Porterhouse Steak

The Porterhouse is a steak lover's treat and as beef prices have climbed increasingly less affordable. It is a unique steak, usually cut thick that has a bone separating the strip steak portion and the tenderloin portion. A Porterhouse cut 2 inches thick, weighing in about 3 pounds will feed eight, is an alternative to roasted beef.

Steaks this thick can be a challenge and prevent outer edges from being overcooked trying to get medium-rare effect in the interior.

Sear the edges of the thick steaks for a few minutes to cook the exterior fat until crisp.

Let the steak rest for about 10 minutes, which is about as long as it takes to prepare Béarnaise Sauce.

When cutting the steaks, cut the tenderloin (smaller portion) and the larger strip steak from the bone and slice thinly against the grain. Reassemble the slices around the bone for presentation, but also keeps the sliced steak warm at the table on a platter. It serves 8.

2 (2.5 to 3-pound) porterhouse steaks, 2-inches thick, trimmed

Kosher salt and ground black pepper rubbed in per taste

3 tablespoons olive or vegetable oil

1. Adjust oven rack to middle position and heat oven to 275° F. Set wire rack in aluminum foil-lined rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper. Place steaks sided by side on prepared rack with tenderloins (smaller steak on bone) facing the center about 1-inch apart. Transfer steaks to oven and cook until thermometer inserted sideways 3 inches from tip of strip, registering 115 to 120 degrees, 70 to 90 minutes for medium-rare, rotating the sheet halfway through cooking time.
2. Pat steaks dry with paper towels. Heat oil in 12-inch skillet over high heat until it starts to smoke. Place one steak in skillet and sear until well browned, about 2 minutes per side, lifting occasionally to redistribute the oil. Using tongs, stand the steak upright to sear edges, 1 to 2 minutes. Return the steak to wire rack, tent loosely with foil, repeat with second steak. Let steaks rest for 10 minutes.

Serving Suggestion: Serve with Béarnaise Sauce, steamed or roasted vegetables, baked potato, and Pepperidge Farm Baked Artisan French Dinner Rolls. Chocolate Cheesecake would be an excellent dessert.

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