If asked to cook up a big steak like our 2 pound Double R Ranch Porterhouse, most folks will pause a moment to come up with a method to tackle such a large chunk of meat deliciousness.
Any semi-proficient home cook knows how to prepare an 8 ounce steak without so much as consulting a cookbook or food blog. Around here, we recommend the Steakhouse Style in the kitchen or Direct Grilling in the backyard for a perfect steak every time.
When it comes to the giant Porterhouse, sometimes a little bit of doubt creeps in. Have no fear, there’s no reason to be afraid of a large bone-in steak. When it comes to preparing a Double R Ranch Porterhouse, the Steakhouse Style mentioned above will work wonderfully in the kitchen and Indirect Grilling will always turn out a perfect steak on the gas or charcoal grill. That being said, a great alternative method of preparing a large bone-in steak is adopting a trick we’ve seen used at steak houses and by several TV chefs.
We’re calling this the Divide and Conquer method. Quite simply, the entire steak is seared, the New York strip and tenderloin sections are cut away from the bone, sliced and returned to the grill pan to finish cooking. This retains the flavor and insulating qualities of the bone and creates a spectacular serving presentation.
1 Double R Ranch Porterhouse Steak (about 2 lbs.)
3 Tbsp Butter
Fresh Ground Pepper
Allow the Porterhouse to thaw completely in the refrigerator. This will take several hours. Overnight is best.
Remove the steak from the package and pat dry. Generously season both sides with salt and pepper.
Heat a heavy skillet over medium high heat.
Once skillet is up to temperature, sear Porterhouse 2 minutes per side. If the steak sticks to the skillet it’s not ready to turn. Wait a few more seconds and it will release on its own.
Remove the Porterhouse from the skillet and place on a cutting board. Cut the New York Strip side (the larger of the two sections of steak) off the bone, then slice into thick, 1 inch slices.
Repeat with the smaller tenderloin (filet mignon) side.
Reassemble the steak on the skillet and place 3 pats of butter on top.
Place the steak into the oven and allow to cook for about 8 minutes for medium rare. The steak will cook quickly, but since it is sliced you can take a look at the color of the steak. You can also use your trusty thermometer, but we’ve found it’s not an accurate measure when the steak is cut apart.
Remove from the oven, place on a serving platter and spoon the melted butter and juices on top.
Bring steak to the table. Once the cheering has died down, devour!