First steak, porterhouse. 28oz from new grocery store that has a butcher. Ork mentality.
Wasn’t at room temperature. Was in the fridge at store, and let it set out for like 20-30 minutes.
Stainless steel, did the water trick, added algae oil, and prob 2-3tbsp of salted butter.
Set ‘er down.
Put a couple of pats on top, with some S&P. Basted every minute or two. Let the pan naturally unstick ‘er.
Flip, S&P, baste, a bit more butter, and let it hit about 137° and killed the heat. Basted some more.
Then, tore it apart.
by steezy33
11 Comments
Well, it obviously pretty good! Looks great.
So imo to do the Monte au burre steak like that you need a well saturated (heat) close to smoking; cast iron is best. A French top would work too. Outside would be best. That way you hear a nice crust before you flip.
And you usually hit the pan with some rendered butter Just as you drop it in. I prefer a squeeze bottle and a Lil coating airy the steak spice as it sits on the counter.
Pretty darn good for a first timer, I’m sure you’ll get better and become an expert.
Professional chef here. It looks good. Your tenderloin (filet) side is definitely overcooked. I find a porterhouse easier to manage if you can get that tenderloin side away from the heat. After the initial sear, Slide that side off of the burner and let the strip side cook on the flame. It’s not an easy steak to master. The strip side likes a longer cook to render because it has intra muscular fat. The tenderloin doesn’t for the most part. I’d recommend learning to cook either a boneless strip or my favorite the ribeye first. You’re dealing with a more straightforward near single muscle steak.
This looks great. I might consider getting a cast iron pan to get a really good sear at a very low ($15-$25) cost. That said, good work.
For your first steak its very well done, goodjob! Look into cast iron skillet or stainless steel tho. I believe you’re using aluminum?
(Idk how much of a fan you are of beef tallow, but I started using beef tallow instead of oil for my steaks)
Edit: Missed part about stainless steel
Not bad looking, a little over cooked but still really nice. Good job.
Don’t you have a table? Did you really eat it on the narrow counter in front of your sink? Please say no.
It looks good, but you should sit down with some nice sides and tasty beverage and enjoy your efforts.
I’d gladly eat that shit.
Doesn’t butter typically go in at the end of the searing process do it doesn’t burn..?
Cupola things: in that third picture at the top of the steak you have a row of fat. The best way to avoid it curling is to slice through the fat bout halfway into the steak. One slice into the steak. Absolutely no loss of juices. Another way of dealing with it to cure the curling is to put a cast iron skillet on top of the steak to stop curling and get an even char on the bottom. If you gonna add butter then a layer of foil n top before putting the skillet on it.