Salt Roasted Porterhouse Recipes

OVEN-COOKED PORTERHOUSE STEAK

Steps:

• Season steaks on both sides with salt. Leave at room temperature for 45 minutes to brine. Preheat the oven to 350 degrees and preheat a skillet with oil or butter over high heat. Spray cooking spray on a rimmed baking sheet and set aside
• Sprinkle pepper on porterhouse steaks. Sear the steak on each side for 3-5 minutes until a golden-brown crust forms
• Transfer steaks to the baking sheet. Cook on the middle rack in the oven for 10-20 minutes, depending on your desired doneness. Check the thickest part of the meat with a thermometer
• Move the steaks onto a clean plate. Tent them with a piece of aluminum foil and rest for 5-10 minutes

BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON

Steps:

• The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.
• Turn the oven to broil.
• Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.
• Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.
• At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.
• Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.
• Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.