The Chew: Preparing A Porterhouse Steak From Frozen With A Blowtorch?
There’s a theory of Nathan Myhrvold’s, the author of Modernist Cuisine floating around that talks about cooking steak from frozen that suggests that taking it from frozen gives a more buttery center and is also harder to mess up. To test the theory, they cooked one steak at room temperature and one steak from frozen with a seared porterhouse steak recipe. Preparing a porterhouse steak from frozen with a blowtorch actually yielded some pretty interesting results.
The Chew: Michael Symon’s Seared Porterhouse Steak Recipe Ingredients
- 2 2-inch Porterhouse Steaks
- 1/2 cup Red Wine
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Butter (softened)
- 1/4 cup fresh Parsley (leaves torn)
- Vegetable Oil
- Salt and Pepper
The Chew: Michael Symon’s Seared Porterhouse Steak Directions
For Frozen Method:
- Place one steak on a rimmed baking sheet and freeze for 1 hour or overnight.
- Preheat oven to 200 degrees F.
- Season steak with salt and pepper generously on all sides.
- Brush the steak with vegetable oil and season generously with salt and pepper.
- Place on a resting rack on a sheet tray.
- Using a blowtorch, caramelize both sides of the steak, about 7 to 8 minutes per side.
- Alternatively, preheat a cast iron skillet over high for 10 minutes.
- Add a few tablespoons of vegetable oil to the pan and place the seasoned frozen steak in to sear.
- Cook for about 5 to 7 minutes or until the steak is golden on one side.
- Continue to sear on the remaining sides until golden.
- Transfer the steak to the rimmed baking sheet lined with a cooling rack.
- Cook in the preheated oven for 30 to 60 minutes.
- Cooking time varies depending on freezing time.
- Once and instant read thermometer is inserted and registers a temperature of 135 degrees, remove the steak from the oven.
- Allow to steak to rest for 10 to 12 minutes before serving.
For Traditional Method:
- Season steak with salt the night before and place on a rimmed baking sheet in the fridge.
- Preheat oven to 450 degrees F.
- Remove the steak 30 minutes prior to cooking and season with freshly cracked pepper.
- Heat a cast iron pan over high heat and add a few tablespoons of vegetable oil.
- Sear the steak on one side for about 5 to 7 minutes, or until dark golden brown.
- Flip the steak and transfer the pan to the preheated oven.
- Cook for about 20 minutes or until an instant read thermometer is inserted and register 130 degrees F.
- Remove the steak from the oven and allow to rest for 10 to 12 minutes before serving.
For the Sauce:
- Use the same cast iron pan from the traditional method steak to make the sauce.
- Deglaze with red wine and whisk in the mustard.
- Add the butter to emulsify and finish with parsley.
- Slice the steak and plate with a drizzle of red wine sauce.