So this lovely piece of art is called a Porterhouse. It’s basically 2 steaks in one, a tenderloin and a yummy new york strip. It’s fuckin humongous, similar to the steak(s) Kagami devoured, and the only topping it requires is some nice garlic and herb salt butter.
This steak is flavorful, perfectly rare, and incredibly juicy. A great cut if you have a big appetite and you really like good meat with minimal toppings.
Porterhouse Steak with Garlic Herb Butter (serves: 1 if you’re kagami, 2 if you’re a normal human being)
Ingredients for Steak-
1 Prime Porterhouse Steak
salt (use as needed)
pepper (use as needed)
olive oil (use as needed)
Ingredients for Butter-
1 stick butter
4 cloves garlic, minced
1 pinch oregano
1 pinch tarragon
1 pinch thyme
1 pinch black pepper
1 pinch salt
1 pinch garlic powder
Procedure for Steak-
Let the steak sit in room temperature for about an hour
After an hour, heat up a griddle pan up to high heat and drizzle some olive oil onto it.
Rub some olive oil, salt and fresh cracked pepper onto both sides of the steak.
When the pan becomes hot as fuck, add the steak onto it. Let it cook until it’s browned and there are dark lines running across the steak.
Flip it over and cook the other side of the steak. Then flip it over once more and cook that side for a minute. Flip it over a final time and let it sit for a minute.
Remove the steak from the heat and let it ret for 10 minutes. I repeat. LET IT REST FOR 10 MINUTES. If you don’t let it rest, all the juices are going to flow out of the steak. Let it sit and let all the juices soak into the meat.
Procedure for the Butter-
Let the butter sit until it’s super soft. Mince the garlic and add the garlic and butter into a small bowl. Add the salt and herbs and mix using a food pulsor, a food processor, or an eletric mixer until the butter’s slightly whipped.
Place the butter in some saran wrap and wrap it up nice and tight. Proceed to shape it and roll it until it looks like a fat lil sausage.
Apply a pad of the butter to the steak and devour it ALL LIKE A FUCKIN MONSTER.
That’s it. That’s all there is to Steak #1. I hope you enjoyed making this beautiful masterpiece, friends.
If you’re wondering how you should cook this steak, refer to the chart
Simple porterhouse steak cooked on the more rare side, just how I like it. Rubbed with olive oil, kosher salt, and black pepper and placed in a searing hot cast iron pan.
It devolved a thick crust with just enough fat to melt in your mouth.
Served with a glass of 25th Birthday Reserve Black Butte Imperial Porter from the Deschutes Brewery in Bend Oregon with an ABV of 12.5%.
Mesquite Grilled Porterhouse by Mike Via Flickr: Blog Post: <a href=“http://www.anotherpintplease.com/2015/05/what-on-grill-317-mesquite-grilled.html” rel=“nofollow”>www.anotherpintplease.com/2015/05/what-on-grill-317-mesqu…</a>