The cover of Bon Appetit this month had a crazy picture, and recipe, of a Slow-Roasted, Twice-Fried, Porterhouse ... of course I had to try making it!
The first step of this recipe involves scoring the steak and using a dry seasoning rub before chilling the steak overnight, uncovered, in the fridge.
The next step involved freezing the steak for at least six hours until it was frozen solid. This was important for two reasons: a. it allowed the steak to be fried without over cooking and b. the ice crystals helped to texturize the steak.
The actual cooking process involved a first fry, 3 minutes per side, followed by a slow roast for about 1.5-2 hours in a very low oven and then a second fry for 2 minutes per side.
After the second fry you let the steak rest for a few minutes and then sliced along the bone on both sides and the cut the two steaks into slices. I reassembled the sliced pieces on a plate and then served.
The steak was a perfect medium rare in the center, despite being both fried and roasted. The outside of the steak was charred, crispy and perfect! I'll definitely try cooking another steak like this in the future and you should too!
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