Twice-Fried Porterhouse Steak Sort of Blows Our Minds
Here’s a wild idea: Take that porterhouse steak you just shelled out a bunch of cash for and plonk it into a cast-iron pan bubbling with oil.
It may sound crazy, but it is downright mesmerizing to watch. And we trust the test kitchen cooks at Bon Appétit, who teamed with the cool blog Ideas in Food to concoct the steak recipe we’ll be giving a whirl the next time we get our paws on a porterhouse.
Why? Simple: We’ve never seen anything like it. You score the steak all over, season heavily with salt, put it in the freezer until it is, as host Alison Roman promises, frozen solid “like a big old steak ice cube,” and then deep-fry it — twice! — with a stint in the oven in between. The testers promise that the resulting slab of meat will be “deeply caramelized on all surfaces and perfectly pink in the center.”
The recipe is here, if you’re feeling game to give it a whirl. Why bother with the hubbub of frying at home? For the simple reason that no committed carnivore is going to refuse an invitation for twice-fried porterhouse. Ourselves included.
Hungry? Here’s more to chew on:
Grill any steak in 5 easy steps
Our absolute favorite way to grill a ribeye
Would you try this? Have you? Tell us!
