Broiled Porterhouse with Roasted Garlic and Lemon

In the majority of steak houses most steaks are cooked under infrared broilers, but for whatever reason, it is a method that is rarely used at home. I don't know what it is but when I tell home cooks how easy it is to broil a steak they look at me with some fear and trepidation. Let me assure you, other than a little bit of smoke, there is no easier way to cook a steak. Plus your friends will be impressed that you used your broiler for something other than garlic bread or to melt cheese.

Recipe courtesy Michael Symon
Show: Symon's Suppers Episode: Steak Night

Photo: Broiled Porterhouse with Roasted Garlic and Lemon

TOTAL TIME: 9 hr 15 min
Prep: 10 min
Inactive Prep: 8 hr 50 min
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 4 strips bacon or 2 tablespoons bacon fat
  • Roasted Garlic Schmear, recipe follows
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Directions

The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.

Turn the oven to broil.

Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.

Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.

At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.

Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.
Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine. Yield: about 1/2 cup

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5

Newest Ratings and Reviews

Read all 12 reviews

  • on April 23, 2013

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    The schmear, the schmear! Loved the citrus flavor and the very subtle, but very nice flavor it adds to the meat. I didn't have parsley, so used fresh chives and thyme out of the garden. This added so much to the steak, I'll do it all the time. Loved it. I'm actually starting to feel more like an intuitive cook!

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  • on December 11, 2012

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    Best steak I've ever had. I've eaten at many expensive steak houses (ruths chris and others on par with it and it beats the hell out of them. I adjusted the recipe and used a 2 pound choice porterhouse and cooked it 6 mintues a side since I like my steak medium. You won't be disappointed.

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  • on November 04, 2012

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    We have made this recipe three times, but with a bone-in cowboy ribeye. The first time we followed the recipe and broiled it and it was great. The second time we just grilled the steak and it was great. Last night I used the cast iron skillet and cooked the steak on the grill because I could get the temp up to 600 degrees. This is the way I will do it from now on. Great crust, great flavor, lots of juicy beef and the schmear takes it to the level of the gods. Thank you Michael for a great new addition to our dinner party repertoire.
    I'd like to add that we actually drank a 'Flora Springs 2008 Napa Valley chardonnay with this. The combination of the beef, lemon, garlic and chardonnay was outstanding. I will always think twice before I automatically drink a big red with a big steak.

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