Espresso-Rubbed Porterhouse: Oven to Stovetop

SPLIT DOWN THE MIDDLE BY A T-SHAPED BONE, THE PORTERHOUSE MARRIES A FIRM BUT FLAVORFUL NY STRIP WITH A TENDERLOIN STEAK. IT IS A GLORIOUS COMBINATION, BUT ONE THAT REQUIRES SOME CARE IN PREPARATION, SINCE THE NY STRIP AND TENDERLOIN USUALLY COOK VERY DIFFERENTLY FROM ONE ANOTHER.

This preparation lets both the ny strip and tenderloin come up to temperature slowly and gently, then finishes off with a hot sear and butter-baste on a skillet on your stovetop. it creates an even cook throughout— avoiding the risk of overcooked edges and raw meat by the bone!

Ingredients

  • 1 20oz Randall Lineback Porterhouse Steak

  • 1 Tbsp olive oil

  • 2 Tbsp Espresso rub (if you don’t have anything premade, combine espresso powder, paprika, garlic salt, salt, pepper, and a pinch of cayenne)

  • 1 Tbsp salted butter

Preparation:

  1. Set oven to bake at 215F.

  2. With a sharp knife, deeply score the fat cap edge of the NY Strip (to help tenderize it).

  3. Rub thawed porterhouse with olive oil and Espresso Rub. Lay on a rack or broiler pan over a baking pan or rimmed baking sheet.

  4. Bake until internal temperature reaches 110F (approximately 35-45 min).

  5. Heat a dry skillet over medium-high heat until hot.

  6. Sear the fat cap edge of the NY Strip for 1.5-2 minutes. Flip to the tenderloin side and sear for 10 seconds. Lay steak flat and sear for 1.5-2 minutes. Flip to other side and sear for another 1.5-2 minutes.

  7. Add butter to the pan (it will melt quickly), and flip the steak, cooking for no more than 1 minute and spooning butter over it. Flip one more time, spooning butter over it, for no more than 1 minute.

  8. In total, this final searing stage should take 6-8 minutes.

  9. Remove from heat, tent with foil, and let rest for 10 minutes.

  10. To serve: slice each steak from the bone and cut into thin slices, against the grain.


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