How to cook a Reverse Seared Garlic Butter Porterhouse Steak
You will need:
1 1 Porterhouse Steak (you can choose another cut, but it should be greater than 1 inch thick)
2 1 bulb of garlic
3 4 tablespoons of butter
4 1/4 teaspoon salt
5 1/2 teaspoon pepper
The ingredients are simple, but the incredible flavour and perfect texture in this porterhouse steak comes from the method.
Preheat over to 200°F (93°C)
Blot the steaks dry with a paper towel and season with salt and pepper.
Cook the steak in the oven until it reaches 115°F (46°C) for medium rare, 125°F (52°C) for medium or 135°F (57°C) for well done - This step will take anything from 20 to 40 mins depending on the temperature you want your steak.
In a small to medium saucepan add 3 of the tablespoons of butter and the chopped garlic and cook on a low heat until the garlic is soft and has infused the butter. Set aside.
Heat a cast iron skillet over medium high/high heat. Add a tablespoon of butter to the heated cast iron skillet.
As soon as the butter starts smoking, add the steak. Sear on one side for about 45 seconds each side. Not forgetting to sear the edges.
When the steak is ready, quickly pour the butter garlic mixture over the top, giving it a second to cover the steak and mix with the juices in the bottom of the pan.
The steak is now ready to serve. Spoon a little of the butter sauce from the bottom of the pan on to the served steak for more delicious results.
Final temp of steaks at serving time should be 130 - 135°F (54 - 57°C) for medium rare, 135 - 140°F (57 - 60°C) for medium and 140 to 145°F (60 - 62°C) for well done.