IRON SKILLET SEARED PORTERHOUSE STEAK (www.silveroak.com, 800-273-8809)
Cabernet Sauvignon and a succulent prime steak is considered one of the world’s most classic and satisfying food-wine parings. Silver Oak Napa Valley Cab and a porterhouse steak both contribute to a dense, mouth-filling texture and rich, savory flavors. Here’s an alternative way to prepare a steak without a grill – Chef Dominic Orsini.
1 porterhouse steak
4 T. olive oil or as needed
1/2 c. vegetable oil
2 fresh thyme sprigs
1 pre-roasted garlic bulb
4 oz. butter
1 T. coarse sea salt
Remove the steak from the refrigerator to bring to room temperature 2-3 hours before cooking and season with salt, pepper and olive oil. Heat a large, heavy, iron skillet on the highest heat setting on your range. Add vegetable oil to the skillet. Once the oil begins to smoke, add the seasoned steak to the pan. Sear the steak on each side for 3-5 minutes per side or til you get a nice dark brown color on each side.
- Squeeze the roasted garlic bulb into the pan and add the sprigs of thyme and butter. Searing each side for this period of time will produce a rare steak.
- For medium rare, leave the skillet on the burner for 4-5 minutes longer while constantly basting the steak with the butter
- For medium to well done, place the steak in a 350° oven for an additional 5-15 minutes and be sure to baste the steak with the butter every couple of minutes.
- Once the steak reaches your desired temperature, place it into a shallow dish and pour the butter, herbs and garlic over the top.
- Let rest for 5 minutes before slicing
- Sprinkle with coarse sea salt after slicing
Serve with a Silver Oak Cabernet of your choice.
Skillet Seared Porterhouse Steak recipe is published in our April, 2009 Menu Minder, Issue #306.