Peter Luger-style Porterhouse Steak

Name: Peter Luger-style Porterhouse Steak
Cuisine: American
Ingredients: 1 unit Porterhouse steak; salt; clarified butter; dash Worcestershire sauce; chopped parsley

Serves 1

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Peter Luger-style Porterhouse Steak

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Serves 1

Directions

1Obtain a Porterhouse steak, which features filet mignon and New York strip separated by a T-bone.
2Apply a binder and a generous amount of salt to the Porterhouse steak.
3Leave the salted steak uncovered in the fridge overnight for dry brining to achieve a good crust.
4On the day of cooking, prepare a clarified butter mixture by adding a dash of Worcestershire sauce.
5Place the Porterhouse steak under the broiler with the bone side facing the heat for about 1.5 minutes to form a crust.
6Flip the steak to the tail side and broil for another 1.5 minutes to ensure even cooking.
7Repeat the process on the other side of the Porterhouse, starting with the tail first, then the bone.
8Remove the steak from the broiler; it should have a crust but still be very rare inside.
9Slice the filet side off the bone.
10Slice the New York strip side off the bone.
11Cut both the filet and strip into thick steakhouse-style slices.
12Return the sliced steak pieces to the broiler pan with the bone.
13Generously cover the steak slices with the clarified butter and Worcestershire sauce mixture.
14Place the buttered steak back under the broiler for another 1.5 minutes per side until the butter melts into the meat.
15Take a cast iron skillet out of a hot oven.
16Add a few spoonfuls of clarified butter to the hot cast iron skillet and let it bubble.
17Transfer the sliced Porterhouse steak from the broiler pan onto the sizzling cast iron skillet.
18Pour all remaining butter and drippings from the broiler pan over the steak on the cast iron skillet.
19Garnish the steak with chopped parsley.
20Before serving, tilt the cast iron skillet and spoon the pooling golden butter over the steak for a final basting.
21Serve the thick, juicy, medium-rare steakhouse-quality Porterhouse.

Ingredients

1 unit Porterhouse steak
salt
clarified butter
dash Worcestershire sauce
chopped parsley

Equipment

broilerovenbroiler panknifecast iron skillettongsspoon

Tips

For a steakhouse-quality crust, leave the steak uncovered in the fridge overnight after salting.
If dry brining is not possible, add salt immediately before heat exposure.
Use a meat thermometer to ensure desired doneness as broiler/oven settings can vary cooking times.

Peter Luger-style Porterhouse Steak

Serves 1

tiktok.com

Peter Luger-style Porterhouse Steak

tiktok.com

Serves 1

Directions

1Obtain a Porterhouse steak, which features filet mignon and New York strip separated by a T-bone.
2Apply a binder and a generous amount of salt to the Porterhouse steak.
3Leave the salted steak uncovered in the fridge overnight for dry brining to achieve a good crust.
4On the day of cooking, prepare a clarified butter mixture by adding a dash of Worcestershire sauce.
5Place the Porterhouse steak under the broiler with the bone side facing the heat for about 1.5 minutes to form a crust.
6Flip the steak to the tail side and broil for another 1.5 minutes to ensure even cooking.
7Repeat the process on the other side of the Porterhouse, starting with the tail first, then the bone.
8Remove the steak from the broiler; it should have a crust but still be very rare inside.
9Slice the filet side off the bone.
10Slice the New York strip side off the bone.
11Cut both the filet and strip into thick steakhouse-style slices.
12Return the sliced steak pieces to the broiler pan with the bone.
13Generously cover the steak slices with the clarified butter and Worcestershire sauce mixture.
14Place the buttered steak back under the broiler for another 1.5 minutes per side until the butter melts into the meat.
15Take a cast iron skillet out of a hot oven.
16Add a few spoonfuls of clarified butter to the hot cast iron skillet and let it bubble.
17Transfer the sliced Porterhouse steak from the broiler pan onto the sizzling cast iron skillet.
18Pour all remaining butter and drippings from the broiler pan over the steak on the cast iron skillet.
19Garnish the steak with chopped parsley.
20Before serving, tilt the cast iron skillet and spoon the pooling golden butter over the steak for a final basting.
21Serve the thick, juicy, medium-rare steakhouse-quality Porterhouse.

Ingredients

1 unit Porterhouse steak
salt
clarified butter
dash Worcestershire sauce
chopped parsley

Equipment

broilerovenbroiler panknifecast iron skillettongsspoon

Tips

For a steakhouse-quality crust, leave the steak uncovered in the fridge overnight after salting.
If dry brining is not possible, add salt immediately before heat exposure.
Use a meat thermometer to ensure desired doneness as broiler/oven settings can vary cooking times.