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1 Attachment(s)
A 2+2+2 porterhouse
Last night's dinner. 1-1/4" thick porterhouse "pre-treated" with salt, pepper, my own dry rub, garlic, and oregano and left to rest and come to room temperature.
I set the oven to 430 F, and put an iron skillet inside to warm up with the oven. When ready to cook the steak, I put the skillet on one of the "turbo" burners, add a little oil, wait until it begins to smoke and sear the steak for 2 minutes on each side---then into the oven for 2 min. Then remove from the oven, plate and let rest for about 5 minutes.
On top is a mixture of mushrooms (quartered) with diced tomatoes and green chilies braised in butter. The white substance---sour cream from my cauliflower.
My wife and I share a steak---two steak dinners are a thing of the past, as are the formally common baked potatoes :geezer:
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When we do that the boss gets the fillet side of the Porterhouse, and I am relegated to the strip side.:shrug:
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It is actually cut further back than the T-bone. The bone in a Porterhouse is less pronounced than in a T-bone, on one side is the NY strip steak and the other the tenderloin or filet.
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A bit on the rare side. ..... More red than pink but just a bit more time in the oven would do it up right.