can still go in the oven. It will still taste great!
- The curry mustard sauce is optional, but even if you don't like curry I encourage you to prepare it. So yummy!
Prep: 15 minutes | Total: 45 minutes
For the steak:
- 1 porterhouse 30-36 ounces, at least 2 inches thick
- green onions
Preheat oven to 400°. Heat a large cast-iron skillet (or regular skillet) until very hot, about 5 minutes. Pat the steak dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until browned and crusty, about 3-5 minutes. Add the butter and green onions, turn the meat and transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 120° for medium-rare, 12 to 15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.
For the Mustard:
- 1 cup mayonnaise
- 1/2 cup Dijon mustard
- 2 teaspoons soy sauce
- 2 teaspoons curry powder
Mix all ingredients together. Let sit at least 10 minutes. Serve alongside steak.
***Inspired by Porterhouse Steak recipe in Food & Wine
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