Another "Luger Style" Porterhouse

Biff_Tannen · October 2015

This is the third time I have done this and it was the best yet. The recipe online says you are supposed to pull the steak off the skillet half way through and go ahead and cut it and reform it after cutting but I found that step is not necessary because it cooks the inside of the steak too much for my liking.

The simple method I used is getting the BGE between 500-600 and placing the cast iron skillet on long enough for it to get super hot. The porterhouse I used was about an inch and a half thick and only seasoned with salt, and a lot of it! Put a pad of butter on the skillet and let it melt and then toss the steak down and close egg. After 3 minutes flip the steak and add another pad of butter to the top of the steak that has already been seared and cook for another 3 minutes.

Here is the original recipe for anyone who is interested:

http://www.bonappetit.com/test-kitchen/cooking-tips/article/bobby-flay-porterhouse-steak-rules

Like I said above, I don't think the mid-cook carving is necessary. Not only is it tough to do consider how hot and buttery the steak is, it overcooks it IMO. The only positive I gained from it the first time times was a little bit more flavor from the butter being able to soak into the meat easier.

Image: https://us.v-cdn.net/5017260/uploads/editor/c4/bpa1nvz4fygt.jpg

MaC122 · October 2015

Looks amazing! Nice cook. Did you notice if the butter was burning? I have started making clarified butter for high heat skillet cooks.

SmokeyPitt · October 2015

That looks REALLY good. Thanks for sharing the technique. This would be perfect for a dinner for 2. I agree it seems carving mid cook would tend to overcook it. You could always carve it up and then place it back int he skillet for a cool presentation though.

cazzy · October 2015

Great execution! Looks great!

Biff_Tannen · October 2015

SmokeyPitt said:

That looks REALLY good. Thanks for sharing the technique. This would be perfect for a dinner for 2. I agree it seems carving mid cook would tend to overcook it. You could always carve it up and then place it back int he skillet for a cool presentation though.

Thank you, sir! That's what I did the first time for a cool pic. The buttery skillet made it look even more delicious!

Biff_Tannen · October 2015

MaC122 said:

Looks amazing! Nice cook. Did you notice if the butter was burning? I have started making clarified butter for high heat skillet cooks.

Thanks! I did not notice if it was burning or not. Probably a little since the heat was so high but not enough to make that much of a difference. I know at Luger's they DRENCH theirs in clarified butter when the steak is plated.

Cookbook_Chip · October 2015

mmmm... clarified butter drenching...

GregW · October 2015

Biff_Tannen said:

show previous quotes

MaC122 said:

Looks amazing! Nice cook. Did you notice if the butter was burning? I have started making clarified butter for high heat skillet cooks.

Thanks! I did not notice if it was burning or not. Probably a little since the heat was so high but not enough to make that much of a difference. I know at Luger's they DRENCH theirs in clarified butter when the steak is plated.

I was under the impression that high end steak places brushed the finished steaks with melted beef fat. I've even heard it's melted beef kidney fat. Supposedly the fat surrounding the beef kidney if the highest quality fat available. I do know that it melts at very low temps.