Ingredients
Equipment
Method
Instructions:
- Start by removing the frozen porterhouse steak from its packaging. Place it on a cutting board and season generously with kosher salt and freshly ground black pepper on both sides.
- Place your heavy-duty skillet on the stove over medium-high heat. Add a tablespoon of safflower oil and allow it to heat until it shimmers.
- Carefully place the frozen steak in the skillet. Sear for about 3-4 minutes on one side without moving it.
- Using tongs, flip the steak over and sear the other side for an additional 3-4 minutes.
- Insert an instant-read thermometer into the thickest part of the steak. For medium-rare, the internal temperature should reach 130°F (54°C).
- Once the steak has reached your desired doneness, transfer it to a plate, cover it loosely with foil, and let it rest for 5-10 minutes.
- After resting, slice the steak against the grain and serve it with your favorite sides.
Notes
- Freeze the steak in an airtight freezer bag to prevent freezer burn.
- Label the bag with the date to keep track of freshness.
- Thaw in the refrigerator overnight for best results.