Today We Are Making A Slow-Roasted Twice-Fried Porterhouse Steak
- Tablespoon Of Sugar
- Tablespoon Of Salt
- 1/2 Teaspoon Of Cayenne
We’re going to score our steak and we’re going to score it about a quarter inch deep at around one inch intervals and what this does is it allows the seasoning that.we’re going to put on to penetrate a little bit deeper than if,we were to just rub it on top so after.we scored our meat.we’re going to season it now because this steak is about three pounds.we are going to season it with three teaspoons of salt teaspoon per pound is a really good rule to adhere to so,we’ve got a tablespoon of sugar a tablespoon of salt and then a 1/2 teaspoon of cayenne for a little bit of heat before I flip it. I like to kind of Pat it in there just to make sure that as little falls off as possible you want to use all of this so,we are all seasoned and I’m going to put her in the refrigerator for 24 hour.
I’m going to stand it up on the bone side.which is the flattest widest part so that air can circulate completely around the state it’s sort of drying it out concentrating.your flavors after that.I’m going to pop it right in the freezer for four to six hours the idea is that it’s frozen so,it’s like a big ol steak pie scoop so,you know how this is called a slow-roasted twice-fried porterhouse well now comes the first fry. I know you’re thinking like are.you honestly asking me to deep fry a steak that has been frozen and the answer is yes the ice crystals that form and freezing helps tenderize the meat without having to pound it well.you put the stake in the oil should come up about halfway up the state because.you’re going to flip it once so near frying in canola or rice bran oil this should take about three to four minutes per side check the underside first.
We are good, I’m gonna flip it great.I’m gonna let this guy go again for another three to five minutes. I think it’s looking really nice so. we’re going to pop it in the oven around 200 degrees for about thirty minutes and it’s going to soften up enough so that. we can insert a thermometer so into the oven it goes after 30 minutes. you’re gonna want to start basting your steam.I made a spiced butter just did that by browning butter adding spice mixture. I use vadouvan because. I like it when you’re basting you can base with a pastry brush or just kind of spoon it over rubbing it in with the back of your spoon as.you slow roast this the color of the steak is really not gonna change much there she is on the inside she should be perfectly cooked but. what we lost in the oven which was that sort of crispy golden crunchy texture crust.
We’re going to regain by that’s right frying it again so,this is where our second fry comes in and our double fry same deal as before 350.you might notice that your steak is a little bit tinier a little more spelt the second time around that’s because.you’re losing a lot of moisture in fat and water. I’m gonna take it out of the oil and then put it back on this rimmed baking sheet just to rest before. I carve it so, it’s the moment. We’ve all been waiting for it is out of the fryer it has rested for ten minutes it’s been through a lot now it’s time to carve. when you’re doing it with a porterhouse it’s nice to do it in two parts. I’m gonna start by taking off the strip and a tenderloin and separate because.you know trying to cut through bone here let’s not get crazy we’ve freed the tenderloin.we’ve freed the strip.you have this bone still did you know you can kind of as thick or thin as you like and there it is our slow-roasted twice-fried porterhouse steak.