2 (2-inch-thick) bone-in porterhouse steaks (6 pounds) (2722 grams), at room temperature
¼ cup (60 milliliters) olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs rosemary (6 grams)
2 lemons (198 grams), halved crosswise
4 tablespoons (56 grams) unsalted butter, cut into 8 pieces
Flaky sea salt, for serving
2 (2-inch-thick) bone-in porterhouse steaks (6 pounds) (2722 grams), at room temperature
¼ cup (60 milliliters) olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs rosemary (6 grams)
2 lemons (198 grams), halved crosswise
4 tablespoons (56 grams) unsalted butter, cut into 8 pieces
Flaky sea salt, for serving
PREPARATION
- Heat the Wolf Dual Fuel Range's griddle to 375°F.
- Brush steaks all over with olive oil, and season with salt and pepper.
- Place steaks on the griddle; scatter rosemary sprigs around steaks, and cook until browned on the bottom, about 5 minutes.
- Flip steaks, and add lemons, cut side down, to the griddle.
- Cover the griddle, and continue cooking steaks until rare or a thermometer reads 125°F, 5 to 7 minutes more on each side.
- Transfer steaks to a cutting board. Top each with 2 tablespoons (28 grams) butter, and let rest for 10 minutes.
- Slice steaks against the grain and along the bone, keeping the slices arranged together as much as possible.
- Arrange steak slices and bone on a serving platter, and garnish with rosemary sprigs and lemon halves. Sprinkle steak liberally with flaky sea salt before serving.
Variations:
Rib-Eye with Chile-Oregano Rub
Make as directed, omitting rosemary and lemons. Substitute 2 large boneless rib-eye steaks (3 pounds) (1360 grams) for porterhouse steaks. After brushing with oil, sprinkle steaks evenly on all sides with chile-oregano rub. Make chile-oregano rub: Combine ¼ cup (26 grams) coarsely cracked black pepper, 2 tablespoons (6 grams) dried oregano, and 2 teaspoons (4 grams) crushed red chile flakes. Cook steaks until medium-rare, about 18 minutes, flipping halfway through.
Filet Mignon with Thyme-mushroom Compound Butter
Make as directed, omitting rosemary, lemons, and butter. Substitute 8 filet mignon steaks (2 pounds) (907 grams) for porterhouse steaks. Cook steaks until medium-rare, about 12 minutes. Serve each steak hot off the griddle, topped with 1 tablespoon of thyme-mushroom compound butter.
Make thyme-mushroom compound butter: Stir together ½ cup (113 grams) softened unsalted butter, 1 tablespoon (10 grams) flaky sea salt, 1 tablespoon (2 grams) ground dried mushrooms, 1 tablespoon (2 grams) fresh thyme leaves, 2 teaspoons (12 grams) anchovy paste, and ½ teaspoon (1 gram) ground black pepper until smooth; refrigerate until ready to use, or up to 1 week.
PREPARATION
- Heat the Wolf Dual Fuel Range's griddle to 375°F.
- Brush steaks all over with olive oil, and season with salt and pepper.
- Place steaks on the griddle; scatter rosemary sprigs around steaks, and cook until browned on the bottom, about 5 minutes.
- Flip steaks, and add lemons, cut side down, to the griddle.
- Cover the griddle, and continue cooking steaks until rare or a thermometer reads 125°F, 5 to 7 minutes more on each side.
- Transfer steaks to a cutting board. Top each with 2 tablespoons (28 grams) butter, and let rest for 10 minutes.
- Slice steaks against the grain and along the bone, keeping the slices arranged together as much as possible.
- Arrange steak slices and bone on a serving platter, and garnish with rosemary sprigs and lemon halves. Sprinkle steak liberally with flaky sea salt before serving.
Variations:
Rib-Eye with Chile-Oregano Rub
Make as directed, omitting rosemary and lemons. Substitute 2 large boneless rib-eye steaks (3 pounds) (1360 grams) for porterhouse steaks. After brushing with oil, sprinkle steaks evenly on all sides with chile-oregano rub. Make chile-oregano rub: Combine ¼ cup (26 grams) coarsely cracked black pepper, 2 tablespoons (6 grams) dried oregano, and 2 teaspoons (4 grams) crushed red chile flakes. Cook steaks until medium-rare, about 18 minutes, flipping halfway through.
Filet Mignon with Thyme-mushroom Compound Butter
Make as directed, omitting rosemary, lemons, and butter. Substitute 8 filet mignon steaks (2 pounds) (907 grams) for porterhouse steaks. Cook steaks until medium-rare, about 12 minutes. Serve each steak hot off the griddle, topped with 1 tablespoon of thyme-mushroom compound butter.
Make thyme-mushroom compound butter: Stir together ½ cup (113 grams) softened unsalted butter, 1 tablespoon (10 grams) flaky sea salt, 1 tablespoon (2 grams) ground dried mushrooms, 1 tablespoon (2 grams) fresh thyme leaves, 2 teaspoons (12 grams) anchovy paste, and ½ teaspoon (1 gram) ground black pepper until smooth; refrigerate until ready to use, or up to 1 week.
2 (2-inch-thick) bone-in porterhouse steaks (6 pounds) (2722 grams), at room temperature
¼ cup (60 milliliters) olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs rosemary (6 grams)
2 lemons (198 grams), halved crosswise
4 tablespoons (56 grams) unsalted butter, cut into 8 pieces
Flaky sea salt, for serving
PREPARATION
- Heat the Wolf Dual Fuel Range's griddle to 375°F.
- Brush steaks all over with olive oil, and season with salt and pepper.
- Place steaks on the griddle; scatter rosemary sprigs around steaks, and cook until browned on the bottom, about 5 minutes.
- Flip steaks, and add lemons, cut side down, to the griddle.
- Cover the griddle, and continue cooking steaks until rare or a thermometer reads 125°F, 5 to 7 minutes more on each side.
- Transfer steaks to a cutting board. Top each with 2 tablespoons (28 grams) butter, and let rest for 10 minutes.
- Slice steaks against the grain and along the bone, keeping the slices arranged together as much as possible.
- Arrange steak slices and bone on a serving platter, and garnish with rosemary sprigs and lemon halves. Sprinkle steak liberally with flaky sea salt before serving.
Variations:
Rib-Eye with Chile-Oregano Rub
Make as directed, omitting rosemary and lemons. Substitute 2 large boneless rib-eye steaks (3 pounds) (1360 grams) for porterhouse steaks. After brushing with oil, sprinkle steaks evenly on all sides with chile-oregano rub. Make chile-oregano rub: Combine ¼ cup (26 grams) coarsely cracked black pepper, 2 tablespoons (6 grams) dried oregano, and 2 teaspoons (4 grams) crushed red chile flakes. Cook steaks until medium-rare, about 18 minutes, flipping halfway through.
Filet Mignon with Thyme-mushroom Compound Butter
Make as directed, omitting rosemary, lemons, and butter. Substitute 8 filet mignon steaks (2 pounds) (907 grams) for porterhouse steaks. Cook steaks until medium-rare, about 12 minutes. Serve each steak hot off the griddle, topped with 1 tablespoon of thyme-mushroom compound butter.
Make thyme-mushroom compound butter: Stir together ½ cup (113 grams) softened unsalted butter, 1 tablespoon (10 grams) flaky sea salt, 1 tablespoon (2 grams) ground dried mushrooms, 1 tablespoon (2 grams) fresh thyme leaves, 2 teaspoons (12 grams) anchovy paste, and ½ teaspoon (1 gram) ground black pepper until smooth; refrigerate until ready to use, or up to 1 week.
