Katie Shares Bobby’s Strange Steak How-To
This goes against all conventional wisdom.
When you have friends in cheffy places, you listen to them when they tell you how to cook a steak, even if it seems super weird. This Saturday on The Kitchen Katie shows off Bobby Flay’s technique for cooking the perfect Porterhouse.
When you find yourself with a big hunk of meat like a two-inch porterhouse, here’s the way you should treat it. First, aggressively season your steak. “It is almost impossible to over salt a raw piece of meat,“ says Katie. Next get a cast-iron skillet smoking hot and sear the meat on one side for three minutes. “Now, here’s where it gets weird,” warns Katie. At this point most cooks would flip the steak over and sear the other side. Instead, Katie takes a knife and cuts the still raw meat from the bone in thick slices. She returns the steak and bone to the skillet and tops it with butter, fresh herbs and a couple cloves of garlic. Next, she pops the steak under the broiler for five minutes. Iron Chef Zakarian agrees, “It’s the steakhouse way.” Reassemble the steak on a platter around the charred bone for a stunning presentation and pour the sizzling liquid over it.
For your fries, it’s fine to grab frozen fries and kick them up with oil, salt and pepper before popping them in the oven. The trick to getting the crispiest oven fries is to preheat the sheet pan. “A little trick I learned from GZ,” says Katie. Toss the finished fries with fresh parsley and more salt.
Dinner is served!