Porterhouse Steak (Bistecca di Manzo alla Griglia)
Discover how to cook a thick, juicy Porterhouse steak (Bistecca di Manzo alla Griglia) to perfection using a cast-iron skillet and oven finish or outdoor grill for steakhouse-quality results at home.
Ingredients
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1 Porterhouse steak (at least 1.5 inches thick, 600–800g)
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1 tablespoon olive oil
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1½ teaspoons coarse salt
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1 teaspoon freshly ground black pepper
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2 cloves garlic (smashed)
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2 sprigs rosemary or thyme
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2 tablespoons unsalted butter (for basting)
Instructions
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Prep the Steak: Remove steak from the fridge 45 minutes before cooking and let it come to room temperature.
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Season Generously: Coat both sides of the steak with olive oil, then season with salt and pepper.
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Sear the Steak: Heat a cast iron skillet over high heat. When hot, sear the steak for 3–4 minutes on each side.
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Add Flavor: Add butter, garlic, and rosemary to the pan. Baste the steak by spooning the butter over the meat for 1–2 minutes.
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Finish in Oven: Transfer the skillet to a preheated oven at 200°C (400°F) and roast for 5–8 minutes, depending on thickness and desired doneness.
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Rest Before Slicing: Let the steak rest for 10 minutes on a cutting board to allow juices to redistribute.
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Slice & Serve: Cut along the bone to separate the filet and strip portions, then slice and serve.
Cooking Tips
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Use a thermometer for precision: 52°C (125°F) for rare, 57°C (135°F) for medium-rare, 63°C (145°F) for medium.
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The Porterhouse includes both filet mignon and strip steak—perfect for sharing.
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For grilling, use indirect heat for the center and finish with direct heat on both sides.
Nutrition Facts (Per Serving)
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Calories: 620
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Protein: 50g
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Fat: 45g
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Carbohydrates: 0g
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Fiber: 0g
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Sodium: 550mg
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