Two-Step Pan-Broiled Double-Thick Steak

4.0 (1)

Turn to a reliable butcher to custom-cut this steak for you. We utilized a 2 3/4-inch-thick porterhouse from the Organic Butcher of McLean.

To navigator a heavy steak, you request a dense cookware -- preferably formed robust -- and a two-step cooking process, followed by a remainder play to implicit the cooking and redistribute the juices. This steak is generously seasoned, past seared connected the stove apical and yet roasted successful a blistery oven. Serve it plain, with a drizzle of good-quality extra-virgin olive oil, oregon with a flavored food oregon sauce.

This method works good with immoderate tender, marbled chopped of beef, bone-in oregon boneless, astatine slightest 2 1/2 inches thick.

For implicit accuracy -- you don't privation to messiness up this chopped of beef -- you'll request an instant-read thermometer or, preferably, a integer probe thermometer with an alert.

Adapted from "The Great Meat Cookbook," by Bruce Aidells with Anne-Marie Ramo (Houghton Mifflin Harcourt, 2012).

Ingredients

Nutritional Facts

Per serving (based connected 6)

• Calories

  300

• Fat

  14 g

• Saturated Fat

  5 g

• Sodium

  690 mg

• Cholesterol

  90 mg

• Protein

  40 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Great Meat Cookbook," by Bruce Aidells with Anne-Marie Ramo (Houghton Mifflin Harcourt, 2012).

Tested by Jane Touzalin.