Dry-aged Porterhouse 28oz Recipe

Preparation

Remove the dry-aged porterhouse steak from the refrigerator and let it come to room temperature for about 30-60 minutes.

Seasoning

Generously season both sides of the steak with kosher salt and freshly ground black pepper, pressing it into the meat.

Preheat the Grill

Preheat your grill to high heat (around 450-500°F or 232-260°C). If using a cast-iron skillet, heat it on the stovetop over high heat.

Cooking the Steak

Add olive oil to the grill or skillet. Place the steak on the grill or in the skillet and cook for about 4-5 minutes on one side without moving it, until a crust forms.

Flip and Baste

Flip the steak and add butter and rosemary to the pan. Baste the steak with the melted butter for an additional 4-5 minutes for medium-rare, or adjust time to your desired doneness.

Resting

Remove the steak from the grill or skillet and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.

Serving

Slice the steak against the grain and serve immediately with your choice of sides.