Sandra This Bobby Flay Porterhouse Recipe is a juicy and restaurant-quality recipe, which features a massive Porterhouse steak finished with rich unsalted butter. It’s the ultimate steakhouse dinner, ready in about 40 minutes.
Bobby Flay Porterhouse Recipe Ingredients
- 1 (2-inch-thick) Porterhouse steak, trimmed (about 2 lb.)
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter, room temperature
How To Make Bobby Flay Porterhouse Recipe
- Temper the meat: Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking. This crucial step ensures the steak cooks faster and more evenly throughout.
- Heat the pan: Position an oven rack close to the broiler and preheat the broiler to high. Meanwhile, place a large skillet (preferably cast iron) over medium-high heat. Add the vegetable oil and heat until it is smoking hot.
- Sear the crust: Season the steak generously with kosher salt and black pepper on all sides. Place the steak in the hot skillet. Cook for 4 minutes without moving it, allowing a deep, dark crust to form on the bottom. Do not flip the steak.
- Carve and slice: Remove the steak from the skillet and place it on a cutting board with the browned side facing up. Using a sharp knife, cut the meat away from the bone (separating the strip steak and the filet mignon). Slice both sections of meat straight down, across the grain, into 1-inch thick slices.
- Reassemble and broil: Place the T-bone back into the center of the skillet. Arrange the sliced meat back around the bone in its original formation so it looks like a whole steak again, keeping the cooked (browned) side facing up.
- Butter and finish: Sprinkle the room temperature butter over the sliced meat. Place the skillet under the broiler. Broil for 4 to 6 minutes, or until the butter has melted into the cracks and the steak is cooked to medium-rare (internal temperature of roughly 125°F-130°F).
- Serve: Remove from the oven. Garnish the steak with a dollop of the buttery pan juices and serve immediately directly from the skillet or on a warm platter.
Recipe Tips
- The “Peter Luger” Style: This method of slicing the steak before it is fully cooked is a classic technique used by famous steakhouses like Peter Luger. It allows the finishing butter to penetrate every single slice, ensuring maximum flavor and juiciness.
- Why Cast Iron: A cast-iron skillet creates the best crust because it retains heat exceptionally well. It is also safe to go from the high heat of the stovetop directly under the intense heat of the broiler.
- The Porterhouse Cut: A porterhouse is essentially a T-bone steak with a larger portion of tenderloin (filet). You get the best of both worlds: the flavorful NY Strip on one side and the tender Filet Mignon on the other.
- Don’t skimp on salt: A steak this thick (2 inches) needs a heavy hand with kosher salt to ensure the seasoning reaches the center of the meat.
What To Serve With Bobby Flay Porterhouse
This is a heavy, rich main course that demands classic steakhouse sides.
- Creamed Spinach: The traditional accompaniment.
- German Potatoes: Fried potatoes with onions.
- Sliced Tomatoes and Onions: With steak sauce.
- Wedge Salad: With blue cheese dressing.
How To Store Bobby Flay Porterhouse Recipe
- Refrigerate: Store any leftover steak slices in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat with a little butter. Do not microwave, or the steak will turn gray and tough.
- Freeze: You can freeze the cooked steak slices for up to 2 months, but fresh is always better for premium cuts like this.
Bobby Flay Porterhouse Recipe Nutrition Facts
- Calories: 650
- Total Fat: 45g
- Saturated Fat: 20g
- Cholesterol: 160mg
- Sodium: 380mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugar: 0g
- Protein: 55g
Nutrition information is estimated per serving (assuming 2-3 servings per steak).
FAQs
Why do you slice it before it’s done?
Slicing the steak before the final broil increases the surface area that gets exposed to the heat and the butter. It creates slightly crispy edges on every single slice, rather than just the outside of the steak.
Can I use a T-Bone steak?
Yes, a T-Bone is very similar, just with a smaller section of tenderloin. The cooking method remains exactly the same.
How do I know when it is medium-rare?
Since the steak is pre-sliced, you can actually peek at the color of the meat between the slices. For accuracy, use a meat thermometer; pull it at 125°F for medium-rare as it will carry over cooking in the hot pan.
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Bobby Flay Porterhouse Recipe
Description
A steakhouse-style preparation where a massive Porterhouse is seared, sliced off the bone, reassembled, and broiled with butter for the ultimate crust and flavor penetration.
Ingredients
Instructions
- Let steak rest at room temperature for 30 minutes.
- Preheat broiler to high.
- Heat oil in a cast-iron skillet over medium-high heat until smoking.
- Season steak heavily with salt and pepper.
- Sear for 4 minutes on one side (do not flip).
- Remove steak. Cut meat off the bone and slice into 1-inch strips.
- Return bone to skillet. Reassemble sliced meat around the bone, seared-side up.
- Top with butter. Broil for 4-6 minutes until medium-rare.
- Serve with pan juices.
Notes
- Safety: The skillet handle will be incredibly hot after broiling. Use a thick oven mitt or dry towel.
- Butter: You can use a compound butter (garlic or herb) for extra flavor, though plain butter is traditional for this specific technique.
- Presentation: Serve the skillet directly on the table (on a trivet) for a dramatic presentation.
Bobby Flay Porterhouse Recipe
