Two-Step Pan-Broiled Double-Thick Steak with three steak sauces. Far left, Craft Steak Sauce, top right Wolfgang Puck's Chimichurri and bottom, Michel Richard's Green Peppercorn Sauce. Sauce bowls from Crate and Barrel. (Deb Lindsey/FOR THE WASHINGTON POST)
November 6, 2012
Two-Step Pan-Broiled Double-Thick Steak
4 to 6 servings

Turn to a reliable butcher to custom-cut this steak for you. We used a 23 / 4-inch-thick porterhouse from the Organic Butcher of McLean.

To cook a thick steak, you need a heavy pan — preferably cast iron — and a two-step cooking process, followed by a rest period to complete the cooking and redistribute the juices. This steak is generously seasoned, then seared on the stove top and finally roasted in a hot oven. Serve it plain, with a drizzle of good-quality extra-virgin olive oil, or with a flavored butter or sauce.

This method works well with any tender, marbled cut of beef, bone-in or boneless, at least 21 / 2 inches thick.

For absolute accuracy — you don’t want to mess up this cut of beef — you’ll need an instant-read thermometer or, preferably, a digital probe thermometer with an alert. Adapted from “The Great Meat Cookbook,” by Bruce Aidells with Anne-Marie Ramo (Houghton Mifflin Harcourt, 2012).

Ingredients

One 21/2-to-3-inch-thick bone-in rib-eye, T-bone or porterhouse steak (about 3 pounds)

1 to 2 tablespoons extra-virgin olive oil, plus more for drizzling (optional)

11/2 teaspoons salt

11/2 teaspoons freshly ground black pepper

Steps

Coat the steak with the oil as needed. Combine the salt and pepper in a small bowl and sprinkle half of the mixture on each side of the steak (see NOTE). Wrap the steak in plastic wrap and let it rest at room temperature for 2 hours, or refrigerate overnight.

If the steak has been refrigerated, let it rest at room temperature for 2 hours before cooking

When ready to cook, preheat the oven to 425 degrees.

Heat a 12-inch ovenproof skillet, such as cast iron, over high heat (make sure your exhaust fan is on). When the pan begins to smoke and an edge of the steak sizzles when touched against it, add the steak. Sear for 2 to 3 minutes or until deep brown. Turn and sear for 2 to 3 minutes, until deep brown, then transfer the pan to the oven. Roast for 15 to 30 minutes, until the internal temperature reaches 120 to 125 degrees for rare or 125 to 130 degrees for medium-rare; the cooking time will depend on the thickness of the steak. Transfer the steak to a cutting board and let it rest, tented loosely with aluminum foil, for 10 minutes.

To serve, cut between the bone and the meat to release the meat, then cut the meat crosswise into 1/2-inch-thick slices. Arrange on a serving platter or individual plates; drizzle generously with extra-virgin olive oil (if using) or pass your preferred steak sauce at the table.

NOTE: If you’re not serving the steak with a flavorful sauce, add 1/2 teaspoon of ground coriander to the salt-and-pepper mixture for seasoning.

NUTRITION | Per serving (based on 6): 300 calories, 40 g protein, 0 g carbohydrates, 14 g fat, 5 g saturated fat, 90 mg cholesterol, 690 mg sodium, 0 g dietary fiber, 0 g sugar

Recipe tested by Jane Touzalin; e-mail questions to food@washpost.com

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