Meatlovers beware! This recipe is to die for! I ordered this Porterhouse steak 21 days ago and asked my butcher to dry-age it until I came to pick it up…It was pricey but oh so worth it! What a beautiful steak. If you ever get a chance I really recommend asking your butcher for dry-aged cuts. Anything from 14-21 days is perfect. Searing all that flavor using intense heat and topping with caramelized onions…so good..you don’t need to go to a steak house for this one…
Porterhouse Steak with Caramelized Onions & Rosemary
32 oz Porterhouse steak (cut 2″ thick)
6 garlic cloves, minced
2 Spanish onions, sliced
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon fresh chopped rosemary
salt & pepper
Heat the oven to 500 °F. Season the steak with salt and pepper. In a large skillet, sauté the onions, garlic & rosemary in the oil and butter until caramelized (25-30 minutes). Season with salt & pepper to taste.
When onions are caramelized; heat a cast iron skillet with a little olive oil until nice and hot. I have two cast iron skillets – for this recipe I use the cast iron grill skillet that leaves grill marks. Sear the Porterhouse steak 2 minutes on each side. Place into heated oven and roast 6-8 minutes depending on your preference for rare to medium-rare. Remove from oven and cover with aluminum foil; allow to rest for 5 minutes to redistribute the juices.
Serve with the caramelized onions. I served this steak with Crispy English Potatoes and a nice salad. Enjoy!
How to clean a Cast Iron Skillet – keeping it in good condition and from rusting!
1) Season your cast iron skillet with oil the first time you use it – using a paper towel, I rubbed olive oil all over the interior of the pan the very first time I used it.
2) Never use dish soap or place in the dishwasher – Fill the still-hot pan with water after using and allow to sit for a bit (5 minutes if you’re in a hurry to clean up, 20 minutes if you’re not!)
3) Use a steel wool pad (for dish washing – not sanding!) and water to clean all those bits and pieces off. Rinse with water.
4) Dry immediately and completely with paper towels (I recommend paper towels because drying your pan may cause stains on dish cloths that can be hard to remove)
5) Store in a cool, dry place
6) Re-season if needed (I’ve never had to in over five years!)