How to prepare T-Bone or porterhouse Steaks?

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How to carve T-bones and porterhouses?

Many people consider these the " Cadillacs " of steaks because they include the best of both worlds, found on each side of the middle bone in the short loin (shaped roughly like a "T"). On one side, there's a strip steak; on the other, a piece of the tenderloin (or fillet). In general, a T-bone has less of the tenderloin than a porterhouse. We don't recommend pan-searing these steaks. As the meat cooks, it contracts slightly from the bone, pulling up off the surface of the pan as the bone rests against the metal, thus negating all that searing and browning. Makes 4 servings..Let's begin;

T-BONE OR PORTERHOUSE STEAKS

INGREDIENTS :

• Two 11?4-pound, 3?4- to 1-inch-thick porterhouse or T-bone steaks (see Note)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black
• pepper

DIRECTIONS :

1. Preheat the broiler; line the broiler pan withaluminum foil.
2. Rub the steaks on both sides with the olive oil(about 3?4 tablespoon per side). Season one side ofthe steaks with half the salt and pepper.
3. Set the steaks in the broiler pan and place them 4 inches from the heat source salted side up. Broil for 4 minutes.
4. Turn the steaks over, season the other side with the remaining salt and pepper, and continue broiling until an instant-read thermometer inserted diagonally into the thickest part of the larger side of the steaks registers 120°F (our defi nition of rare; the USDA does not recommend rare beef ), 4 to 5 minutes 125°F (our defi nition of medium-rare and our preference for these steaks), 5 to 6 minutes 145°F (the USDA's definition of medium-rare), about 8 minutes 160°F (the USDA's defi nition of medium), about 10 minutes or 170°F (the USDA's defi nition of well done), about 12 minutes
5. Transfer the steaks to a carving board and let them stand at room temperature for 5 minutes before serving. Porterhouse steaks and T-bones are usually sliced before they're served; cut the two sides off the bone by tracing a knife along the natural inside curve of the bone, then slice each piece into strips against the grain.

To carve T-bones and Porterhouses

Lay the steak on a carving board so that it looks rather like a heart, the tapered end nearest you. Starting at the top, run a sharp knife around the inside perimeter of the bone on each side, cutting away each side's meat in one piece. Leave about 1?4-inch meat along the bone for the biggest carnivore at the table to gnaw. Slice the meat into long, 1?2-inch-thick strips against the grain.

Note : Do not trim these steaks. The perimeter of fat will keep them juicy under the broiler's heat.

Variations : Use a seasoned olive oil such as one flavored with lemon or roasted red peppers. Mash 3 peeled garlic cloves into the oil before adding it to the steaks. Omit the salt and pepper; use 1 tablespoon lemon pepper seasoning. When you flip the steaks, squeeze 1 tablespoon lemon juice over them.

Emely, Bon Apetit