Michael Symon's Seared Porterhouse Steaks
- 2 2- inch Porterhouse Steaks
- 1/2 cup Red Wine
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Butter (softened)
- 1/4 cup fresh Parsley (leaves torn)
- Vegetable Oil
- Salt and Pepper
- For Frozen Method: Place one steak on a rimmed baking sheet and freeze for 1 hour or overnight. Preheat oven to 200 degrees F.
- Season steak with salt and pepper generously on all sides. Brush the steak with vegetable oil and season generously with salt and pepper. Place on a resting rack on a sheet tray. Using a blow torch, caramelize both sides of the steak, about 7 to 8 minutes per side.
- Alternatively, preheat a cast iron skillet over high for 10 minutes. Add a few tablespoons of vegetable oil to the pan and place the seasoned frozen steak in to sear. Cook for about 5 to 7 minutes or until the steak is golden on one side. Continue to sear on the remaining sides until golden. Transfer the steak to the rimmed baking sheet lined with a cooling rack. Cook in the preheated oven for 30 to 60 minutes. Cooking time varies depending on freezing time. Once and instant read thermometer is inserted and registers a temperature of 135 degrees, remove the steak from the oven. Allow to steak to rest for 10 to 12 minutes before serving.
- For Traditional Method: Season steak with salt the night before and place on a rimmed baking sheet in the fridge. Preheat oven to 450 degrees F.
- Remove the steak 30 minutes prior to cooking and season with freshly cracked pepper. Heat a cast iron pan over high heat and add a few tablespoons of vegetable oil. Sear the steak on one side for about 5 to 7 minutes, or until dark golden brown. Flip the steak and transfer the pan to the preheated oven.
- Cook for about 20 minutes or until an instant read thermometer is inserted and register 130 degrees F. Remove the steak from the oven and allow to rest for 10 to 12 minutes before serving.
- For the Sauce: Use the same cast iron pan from the traditional method steak to make the sauce. Deglaze with red wine and whisk in the mustard. Add the butter to emulsify and finish with parsley.
- Slice the steak and plate with a drizzle of red wine sauce.
- This recipe is adapted from Modernist Cuisine by Nathan Myhrvold.