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Porterhouse steak
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 70 minCook 45 minServes 4
Ingredients
- 2 bone-in porterhouse steaks, each about 1.5 to 2 inches thick (24 to 28 oz each — serves 2 per steak)
- 2 tsp coarse kosher salt
- 1.5 tsp freshly cracked black pepper
- 2 tbsp vegetable or grapeseed oil
- 4 tbsp unsalted butter
- 4 sprigs fresh thyme
- 3 cloves garlic, lightly crushed
- 2 sprigs fresh rosemary
- For compound butter (optional):
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tsp fresh thyme leaves
- 2 tsp finely chopped fresh chives
- 1 tsp fresh rosemary, minced
- 1 small clove garlic, minced to a paste
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
- Black pepper
Instructions
- 1. If making compound butter: blend all butter ingredients together. Roll in plastic wrap into a cylinder. Refrigerate until firm, at least 1 hour.
- 2. Remove steaks from the refrigerator 45 minutes to 1 hour before cooking. This is important for a steak this thick — a cold centre will be raw when the outside is perfectly cooked.
- 3. Pat steaks completely dry on all surfaces. Season generously with salt and pepper on both sides and edges. Press the seasoning to adhere.
- 4. Preheat your oven to 250°F (120°C). Place a wire rack in a rimmed baking sheet. Place the seasoned steaks on the rack and into the oven for 25 to 35 minutes until the internal temperature reaches 115°F (46°C) for medium-rare. This is the reverse sear method — it ensures edge-to-edge doneness.
- 5. Remove steaks from the oven. They will look pale and grey at this point — that is correct.
- 6. Heat a large cast-iron skillet over the highest heat for 3 to 4 minutes until smoking. Add the oil.
- 7. Sear the steaks for 1.5 to 2 minutes per side, pressing lightly to maximize contact. Sear the fat cap by holding the steak on its side with tongs for 30 seconds.
- 8. Add butter, thyme, garlic, and rosemary to the pan. As the butter foams, tilt the pan and baste the steak continuously for 1 minute.
- 9. Rest steaks on a board for 8 to 10 minutes. The carry-over heat will bring the internal temperature to 130°F (54°C) for medium-rare.
- 10. To carve: separate the filet from the strip by cutting along the T-bone. Slice each section against the grain.
- 11. Serve with slices of compound butter melting over the top.
