Reverse Sear Porterhouse Steak
The Reverse Sear method is a great way to cook a thick steak, without the issue of uneven cooking. Slow cooking the steak and searing at the end is the only way to fly, if you have a really thick cut of steak.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- One key to this recipe is a very dry steak, so if you have the ability to start this recipe a day before cooking, place the steak uncovered in your refrigerator to help dry it out. If you're ready to cook, pat the steak dry with a paper towel.
- Preheat your oven to 225 degrees. You can go lower, but it will take longer for the steak to cook.
- Season the steak liberally with our steak seasoning on both sides. If you don't have our Steak Seasoning, you can use salt and pepper instead.
- Place the steak on a wire rack over a rimmed baking sheet.
- Slow cook the steak for about 90 minutes, though I would start checking the internal temperature after 45 minutes. For a medium rare steak, remove the steak from the oven when it hits 115F internally.
- Heat a grill to high heat, or a cast iron skillet to high heat. As hot as you can make them. Add the butter to the skillet immediately before cooking (omit butter if using a grill only). Sear the steak on both sides for 2-3 minutes per side.
- Allow steak to rest for 5 minutes, then slice and serve immediately.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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