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The Perfect Porterhouse Steak

Cook Time 120 Minutes

Serves 4

1 (2-inch) thick porterhouse steak, at least 2 pounds total
Salt Pepper + Three Chiles Spice Blend from Spiceology

Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt or one of our perfect spice blends as soon as it comes out of the fridge.

Heat a grill or smoker to 250°F. Add the steak to the grill and cook until 125°F, about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Here you can rest the steak for 30 minutes to an hour before searing and serving, just tent loosely with foil while resting. Sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

For serving, you’ll cut the bone into two pieces — strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and top each side with a generous slice of the Mâitre d’Butter.

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Keyword Beef, Porterhouse, Spiceology, Steak

Cook Time 2

Servings 4

Ingredients

1 2-inch thick porterhouse steak, at least 2 pounds total
Salt Pepper + Three Chiles Spice Blend from Spiceology

Instructions

Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt or one of our perfect spice blends as soon as it comes out of the fridge.
Heat a grill or smoker to 250°F. Add the steak to the grill and cook until 125°F, about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Here you can rest the steak for 30 minutes to an hour before searing and serving, just tent loosely with foil while resting. Sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.
For serving, you’ll cut the bone into two pieces — strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and top each side with a generous slice of the Mâitre d’Butter.

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New York City-Style Porterhouse Steak

Cook Time 120 Minutes

Serves 4

1 (2-inch) thick porterhouse steak, at least 2 pounds total
Salt Pepper + Three Chiles Spice Blend from Spiceology

Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt or one of our perfect spice blends as soon as it comes out of the fridge.

Heat a grill or smoker to 250°F. Add the steak to the grill and cook until 125°F, about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Here you can rest the steak for 30 minutes to an hour before searing and serving, just tent loosely with foil while resting. Sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

For serving, you’ll cut the bone into two pieces — strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and top each side with a generous slice of the Mâitre d’Butter.

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Comments:

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Course Dinner

Keyword Beef, Porterhouse, Steak

Cook Time 1 30

Servings 2

Ingredients

1 2-inch thick porterhouse steak, at least 2 pounds total
Kosher salt for seasoning
1 medium red onion peeled and halved
2 tablespoons olive oil

For the Mâitre d' Hotel Butter

4 ounces 1 stick high-quality butter, at room temperature
1 teaspoon lemon juice
1 tablespoon finely chopped parsley
½ teaspoon kosher salt

Instructions

Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge.
You can make the Mâitre d’ Hotel Butter several days in advance. Mix together the butter, lemon juice, parsley, and salt in a medium mixing bowl with a spatula. Cut a piece of parchment paper in half so you have something close to a printer paper sheet (8×11). Spoon the butter across the length of a piece of parchment — make sure you leave about 2 inches between the butter and the end of the paper. Roll the parchment over the butter and pull to round the butter into a log. Tightly wrap around the remaining parchment. Chill this mixture for at least 30 minutes.
Heat a broiler to high and move an oven rack to about 6-inch under the broiler. Coat the onion halves in olive oil and place them on a baking sheet and set this on another oven rack under the first. Set the steak on the rack directly under the broiler and broil for 2 to 3 minutes per side or until they have a nice burnished sear. Remove the steak from the broiler and set aside to rest for at least 10 minutes.
Preheat a cast iron skillet under the broiler while the steak rests. After resting, slice the steak off the bone and into finger-thick slices (about 1/2 inch). Return the bone and then the steak pieces to the skillet. Top with a few thick slices of the butter and return to the broiler. Broil for 6 to 8 minutes or until cooked to medium rare.

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