Reverse Sear a Porterhouse Steak | Dorothy Lane Market

Reverse Sear a Porterhouse Steak

PREP TIME 5 mins
COOK TIME 40 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED May 25th, 2023
  • BY Chef Carrie Walters

Not only is a gorgeous, thick-cut Porterhouse steak a showstopper, but it can feed 2 to 3 people! It's a perfect choice whether you are grilling out or cooking in. A reverse sear is a stress-free cooking method specifically tailored for a thick-cut steak. 

INGREDIENTS

  • USDA Prime DLM Natural Beef Porterhouse Steak
  • DLM Extra-Virgin Olive Oil
  • Salt
  • Pepper

INSTRUCTIONS

1
Preheat oven to 250°F
2
Brush your thick-cut steak with DLM Extra-Virgin Olive Oil and season generously with sea salt and pepper. Let it come to room temperature
3
Transfer to a cast iron skillet that is drizzled with olive oil. Bake in oven for about 20 to 30 minutes or until the internal temperature reads 120°F. Remove from oven. Let rest for at least 5 minutes before searing.
4
CHOOSE A REVERSE METHOD Pan finish: Heat a cast iron pan or heavy-bottom skillet to medium-high. Drizzle a little DLM Extra-Virgin Olive Oil in the hot pan and sear steak on both sides briefly, about 2 to 3 minutes total, to help create a better crust. Grill finish: Preheat grill to high. Sear steak on both sides briefly, 2 to 3 minutes total, to help create a better crust.
5
Serve immediately, slicing the steak away from the bone and then crosswise into strips.

Reviews

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May 28th

My Porterhouse came out beautifully. I only used a cast iron pan.

- Sue

Dorothy Lane Market says:

We're so glad to hear this, Sue!

Reverse Sear a Porterhouse Steak

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 40 mins
SERVINGS 2

INGREDIENTS

  • USDA Prime DLM Natural Beef Porterhouse Steak
  • DLM Extra-Virgin Olive Oil
  • Salt
  • Pepper

INSTRUCTIONS

1
Preheat oven to 250°F
2
Brush your thick-cut steak with DLM Extra-Virgin Olive Oil and season generously with sea salt and pepper. Let it come to room temperature
3
Transfer to a cast iron skillet that is drizzled with olive oil. Bake in oven for about 20 to 30 minutes or until the internal temperature reads 120°F. Remove from oven. Let rest for at least 5 minutes before searing.
4
CHOOSE A REVERSE METHOD Pan finish: Heat a cast iron pan or heavy-bottom skillet to medium-high. Drizzle a little DLM Extra-Virgin Olive Oil in the hot pan and sear steak on both sides briefly, about 2 to 3 minutes total, to help create a better crust. Grill finish: Preheat grill to high. Sear steak on both sides briefly, 2 to 3 minutes total, to help create a better crust.
5
Serve immediately, slicing the steak away from the bone and then crosswise into strips.

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