Cast Iron Skillet Porterhouse Steak Recipes

STEAKHOUSE STEAKS

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

Steakhouse Steaks image

Steps:

Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Yield: 4 servings

Ingredients

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

CAST-IRON SKILLET STEAK

If you've never cooked steak at home before, it can be a little intimidating. That's why I came up with this simple steak recipe that's so easy, you could make it any day of the week. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 2

Cast-Iron Skillet Steak image

Steps:

Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand 45-60 minutes. , Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels. Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet., Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.

Nutrition Facts : Calories 494 calories, Fat 36g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 2983mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.

Ingredients

3 teaspoons kosher salt, divided
1 beef New York strip or ribeye steak (1 pound), 1 inch thick

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Season generously with salt & pepper. Do not be shy with the salt- this is a big steak and it can handle it! Heat up your skillet over medium high heat until extremely hot.
Add no more than a tablespoon of vegetable oil and allow it to heat to almost smoking. Add your steak seasoned side down and repeat salt & pepper on top side. Cook until a deep brown crust forms (do not turn!) for 4-5 min.
Remove steak from skillet and place on a cutting board, turning it brown side up. Cut meat from bone (as close as you can get). Now, cut 1” segments perpendicular - or horizontal to the bone. Replace sliced steak, brown side up, and bone to the skillet (like a meat puzzle) and top with butter. Cook another 4-7 minutes. This should be about medium rare. You can check in-between slices for doneness.

Cast Iron Skillet Porterhouse Steak Recipes

STEAKHOUSE STEAKS

CAST-IRON SKILLET STEAK

If you've never cooked steak at home before, it can be a little intimidating. That's why I came up with this simple steak recipe that's so easy, you could make it any day of the week. -James Schend, Taste of Home Deputy Editor

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