Espresso-Rubbed Porterhouse: Oven to Stovetop

Ingredients

• 1 20oz Randall Lineback Porterhouse Steak
• 1 Tbsp olive oil
• 2 Tbsp Espresso rub (if you don’t have anything premade, combine espresso powder, paprika, garlic salt, salt, pepper, and a pinch of cayenne)
• 1 Tbsp salted butter

Preparation:

1. Set oven to bake at 215F.
2. With a sharp knife, deeply score the fat cap edge of the NY Strip (to help tenderize it).
3. Rub thawed porterhouse with olive oil and Espresso Rub. Lay on a rack or broiler pan over a baking pan or rimmed baking sheet.
4. Bake until internal temperature reaches 110F (approximately 35-45 min).
5. Heat a dry skillet over medium-high heat until hot.
6. Sear the fat cap edge of the NY Strip for 1.5-2 minutes. Flip to the tenderloin side and sear for 10 seconds. Lay steak flat and sear for 1.5-2 minutes. Flip to other side and sear for another 1.5-2 minutes.
7. Add butter to the pan (it will melt quickly), and flip the steak, cooking for no more than 1 minute and spooning butter over it. Flip one more time, spooning butter over it, for no more than 1 minute.
8. In total, this final searing stage should take 6-8 minutes.
9. Remove from heat, tent with foil, and let rest for 10 minutes.
10. To serve: slice each steak from the bone and cut into thin slices, against the grain.