Reverse Sear a Porterhouse Steak | Dorothy Lane Market

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    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 2024

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

    - Sue

    Reverse Sear a Porterhouse Steak

    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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