Double-Fired Porterhouse
2 tsp ground mustard (not mustard powder)
2 tsp granulated garlic
2 tsp kosher or sea salt
1 tsp finely ground black pepper
olive oil
1 porterhouse steak, about 2 inches thick
(about 2 3/4 lbs.)
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Combine the four spices. coat both sides of the meat with the mixture and let the meat stand at room temp. for about an hour.
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Pre-heat oven to 375. lightly film the bottom of an oven-proof skillet with the oil, wiping out the excess with a paper towel. heat the pan over high heat until the oil is very hot but not yet smoking.
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Using long tongs, carefully place the steak in the pan and sear it until a crust forms; 3 minutes on the first side, then 2 minutes on the other.
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Place the skillet in the oven to finish;
[ul]
[li]8-10 minutes for rare
[/li][li]10 to 12 minuets for medium rare
[/li][li]12 to 15 minutes for medium
[/li][/ul]
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Transfer meat to a cutting board and allow to rest for 10 minutes.
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Cut the meat away from the bone. carve into thick slices and portion out onto plates.
Serves 4