The Perfect Porterhouse /// The Reverse Sear Rub entire steak with sea salt with cracked peppercorn
The Perfect Porterhouse /// The Reverse Sear Rub entire steak with sea salt with cracked peppercorn (more salt than you think) with a touch of thyme, rosemary, and sage to form the crust. Place in a preheated oven for 45 to 55 minutes on 275°F (135°C) (you want to sloooooow cook it). When the internal temperature is 125°F (51°C) remove from oven and let the steak rest for 15 min in cool open air (do not cut it or poke it). Sear on both sides (no more than 1 minute for each side) on a hot grill (or if you don’t have a grill, a very hot iron skillet) — do not use oil or butter. No need to allow the steak to rest after searing—serve immediately. We suggest serving with grilled red potatoes and a green vegetable like grilled string beans or grilled asparagus. -- source link
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