Cast-Iron Skillet Porterhouse Steak
- 600g De La Valley Porterhouse Steak
- 1 tablespoon olive oil
- 1/2 tablespoons sea salt and ground black pepper
- 3 tablespoons unsalted butter, room temperature
- Optional additions: garlic cloves and fresh thyme
Cast-Iron Skillet instruction on Porterhouse steak:
Step 1: Let steak sit at room temperature 30 minutes before cooking
Step 2: Do not wash steak, pat dry it with kitchen towels.
Step 3: Preheat the broiler. Heat the cast-iron skillet over medium-high heat until smoking.
Step 4: Season steak very generously with salt and pepper on all sides.
Step 5: Add olive oil to the skillet, then put the steak in the skillet and do not move it. Cook until a nice sear for about 3 minutes.
Step 6: Remove the skillet from the heat, transfer steak to a cutting board and cut both Striploin and Tenderloin from the bone. Slice the steak against the grain into thick pieces.
Step 7: Put the bone back into the skillet and reasemble the steak with the seared side up.
Step 8: Put butter on the top, add a couple of cloves of garlic and some thyme, if desired.
Step 9: Sear for another 4 minutes for a medium rare doneness.Transfer the steak to a serving plate.