Image Up Advertising & Design

FOUR SEASONS BREEZE | MARCH 2020 17 By Irene Welker This is the best tasting porterhouse I have had in my life! The recipe is based on the steaks served at the iconic Peter Luger Steak House in Brooklyn. The secret is to cook the steak in a cast iron skillet and don't stint on the salt or butter. I love to pair it with sautéed mushrooms and garlic mashed potatoes. If you are on a no starch diet try garlic mashed cauliflower instead of potatoes. 2 to 4 servings. INGREDIENTS One 2" thick Porterhouse steak (about 2 pounds) Kosher salt and freshly ground pepper 2 Tablespoons vegetable or canola oil 3 Tablespoons unsalted butter Optional: 2 whole, peeled cloves of garlic, a few sprigs of fresh thyme or rosemary DIRECTIONS Let steak sit at room temperature for 30 minutes before cooking. This will allow the steak to cook more quickly and evenly. Preheat the broiler. Heat a large cast iron skillet over medium-high heat, then heat oil in the pan until it begins to smoke. Meanwhile heavily season the steak with salt and pepper on all sides. Carefully place the steak in the skillet and do not move it. Cook three to four minutes until a nice sear (deep brown crust) forms on the underside. Remove the skillet from the heat. Transfer the steak to a cutting board, browned side up. Cut the meat from the bone in two pieces (strip steak and filet mignon). Slice both pieces into 1-inch slices, slicing against the grain (perpendicular to the bone). Replace the sliced steak around the bone (it should look like a whole sliced steak) and return to the skillet, browned side up. Top with pieces of butter. Add garlic and a few sprigs of thyme and/or rosemary to the pan, if desired. Place under broiler approximately 4 minutes for medium rare or 5 to 6 minutes for medium. Transfer to a serving platter and pour pan juices over the steak. Randy Balt was the original Chef behind Chef 's Corner. This is a recipe I know he would have loved and is dedicated to him. Porterhouse Steak Porterhouse Steak

• Cover