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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the porterhouse dry with paper towels.
Season the steak heavily with kosher salt on every face.
Place the steak on a wire rack over a rimmed sheet pan and refrigerate uncovered for 12 to 24 hours.
Remove the steak from the fridge 1 hour before cooking and heat the oven to 225F.
Insert a leave-in probe thermometer into the thickest part of the strip, away from the bone.
Place the porterhouse on the wire rack in the oven and cook until the probe reads 105F internal, about 90 to 120 minutes.
Pull the steak and tent loosely with foil, resting for 10 minutes.
Heat a heavy 12-inch cast iron skillet over high heat for 10 minutes until visibly smoking.
Press the porterhouse into the dry, smoking pan and sear for 60 seconds. Flip and sear the second face for 60 seconds.
Tip the steak onto each edge for 20 to 30 seconds - bone side, then each fat cap.
Move the steak back to the cutting board and rest for 8 to 10 minutes.
Sprinkle flaked sea salt across the top and add a coarse grind of pepper if using.
Run a knife along the bone to lift off the strip and tenderloin in one piece each. Slice both against the grain into 1/2-inch pieces.
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The probe is crucial for accuracy. Pull at 105F regardless of time elapsed.
If searing on a grill instead of cast iron, raise the pull temp to 115F.
A pat of bleu cheese and chive compound butter can be melted onto the strip side as the steak rests for a steakhouse finish.
Pepper should be added after the sear to avoid turning acrid.
USDA recommends 145F internal for whole-cut beef, but medium rare at 125-130F is standard for prime, dry-aged cuts.
Why is a probe thermometer important in this recipe?
The probe ensures the steak reaches the perfect internal temperature for medium rare without overcooking.
Can I use a grill instead of a cast iron skillet?
Yes, but raise the pull temperature to 115F for a grill sear.
What is the purpose of the dry brine?
The dry brine enhances flavor and helps create a flavorful crust.
How should I store leftovers?
Wrap tightly in foil and keep in the fridge for up to 4 days. Warm slices at 200F for 15 minutes or serve cold.
Why add pepper after searing?
Adding pepper after searing prevents it from turning acrid on the hot pan.
