Introduction: The Ultimate Porterhouse Steak W/ Citrus Herb Butter
This method for making steak is how they do it at the famous Peter Luger steakhouse in New York City. It's a little unorthodox, but the end result is incredible!
1 24 Ounce Porterhouse Steak
3 Tbsp Citrus Herb Butter, recipe below
3 Tbsp Smoked Ancho Spice Rub, recipe below
Grapeseed Oil or Vegetable oil
Kosher Salt & Pepper(S&P)
Smoked Ancho Spice Rub:
2 Tbsp ancho chile powder
1 Tbsp sweet paprika
1 Tbsp smoked paprika
1 Tbsp ground cumin
1 tspn ground cinnamon
1 tspn ground coriander
1/4 cup soft brown sugar
2 Tbsp kosher salt
Citrus Herb Butter:
1 stick of room temperature unsalted butter
Zest of one lemon
¼ cup chopped chives, tarragon, and parsley
1/8 tspn kosher salt
For the butter, ix all ingredients, form back into a log, wrap in plastic, and store in the fridge.
For the steak: Season one side of the steak with an aggressive amount of spice rub and 1/2 teaspoon salt and pat the dry rub into the meat with your hands. Turn steak over and season the other side with 1/2 teaspoon more of salt and some fresh cracked pepper.. Let the meat marinate at room temperature for 30-60 minutes.
the steak: Pre-heat a cast iron pan over medium-high heat for 3 minutes. Add 1 tbsp of grapeseed/veggie oil to the pan and put the steak spice rub side down in the pan. Let it sear for 4 minutes without touching it. After 4 minutes, take the steak out of the pan and transfer to a cutting board spice rub side up. Cut the steak off the bone , the strip side and the filet side, and cut into large one inch pieces going perpendicular to the bone. Put the bone back in the pan, and arrange the meat back in their original spots, top with the herb butter and place under the broiler for 5 minutes until medium rare, or desired doneness.
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