The Mrs has always wanted to sample a nice porterhouse steak whenever we dine at a steakhouse. The problem is, she always backs out of her decision for one reason or another. "I'm not hungry enough tonight"... "You don't really care for steak"... "I also want to eat dessert"...
So when Chef Zone offered USDA Prime porterhouse for ~$22 per pound... cut thick enough to stand up on the bone ala Bistecca ala Fiorentina... you know I HAD to make the purchase...
And since it's at least 2 inches thick, I employed my favorite cooking technique...
Baked Steak!
Set the oven at 250 degrees...
Liberally coat with sea salt and freshly cracked black pepper...
Then bake for about 45 minutes until the internal temperature was between 115 and 120 degrees...
Rest for 15 minutes, then sear on a hot cast iron pan...
Also need some starch so baby spuds cooked in a double aluminum lined bag filled with hickory shavings...
And sautéed local mushrooms with garlic, thyme and port wine...
Voila! The Mrs finally gets to sample a real Porterhouse Steak!
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