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Charred Perfection: The Ultimate Porterhouse Experience

Listen here, this ain't just a steak — this is TWO steaks on one bone, and Big Daddy don't do anything halfway. You got your silky Filet on one side, your beefy Strip on the other, and a T-bone holding it all together like a crown. We're talkin' smoke, fire, butter, and a crust so good it'll make you wanna slap somebody. Bring the heat, respect the rest, and let this Porterhouse show everybody who's running the kitchen tonigh
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Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • Ingredients
  • For the Steak:
  • 1 Porterhouse steak 1.5–2 inches thick, about 2 lbs
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • For the Steak Butter:
  • 4 tbsp unsalted butter softened
  • 1 clove garlic finely minced
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme chopped
  • 1/2 tsp lemon zest
  • Pinch of flaky sea salt
  • Optional for Serving:
  • Red wine reduction or balsamic glaze
  • Grilled asparagus or roasted mushrooms

Method
 

  1. Instructions
  2. Remove the steak from the fridge at least 1 hour before cooking to bring to room temperature.
  3. Pat steak completely dry. Rub with olive oil, then coat evenly with the mixed salt, pepper, paprika, and garlic powder.
  4. CAST IRON METHOD: Preheat cast-iron skillet over high heat until smoking hot. Add a drizzle of olive oil and sear steak 2–3 minutes per side until a golden-brown crust forms.
  5. GRILL METHOD: Preheat grill to 500°F (260°C). Sear over direct heat 3 minutes per side, then move to indirect heat.
  6. Add butter, garlic, rosemary, and thyme to the pan. Tilt and baste steak continuously for 1–2 minutes.
  7. Transfer cast-iron skillet to a 375°F (190°C) oven and roast 5–8 minutes, OR continue on indirect grill heat 5–8 minutes, until desired doneness.
  8. Use a meat thermometer: Rare 120°F, Medium-Rare 130°F, Medium 140°F. Remove 5°F before target temperature.
  9. Transfer to a wooden cutting board, tent loosely with foil, and rest 10–15 minutes.
  10. Cut along the bone separating the Filet and Strip sides. Slice each against the grain into thick strips.
  11. Mix butter, garlic, herbs, and lemon zest into compound butter. Place a generous dollop on top of the hot steak and let melt. Finish with a sprinkle of flaky sea salt.