Slow Roasted Twice Fried Porterhouse Recipes

SLOW-ROASTED, TWICE-FRIED PORTERHOUSE

Steps:

• The First Cut:
• Score the steak 1/4" deep over all surfaces (sides, too) in a crosshatch pattern, spacing cuts 1" apart.
• The Massage + Chill:
• Mix salt, sugar, and cayenne in a small bowl and rub mixture all over the meat, really massaging it into the score marks and crevices. Upend the steak-balancing on the flat side of the bone-on a wire rack set inside a rimmed baking sheet (this combo of rack and sheet allows air to circulate) and chill, uncovered, in the refrigerator overnight.
• The Freeze:
• Transfer the steak, still upright on the rack, to the freezer and freeze solid, at least 6 hours and up to 24.
• The First Fry:
• Preheat your oven to 200°. Pour oil into a skillet (it should be about 3/4" deep) and heat over medium-high until a deep-fry thermometer registers 350°. Transfer frozen steak to skillet and cook, turning once, until all sides, including the fat cap, are deeply browned and a crisp crust has formed, about 3 minutes per side. Oil should come halfway up side of steak-add more if needed.
• The Oven Transfer:
• Return steak to rack and baking sheet, this time laying it flat. (Reserve skillet and oil off heat.) Roast in oven until steak is no longer frozen (the interior will still be cold but thawed enough to allow the insertion of a probe thermometer), 30-35 minutes. Meanwhile, make the spiced brown butter.
• The Spice Mix-In:
• Cook butter in a small saucepan over medium heat until it foams, then browns, 5-8 minutes. Remove from heat and stir in spice mix of your choice. Let butter cool, 20-25 minutes, then strain through a fine-mesh sieve into a small bowl.
• The Butter Basting:
• Remove the steak from the oven and spoon about a third of the spice-infused butter over, turning to coat both sides. Poke thermometer probe into the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120°, another 1-1 1/2 hours. (Alternatively, use an instantread thermometer to check steak every 15 minutes after the first hour, and again every 5 minutes after 1 1/2 hours. Once thawed, the temperature of the steak will rise about 1 degree per minute, so use that as a guide.)
• The Final Fry:
• Remove steak from oven. Reheat reserved oil in skillet back to 350° over medium-high. Give steak a second fry, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side. Transfer back to rack and let rest 10 minutes; this redistributes the juices inside the steak (resting: another pro move). Why sear again? It not only recrisps the first crust that softened during roasting, it also locks in juices and further develops flavor.

PERFECT PORTERHOUSE STEAK

Steps:

• Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

SALT-ROASTED PORTERHOUSE

Steps:

• Mix first 7 ingredients in small bowl. Transfer 2 tablespoons spice mixture to spice grinder; grind finely. Mix in 1 teaspoon salt. DO AHEAD: Can be made 1 week ahead. Store whole and ground spice mixtures separately in airtight containers at room temperature.
• Rub ground spice mixture all over steak. Wrap in plastic; chill 3 hours.
• Preheat oven to 475°F. Unwrap steak; place in large ovenproof skillet. Mix whole spice mixture with 1 1/2 cups kosher salt in medium bowl. Add 1/4 cup water; stir to moisten. Pack salt over top and sides of steak. Roast until instant-read thermometer inserted horizontally into steak registers 130°F for medium-rare, about 25 minutes. Let stand at room temperature 8 minutes. Crack salt crust with wooden spoon; discard. Turn steak over. Slice into 1/2-inch-thick slices.