Double-fired Porterhouse Steak

Junior Trimmer made this as a birthday treat for his wife. With love as his motivation, he found a wonderful dish.

• 2 teaspoons ground mustard (not mustard powder)
• 2 teaspoons granulated garlic
• 2 teaspoons kosher or sea salt
• 1 teaspoons finely ground black pepper
• Olive oil
• 1 porterhouse steak, about 2 1/2 inches thick (about 2 3/4 pounds.)

METHOD

Combine mustard, garlic, salt and pepper. Coat both sides of meat with mixture and let stand at room temperature for about an hour.

Preheat oven to 375°F.

Lightly film bottom of an ovenproof skillet with oil, wiping out excess with a paper towel. Heat pan over high heat until oil is very hot but not yet smoking.

Using long tongs, carefully place steak in pan and sear it until a crust forms - 3 minutes on the first side, then 2 minutes on the other.

Place skillet in oven to finish, cooking 8-10 minutes for rare, 10 to 12 minuets for medium rare, 12 to 15 minutes for medium

Transfer meat to a cutting board and allow to rest for 10 minutes.

Cut meat away from bone. Carve into thick slices and portion out onto plates.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

 

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