Porterhouse: Stand-Up Method (Stovetop or grill)
THIS uses the bone to conduct heat through the steaks, CREATing AN EVEN COOK THROUGHOUT & AVOIDING THE RISK OF OVERCOOKED EDGES AND RAW MEAT BY THE BONE! It’s FINISHEd OFF WITH A BUTTER-BASTE.
NOTE: Do not attempt this on the stovetop if you have poor ventilation in your kitchen. It produces a good amount of smoke.
FOR GRILLING: We have not tested this, but the concept is the same— begin with a quick, hot sear, then remove to a cool part of the grill and stand the porterhouse on its bone to finish it!
Ingredients
1 20oz Randall Lineback Porterhouse Steak
2 Tbsp olive oil
1 Tbsp unsalted butter
Preparation
With a sharp knife, deeply score the fat cap edge of the NY Strip (to help tenderize it).
Heat 1-2 tbsp olive oil (or vegetable oil) in a skillet or sauté pan over medium high heat.
Pat Porterhouse dry and season generously with salt and pepper all over.
Sear the fat cap edge of the NY Strip for 2 minutes. Flip to the tenderloin side and sear for 10 seconds. Lay Porterhouse flat and sear for 2-3 minutes. Flip to other side and sear for another 2-3 minutes.
Stand Porterhouse up on end (on its bone). Reduce heat to medium. Let cook for 15-20 minutes— until the internal temperature reaches 115-120F.
Reduce heat to medium low. Add butter to the pan. Lay the Porterhouse flat, spooning butter over it and cooking for 1-2 minutes. Flip it and spoon butter over it for another minute or so.
Remove from heat, tent with foil, and let rest for 10 minutes.
To serve: slice each steak from the bone and cut into thin slices, against the grain.