Perfect porterhouse steak

Tools/equipment:

Carbon steel, cast iron or stainless frying pan, oven and cook top

Recipe:

Huge porterhouse or t-bone steak, salt, pepper, butter and parsley

Notes:

This recipe depends on the crust. Be brave and don't look: leave it sear for 4+ minutes until the kitchen gets smokey: anything else will hurt your presentation. Stainless steel will require scouring as it will develop a harmless but unsightly patina.

Porterhouse, the most decadent cut of meat is the perfect marriage between the tenderloin and new york strip in a single cut of meat.  The iconic T-bone that separates them is the name sake of the lesser cut, the T-bone steak. A porterhouse has a tenderloin cut that is at least 1.25 inches across at its widest point. Thickness has nothing to do with the terminology but, if you want to impress, go for the thick cut and blow your guests away.

You'll need a good frying pan and an oven - the frying pan should be cast iron, carbon steel or stainless steel and must have a metal handle.

The steak in the photos above is a very solid (Fred Flintstone) 2 inches thick. Allow the steak to sit unrefrigerated for 30-60 minutes: warm to room temperature to minimize cold spots and make it brown more evenly. A steak like this requires very aggressive, but simple, seasoning: salt, pepper, butter and fresh parsley: you don't need anything else but feel free to use whatever you prefer.

Preheat the oven at 500 and set the frying pan at medium high heat and throw a tablespoon or three of butter into the pan. Liberally coat the steak with a 50% salt-pepper mix and when the melted butter begins to ripple from the heat, drop the steak into the pan for 5-6 minutes until the kitchen begins to get smokey.

Remove the frying pan from the heat and place the steak, crispy side up on a cutting board. Cut the bone away from the meat. Place the bone back in the pan. Slice the meat purpendicular to the bone and place it back in the pan so that it resembles the uncut steak.

Cover the steak with pads of butter and sprinkle liberally with fresh parsley or another arromatic herb of your choice. Place the pan in the broiler for 6-8 minutes at 500, remove and feast.