Slow-Roasted, Twice-Fried Porterhouse Steak

Slow-Roasted, Twice-Fried Porterhouse Steak requires approximately 45 minutes from start to finish. One portion of this dish contains around 71g of protein, 84g of fat, and a total of 1064 calories. This recipe serves 4. For $7.09 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 23300 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for valentin day. A mixture of unsalted butter, vegetable oil, spice mix, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. It is brought to you by Bon Appetit. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is spectacular. Users who liked this recipe also liked Porterhouse Steak with Herbed Butter, Porterhouse Steak with Herbed Butter, and Porterhouse Steak With Sauce Rouille.

Servings: 4

 

Ingredients:

½ teaspoon cayenne pepper

A digital probe thermometer or a deep-fry thermometer

1 tablespoon kosher salt

1 tablespoon light brown sugar

1 2-inch-thick bone-in porterhouse steak (about 3 pounds)

1 teaspoon vadouvan, masala, or spice mix

4 tablespoons (½ stick) unsalted butter

Rice bran oil or vegetable oil (for frying; about 4 cups)

Equipment:

baking sheet

wire rack

bowl

oven

frying pan

kitchen thermometer

sauce pan

sieve

knife

Cooking instruction summary:

Score steak " deep over all surfaces in a crosshatch pattern, making cuts 1" apart (this helps the seasoning penetrate). Mix salt, brown sugar, and cayenne in a small bowl and rub all over steak, massaging into score marks and crevices. Upend steak on the flat side of the bone on a wire rack set inside a rimmed baking sheet and chill overnight (or a solid 12 hours). This will dry out the meat and intensify the flavor of the rub. Then freeze (still upright) until solid, at least 6 hours and up to 24 hours.Preheat oven to 200. Pour rice bran oil or vegetable oil into a 12" skillet, preferably cast iron, to a depth of ". Oil should be deep enough to come halfway up side of steak; add a little more oil to skillet if needed.Heat oil over medium-high until probe thermometer registers 350 (or clip a deep-fry thermometer to the side of your skillet if you prefer). Transfer steak straight from freezer to skillet and cook, turning once, until deeply browned all over and a crisp crust has formed, about 3 minutes per side. Transfer steak back to rack on baking sheet (reserve skillet and oil) and roast in oven until no longer frozen (the interior will still be cold but thawed enough to allow the insertion of the probe thermometer), 3035 minutes. Meanwhile, cook butter in a small saucepan over medium heat until it foams, then browns, 58 minutes. Remove from heat and stir in vadouvan. Let cool, 2025 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids.Remove steak from oven and spoon one-third of spice-infused butter over, making sure to coat both sides. Poke thermometer probe in the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120, 11 hours. Alternatively, use an instant-read thermometer to check steak every 15 minutes after the first hour, and every 5 minutes after 1 hours. Once thawed, the temperature of the steak will rise about 1 degree a minute.Remove steak from oven. Reheat reserved oil in skillet back to 350 over medium-high. Fry steak a second time, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side. Transfer back to rack and let rest 10 minutes. (Frying again will re-crisp your crust, lock in juices, and develop more flavor.)Use a thin knife to carve along both sides of the bone to remove strip and filet; cut into "-thick slices. Arrange on a platter alongside bone. Pour any butter and juices that have accumulated in baking sheet over top.

 

Step by step:


1. Score steak " deep over all surfaces in a crosshatch pattern, making cuts 1" apart (this helps the seasoning penetrate).

2. Mix salt, brown sugar, and cayenne in a small bowl and rub all over steak, massaging into score marks and crevices. Upend steak on the flat side of the bone on a wire rack set inside a rimmed baking sheet and chill overnight (or a solid 12 hours). This will dry out the meat and intensify the flavor of the rub. Then freeze (still upright) until solid, at least 6 hours and up to 24 hours.Preheat oven to 20

3. Pour rice bran oil or vegetable oil into a 12" skillet, preferably cast iron, to a depth of ". Oil should be deep enough to come halfway up side of steak; add a little more oil to skillet if needed.

4. Heat oil over medium-high until probe thermometer registers 350 (or clip a deep-fry thermometer to the side of your skillet if you prefer).

5. Transfer steak straight from freezer to skillet and cook, turning once, until deeply browned all over and a crisp crust has formed, about 3 minutes per side.

6. Transfer steak back to rack on baking sheet (reserve skillet and oil) and roast in oven until no longer frozen (the interior will still be cold but thawed enough to allow the insertion of the probe thermometer), 3035 minutes. Meanwhile, cook butter in a small saucepan over medium heat until it foams, then browns, 58 minutes.

7. Remove from heat and stir in vadouvan.

8. Let cool, 2025 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids.

9. Remove steak from oven and spoon one-third of spice-infused butter over, making sure to coat both sides. Poke thermometer probe in the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120, 11 hours. Alternatively, use an instant-read thermometer to check steak every 15 minutes after the first hour, and every 5 minutes after 1 hours. Once thawed, the temperature of the steak will rise about 1 degree a minute.

10. Remove steak from oven. Reheat reserved oil in skillet back to 350 over medium-high. Fry steak a second time, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side.

11. Transfer back to rack and let rest 10 minutes. (Frying again will re-crisp your crust, lock in juices, and develop more flavor.)Use a thin knife to carve along both sides of the bone to remove strip and filet; cut into "-thick slices. Arrange on a platter alongside bone.

12. Pour any butter and juices that have accumulated in baking sheet over top.


Nutrition Information:

Quickview
1063k Calories
70g Protein
83g Total Fat
4g Carbs
21% Health Score
Limit These
Calories
1063k
53%

Fat
83g
129%

  Saturated Fat
45g
284%

Carbohydrates
4g
1%

  Sugar
3g
3%

Cholesterol
220mg
74%

Sodium
1934mg
84%

Get Enough Of These
Protein
70g
142%

Vitamin B12
9µg
158%

Selenium
56µg
81%

Zinc
11mg
75%

Vitamin B6
1mg
66%

Vitamin B3
12mg
62%

Phosphorus
598mg
60%

Iron
7mg
41%

Vitamin B2
0.63mg
37%

Potassium
1080mg
31%

Vitamin B1
0.35mg
23%

Magnesium
72mg
18%

Copper
0.28mg
14%

Vitamin K
14µg
14%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Vitamin A
474IU
10%

Folate
24µg
6%

Manganese
0.12mg
6%

Calcium
47mg
5%

Fiber
0.61g
2%

Vitamin D
0.21µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The most expensive pizza in the world costs $12,000 and takes 72 hours to make.

Food Joke

It is said that, a way to a man's heart goes through a stomach. Aha…you might think that men go to their lovers to eat some soup.

Popular Recipes
Indian-Spiced Ground Beef Main Dish

foodista.com

Roasted Endive Salad With Prosciutto, Figs and Pistachios

Foodista

Gluten-Free Tuesday: Apple Galette

Serious Eats

Flourless Peanut Butter Blender Muffins

Crunchy Creamy Sweet

Chocolate Chip Crunch Cookies

Nutmeg Nanny