Broiled Double Porterhouse Steak
Submitted by jonguntrip
Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.
YIELD
2 servingsPREP
60 minCOOK
30 minREADY
90 minSometimes the best thing you can do for a great cut of meat is get out of its way.
Two porterhouse steaks get a simple rub of crushed garlic and olive oil, then rest for an hour so the flavors sink in.
A quick score through the fat cap and a squeeze of fresh lemon keep the edges from curling and add a subtle brightness that cuts through all that beefy richness.
After a hot broil on each side, you carve them on a board, hit them with salt and freshly ground pepper, and serve immediately.
That’s it. No sauce needed.
Pro Tips
- Let the steaks stand at room temperature with the garlic oil for the full hour. Cold steaks broil unevenly and won’t develop a proper crust.
- Preheat the broiler for a full 30 minutes. You want scorching heat to sear the surface fast while keeping the inside pink and juicy.
- Score the fat in a crosshatch pattern to prevent curling and help it render under the broiler.
- Season with salt and pepper AFTER cooking, not before. Salt draws moisture to the surface, which fights against a good sear.
Ingredients
Directions
Combine oil and garlic and spread over steaks on both sides.
Let stand for 1 hour.
Score outside layer of fat on both steaks and rub with lemon.
Preheat broiler for 30 minutes.
Place steaks on broiler rack tray 4 inches away from heat.
Broil for 9 to 10 minutes, turn steaks and broil 9 to 10 minutes on other side.
Remove steaks to carving board.
Season steaks with salt and pepper.
Slice and serve immediately on individual platters.
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