44 Oz Porterhouse For Two Recipe

Prepare and season

Remove the 44 oz porterhouse from the refrigerator at least 45–60 minutes before cooking so it comes to room temperature. Pat it dry thoroughly with paper towels. Evenly coat both sides and the edges with the kosher salt and freshly ground black pepper, pressing gently so the seasonings adhere.

Preheat cookware

Preheat oven to 400°F (200°C). Heat a large cast-iron skillet or heavy ovenproof pan over high heat until very hot, about 5–7 minutes. Add the neutral oil and swirl to coat the pan; it should shimmer and lightly smoke.

Sear the steak

Place the porterhouse in the hot skillet, laying it away from you to avoid splatter. Sear without moving for 3–4 minutes, until a deep brown crust forms. Using tongs, carefully sear the opposite side for 3–4 minutes. Sear the edges (fat cap) for about 1–2 minutes, rolling the steak and rendering fat.

Baste and finish in oven

Reduce heat to medium-low. Add 3 tbs butter, smashed garlic cloves and fresh thyme to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly for 1–2 minutes. Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the strip-side (not against the bone) reads 125°F (51–52°C) for medium-rare, about 8–12 minutes depending on thickness. For medium, aim for 135°F (57°C).

Rest and slice

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 12–15 minutes to allow carryover cooking and redistribute juices. To serve for two, slice the steak against the grain on each side of the bone into 1/2" slices and arrange on a warmed platter. Spoon any reserved pan juices over the slices.

Mashed potatoes — start first

Place 1 lb cubed russet potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well and return to the pot over low heat for 1 minute to dry. Mash with 2 tbs butter and 3 tbs whole milk until smooth; season with more salt to taste. Keep warm, covered.

Roasted baby potatoes — prepare and roast

While potatoes for mash are boiling, toss 1 lb halved baby Yukon golds with 2 tbs olive oil, chopped rosemary or thyme, and a pinch of salt and pepper. Spread on a rimmed baking sheet in a single layer. Roast in the 400°F (200°C) oven (same oven as steak) for 20–30 minutes, turning once, until golden and tender. If the steak needs less oven time, roast alongside steak—adjust timing so both finish together.

Sauté mushrooms

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium-high heat. Add 8 oz sliced cremini mushrooms in a single layer; let them brown undisturbed for 2–3 minutes, then stir and continue cooking until deeply golden, about 4–6 minutes more. Season with salt and pepper.

Wilt spinach and finish

Reduce heat to medium, add 4 cups baby spinach to the mushrooms, and cook, stirring, until just wilted, about 1–2 minutes. Season to taste and remove from heat. Keep warm until plating.

Deglaze and reduce

After removing the steak from the skillet, place the hot skillet over medium heat (use caution with residual hot fat). Pour off excess fat leaving about 1 tablespoon and any browned bits. Add 1 tbs minced shallot and cook briefly, 30–45 seconds, until softened. Pour in 1 cup dry red wine to deglaze, scraping the browned bits with a wooden spoon. Add 1 cup beef stock and 1 fresh thyme sprig.

Finish the sauce

Simmer the sauce until reduced by about half and slightly glossy, 8–10 minutes. Remove the thyme sprig and swirl in 2 tbs cold cubed butter off the heat, whisking or stirring to create a velvety emulsion. Taste and season with salt and pepper as needed. Strain if a smoother sauce is desired.

Serve

Spoon the warm sauce over sliced steak or serve on the side in a warmed sauce boat.