Cast Iron Pan-Seared 45 Dry Aged Porterhouse from Meyers Natural Prime Beef Farm
Cast Iron Pan-Seared 45 Dry Aged Porterhouse
Dry Aged Steak
With a nice dry aged steak the first thing that comes to our mind is how to cook it. Sous vide, Grill, Cast iron, or a hybrid of a few of these. With a cast iron pan we can get that nice sear and crust and taste the true flavor of the steak, basted in its natural juices.
The Perfect Pan-Sear
In a medium size cast iron turn your heat to medium-high heat and allow your pan to heat up for a few minutes.
Once your pan is hot(about 4 minutes or so) turn down your heat slightly to medium and toss in half of your butter(1/2 tablespoon) of butter. You want it to melt and get a brownish color, but DO NOT let it burn!
Add that beautiful Porterhouse steak to the sizzling cast iron pan and give it a soft press on the top, to ensure the full surface of your steak is searing.
Add in your 2 whole Garlic cloves next to the steak in the pan(continually rotating the cloves to even roast them)
Put the rest of your butter(1/2 Tablespoon) on top of your steak and let it melt.
Let your steak sear for 4 to 5 minutes before flipping it, there should be a nice crust formed.
Once you flip your steak, add your rosemary sprig to the cast iron pan, along side your garlic and let your steak sear for another 4 to 5 minutes(In total we cooked our steak for 11 minutes).
Using an oven mitt, tilt your pan to get the juices in one side and use a spoon to baste the steak with the pan juices.
For a a beautiful Porterhouse steak from out friends at Meyers Natural Prime Beef Farm, we couldn't risk overcooking it, so we temped it at 122 degrees Fahrenheit(11 minutes of cooking time) and placed it on a cutting board to rest.
Let your steak rest for 5 minutes and then begin carving!
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Calories 1120, Protein 110 grams, Fat 72 grams, Cholesterol 272 milligrams, Fiber 0 grams, Sugar 0 grams