This post comes to us courtesy of food writer and editor James Schend, blogger at Dairy Freed.
Having worked in a couple of different restaurants and gone to many backyard barbecues, I’ve seen some pretty strange, bizarre and just plain dumb methods that people have tried in their attempts to cook a juicy steak (I’ve even been known to come up with a few myself). No matter how you cook a steak, the key is to let it rest after cooking before you cut into it. Otherwise, all the juices will immediately start to run out, leaving you with a dry piece of meat.
The recipe featured here takes this method a step further: it calls for letting the meat rest twice before serving. At first glance you may think this will dry out your steak because it’s actually cooked twice, but it’s a technique many steakhouse chefs use and they, if anyone, should know how to cook a perfect steak.
“The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking,” says Brigit Binns, author of The Cook & The Butcher. “I’m convinced that once you try this method, it will become part of your cooking repertoire.”
Pan-Roasted Porterhouse Steak
1 porterhouse steak, about 1 1⁄2 lb. and 1 1⁄4 to 1 1⁄2 inches thick, patted dry
1 Tbs. olive oil, plus more for serving
Kosher salt and freshly ground pepper, to taste
Rub both sides of the steak with the 1 Tbs. oil. Let stand at room temperature for 1 to 1⁄2 hours.
Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 minutes. Season one side of the steak generously with salt. Add enough oil to the pan to coat the bottom and reduce the heat to medium-high. When the oil is shimmering, use tongs to place the steak, salted side down, in the pan and let cook without moving it for 2 1⁄2 minutes. Season the top with salt, turn the steak over and season with pepper to your liking. Cook for 2 1⁄2 minutes more. Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.
Preheat the oven to 425°F. Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 130° to 135°F for medium-rare, about 12 minutes, or to your desired doneness. Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
Cut the sirloin away from the bone on one side and the filet section on the other. Cut across the grain into thick slices. Arrange on plates. Serve at once, passing oil at the table for drizzling. Serves 2 or 3.
Serving suggestion: Serve with Warm White Bean Salad
Note From the Butcher: When you are cooking a bone-in steak such as a porterhouse, keep in mind the area around the bone will cook more slowly than the rest of the meat. Always remember to check the internal temperature close to the center of the steak (but away from the bone) to get an accurate reading. This way, you can make sure that your steak is cooked to perfection. — Erika Nakamura, Lindy and Grundy’s Meats, Los Angeles, CA
For other great beef, pork, lamb and veal recipes, as well as dozens of tips from the country’s best butchers, check out Brigit Binns’ new book, The Cook & The Butcher.
About the author: A graduate of The Culinary Institute of America, James Schend’s culinary career began when he won his first cooking contest at 8 years old. He’s gone on to write and develop recipes for national magazines and culinary websites. His own blog Dairy Freed focuses on the challenges of dairy-free cooking.