The quintessential fire-grilled cut of beef, pairing the melt-in-your-mouth tenderness of the tenderloin with the rich, marbled punch of the strip loin, finished with a fresh herb maître d'hôtel butter that blankets the hot meat.
Ingredients
- 900 g beef porterhouse steak
- 60 g herb butter
- 1 tbsp high-oleic sunflower oil
- 1 tsp Guérande fleur de sel
- 1 tsp Kampot black peppercorns
Method
- Take the porterhouse steak out of the refrigerator 45 minutes ahead of time to bring it to room temperature (about 18 °C at the core) and ensure even cooking.
- Thoroughly pat both sides of the meat dry with paper towels to eliminate any surface moisture that could create steam.
- Brush the surface with high-oleic sunflower oil, then coarsely crack the Kampot black peppercorns and press them firmly into the meat along with the Guérande fleur de sel so the seasoning adheres well.
- Preheat your grill grates or a cast-iron grill pan over very high heat for 5 minutes, until smoking hot and the surface temperature reaches 230 °C to 250 °C.
- Set the porterhouse steak on the grill without moving it, facing the tenderloin side toward the cooler area to balance out its faster cooking rate.
- Sear the meat undisturbed over very high heat for 5 minutes, until a deep brown, well-caramelized crust forms with distinct grill marks and easily releases from the grate, then flip the steak with tongs.
- Continue cooking on the second side for another 4 to 5 minutes, until a meat thermometer inserted into the thickest part registers an internal temperature of 50 °C to 52 °C (reaching 54 °C after resting for medium-rare) and the meat feels soft yet springy to the touch.
- Transfer the porterhouse steak to a warm wire rack, tent loosely with aluminum foil, and let it rest for 8 minutes at room temperature so the juices redistribute and the fibers relax.
- Run the tip of a paring knife along both sides of the central bone to separate the tenderloin and the strip loin, then cut each piece into neat slices 1.5 cm thick.
- Reassemble the sliced meat along the bone on a warm serving platter, sprinkle with a pinch of Guérande fleur de sel, and top the piping-hot steak with chilled rounds of herb butter.
Nutrition
Per serving
- Energy
- 766.5 kcal
- Protein
- 73.97 g
- Carbohydrate
- 1.63 g
- Fat
- 52.29 g
- Fibre
- 0.62 g
- Calcium
- 15.44 mg
- Iron
- 0.43 mg
- Magnesium
- 13.23 mg
