Reverse-Seared Porterhouse with Smoked Sea Salt

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 85 min · Beef · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1 1/4 lb porterhouse steak, 2 inches thick
• 1/2 tbsp kosher salt
• 1 tsp coarse black pepper
• 1/2 tsp smoked flaky sea salt
• 1 1/2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Salt the steak on all sides, including the edges, and set it on a rack over a tray. Refrigerate uncovered at least 4 hours and up to 2 days — this dries the surface and seasons through. Bring it out 45 minutes before cooking.
2. Heat the oven to 250F. Set the steak on the rack and cook 45 to 60 minutes, until an instant-read thermometer in the strip side reads 115F for a medium-rare finish or 125F for medium. Probe both sides: the fillet lobe cooks faster than the strip, which is the whole difficulty of a porterhouse.
3. Rest the steak 10 minutes while a cast-iron skillet heats over high until it smokes, about 500F.
4. Add the oil, then the steak, and sear 60 to 90 seconds per side. Stand it on its fat edge with tongs for 30 seconds.
5. Drop in the butter, garlic and thyme, tilt the pan and baste continuously for 45 seconds. Pull the moment the thermometer reads 130F for medium-rare or 140F for medium.
6. Rest 10 minutes on a board. Cut the strip and the fillet off the bone in one piece each, slice both across the grain, then reassemble around the bone and finish with the smoked salt.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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