Porterhouse W/ Peppers & Onions Recipe

Bring steak to temperature

Remove the porterhouse from the refrigerator 45–60 minutes before cooking so it comes to near room temperature (about 65–70°F / 18–21°C). Pat dry thoroughly with paper towels.

Season

Generously season both sides and the edges of the steak with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat pan and oven (if using reverse-sear)

For a pan-sear with oven finish (recommended for thick porterhouse), preheat oven to 375°F (190°C). Heat a large cast-iron skillet over medium-high heat until smoking hot, about 5 minutes.

Sear steak

Add 2 tbsp neutral oil to the hot skillet and swirl to coat. Place the porterhouse in the pan, laying it away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2.5–3 minutes. Sear the edges (fat cap) for 30–60 seconds, holding the steak with tongs to render fat.

Baste and finish

Reduce heat to medium. Add 2 tbsp butter, crushed garlic cloves and 2 sprigs thyme/rosemary to the pan. Tilt the pan and use a spoon to baste the steak with melted butter and juices for 1 minute. If using oven finish, transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium (use an instant-read thermometer inserted into the center of the thickest part of the filet and strip). This will typically take 6–12 minutes depending on thickness.

Rest

Remove steak to a cutting board and tent loosely with foil. Rest 8–12 minutes to allow juices to redistribute. Reserve pan juices for finishing if desired.

Slice and serve

Slice the filet and strip portions against the grain. Plate the sliced steak alongside the peppers & onions, spooning any resting juices or reserved pan juices over the meat. Sprinkle with flaky finishing salt if desired.

Prep vegetables

While the steak comes to temperature, halve and peel the yellow onion and slice into 1/4–1/2-inch (6–12 mm) half-moons. Core and seed the bell peppers and cut into 1/2-inch (12 mm) strips.

Cook onions and peppers

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter foams, add the sliced onions and cook, stirring occasionally, for 4–5 minutes until they begin to soften and turn translucent.

Add peppers and season

Add the red and green pepper strips to the pan with the onions. Season with 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Continue to cook, stirring every 2 minutes, for another 6–8 minutes until peppers are tender with some chared edges but still have body.

Deglaze and finish

Lower heat to medium-low and add 1 tbsp red wine or sherry vinegar to deglaze the pan, scraping brown bits from the bottom. Cook 1 more minute until the vinegar has mostly evaporated and flavors meld. Taste and adjust seasoning.

Garnish

Remove from heat and stir in 1 tbsp chopped fresh parsley if using. Keep warm until steak is rested and ready to plate.

If desired, spoon 1/4 cup warmed steak sauce or au jus over the sliced steak or serve on the side. Sprinkle flaky finishing salt over the meat immediately before serving for an extra crunch and flavor lift.