Go Back
African spice rubbed porterhouse cooked using the reverse sear method. Start cooking low and slow in the oven and finish in a cast iron pan with butter and fresh herbs for a perfect crust.
Print Recipe
No ratings yet. Be the first!

Porterhouse Steak

Cook a perfect Porterhouse using reverse sear
Course: Main Course
Author: Chef David Rose

Ingredients

Instructions

  • Pat steak dry with paper towels; season liberally with African Spice Rub and allow to come to room temperature, about 45 minutes.
  • Preheat oven to 225 degrees F; place steak on wire rack lined sheet pan.
  • Place internal meat probe into thickest part of the strip steak portion. (Follow Omaha Steaks cooking chart for your desired doneness.) **While porterhouse is cooking in oven, make curried shrimp pearl pasta**
  • Cook steak until temperature reads 5 degrees F below desired cooking doneness.
  • Bring a large, heavy cast iron pan to high heat and add grapeseel oil and the steak to the pan, along with butter, thyme, rosemary and garlic.
  • Sear about 30 to 40 seconds on the first side, then flip steak and butter baste for another 30 to 40 seconds.
  • Rest steak for 8 to 9 minutes; follow along the bone to remove the filet mignon and the strip. Slice each steak into 1/2” to 1” slices.
  • Reassemble sliced steak back onto bone and serve atop curried shrimp pearl pasta.