Casanova's Prime Porterhouse Recipe
Our impressive USDA PRIME Porterhouse steak offers huge portions of two of our most popular cuts. The T-shaped bone joins a New York Strip on one side with a Filet Mignon on the other.
- Let the steak rest at room temperature for 30 minutes. This is a very important step to make ensure the steak cooks evenly through.
- Preheat the broiler (500°F) & heat a cast-iron skillet over medium-high heat until very hot. Don't have a cast iron skillet? GET ONE.
- We recommend - Lodge Cast Iron Skillet. (we aren't affiliates of Lodge) It is a quality cast iron at a great price. If you accidentally ruin it, it is cheap to replace.
- Season the steak heavily with salt and pepper on all sides. DON'T GO LIGHT HERE.
- Add the olive oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3-3.5 minutes.
- Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone.
- Slice the steak against the grain into thick pieces (CHECK PIC ABOVE FOR REFERENCE).
- Put the bone back into the skillet and reassemble the steak around it with the seared side up.
- Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of rosemary.
- Broil to desired doneness -
- about 4 minutes for medium rare.
- 5 to 6 minutes for medium.
Transfer to a serving plate. Don't forget to pour the leftover juice from the pan over your steak!