Porterhouse Steak with Herb Butter | How to Cook a Steak in Cast Iron

two of my all-time favorites coming together to bring it to you a big old 28 ounce porterhouse steak with a herb butter for great seasoning what in cast-iron come on folks this is something you don't want to miss this cut might look a little intimidating but it's not the way we do it come on I'm getting the skillet hot [Music] hey thank y'all for stopping by the kitchen today yep in the kitchen you heard me say it I can cook in the kitchen on occasion sure there's a lot of knobs and stuff in here that I may not be familiar with so you'll have to bear with me but let's talk about two things that I really love what are they cast-iron and a steak who and I broke out on old Griswold today and then really an old traditional cut of meat that was served way back in 1914 they think they took ownership of it this guy won't put her house road dairy in New York he served a big giant steak he called the porterhouse that's what we're doing but we're going to show you how to bring the most flavor in it I'm making some herb butter yes you heard me but you got to do this in a piece of cast iron don't be grabbing you some Teflon skillet or something like then let's get that perfect sear that perfect color on that steak and that perfect doneness but bringing out the greatest taste in the world you might be wanting this recipe and just as always just go down to the bottom of the video because I still have people getting lost scroll a little more and it'll say show more hit that button right there show more a lot of things pop up don't let it shock you but you're going down there printable recipe it'll take you right over to Kent Rollins dot-com slash blog all the recipes is there you'll be in good shape you will this is a 28 ounce piece of goodness right here now how many of you have ever went in a restaurant and ordered a New York Strip you're getting that strip side but we have joined together and married two families here we're getting part of that filet side over here so where does this beautiful piece of meat come from back there in the short loin but they cut that T in that bone out of there and they get that filet side I guess it what help did we have a diagram remember when we did the ham deal we used the bagel cookie come here and help viewers out hear me tell everybody here we were getting right in here and getting this New York Strip off this right here short loin but going in here and getting this New York Strip as well dookey thank you so much buddy so you see me take up that lime juice and it takes just a little not very much about a tablespoon each side rub it in really well in that meat let it sit there for just a second then I'm going to take our red river ranch and and I'm gonna coat it whale both sides but then you see me turn that steak up on the edge and take some coarse ground pepper and do that outside edge all the way around then we're gonna put it back in the icebox and we're gonna let it set about an hour in one hour bring it out set it on the counter now folks one of the biggest things that we got to do here is let that state come to room temp before we cook it or these times are not going to work for you now for this 28 ounce it took nearly 2 hours for it to get up to about 70 degrees because when I took it out of the icebox it was 39 well that thing was sitting in there in their fridge icebox chilling we went ahead and got us a stick of softened butter you've seen it there you did put it in a little bowl I take me a fork and just mash it all up now we're gonna take some time now you see me take that time stalk and just pull them leaves off ever so gently I learned that in Irby school we're gonna get more flavor at them by taking that knife and really dicing them up good and fine and we're gonna do a garlic clove to a same way mince it up really good reach in there and find us a rosemary pull them leaves offer minced it up really fine as well now I'm gonna go right after to the garden which don't exist and get me two green onions enough that I can dice up the tops of them you've seen me over here with my one of my favorite ingredients that brings out so much flavor as a dried pepper that is a dried ancho chili now just bow my sack full at a time and I just use them what is Maddie chop-o-matic Poorman an empty season jar you got it there because you can use it on so many things put all this in there with that butter mix it up really well I mean make sure it is incorporated so good they take you some of that stuff that I really hate in the wind what is it cling wrap yeah layer out there splitting your butter out there make you a lo out of it roll it up tie the ends stick it back in the icebox gonna let it set about hour here we are ready to go with all our ingredients we have the steak here ready to go what do we got an old Griswold sitting here easy time Dukie so folks started on about medium-high we're going to take us one tablespoon of butter which is about that much in Oklahoma drop her right in there folks I become a great admirer of avocado oil how about you Dukey was this a good year he said it was a great one I like to put two tablespoons in there instead of using olive oil I really like to use avocado oil it's gonna help that butter keep from burning but I think it has so much more of a unique flavor that it brings out and how long we gonna let that sit right till we can begin to see that butter go to browning so you can see this colors begin to brown up a little take this beautiful piece of meat Dukey and layer right in here listen it is folks get you because you're gonna need one we need to start the timer now on this biggest steak we're going to go four minutes on this side and then we're going to flip it now here's some of you out there thinking can't worse there are B butter well folks if we put that earthy butter in there to start with we'd be burning some of the Murphy's plum up so don't be thinking I forgot it took well according to the Waterbury over here it is been four minutes now let's turn him over ain't that pretty right there folks we'll then go for more well we've been on for one side you see me flip it we then on four on the other side so at this time take you 2 of them lower thee butters drop right in there so they can go to Milton let's turning back over places one up on top make sure you got something to hold on to the skillet since that steak over its head and we want to just do this for two minutes so well folks it's been another two let's turn them over if you can get a whole serving someone look at that good color let's go ahead and put one in there and one on top and let's buy steamed for two more minutes [Music] folks you need to set there and rest for about five minutes if that don't make you taste bugs want to jump out there and just know it to the bone something wrong with your buds but hey I'm liking y'all know what I mean I'm gonna give you a bonus who don't like a bonus see all this good stuff that's left in here I mean it smells so good so guess what we don't got us one pound of mushrooms we're gonna turn them back on to a low heat and we're gonna dump them Rascals in there what you don't have one of these these mesquite spatulas that we make let's stir it around and get some of that good golden coloring all that good flavor up there on them streams because it is what I'm talking time down in my away stall them a veces it was in there in the bottom of that pan when they could be loving on these mushrooms so you're just gonna cook these for three to four minutes till they get good and tender but I want them to get all that good color in there well folks this dog hunt it is a done deal now we lookin at that target range anywhere from about 120 to 140 I'm looking for about 130 is what I'm after and we're gonna cut this right down that t-bone shann side on one side my on the other so get your tones find that bone in here seam right here and just come right down that cuts like butter so just go ahead and cut him there bring him out here like this and then let's cut this this is the strip side and just take him and pull him out here we can smile ain't that a beautiful sight it is and my subjects are thinking I don't know hang on there's no dogs more important than these two to me and shame Dukey says I am ready for some beef good job do we get any tail wax me it is good it well it meant the approval of the two food critics of his didn't I want to tell you when Shenzhen's in here again and you can see this two sides to this steak so much more tender here now this is a tender piece of beef because we made it that way even more when we put the lime juice on it now I'm not talking about masking flavor I'm talking about enhancing bringing out more flavor that goes along with the lime juice the seasoning star of the show the meat and the Irby butter but that filet side which is always she inside because she ain't got as many teeth as I do and she need tender meat but I'll either one of them folks and I'll know that bone but also this has a presentation factor when you can cook this rascal when you set it out there and that old t-bones just shining with them herbs and then little mushroom scattered around people come in their house and they say that guy's a chef he knows what he's doing and when they eat it you'll be one of them Michelin star diners you will and you won't even have to kick the tires on either side it is that good at eatin and it's cuts like butter folks silky low low where we go that butter and them herbs that coz comes out there might be the best steak I've ever eaten my life and I've cooked thousands up and you can too but just following this recipe well I hope you all enjoyed this cuz we sure did and it was sort of nice in a way to cook in controlled environment it was recipes so easy just got to follow the times and a little bit of work there but it's all very well worth it and that earthy butter you got left Oh folks nobody thinking about you a little what to do with it you can put that stuff on garlic bread you can put it on anything you want also I'd like to tell all our new viewers welcome you so much to our family get in here and get a hug because that's what we are we are family now always remember that we need you to like share and subscribe to this channel be sure to hit the Denya down bail up there so you get the notifications as when the videos come out and let me ask y'all a question do you No when the videos come out 12:30 Central Time every Wednesday we're getting to share food but we'll make it a lot of family as always I tip my hat to all our servicemen and women and veterans who have kept this old country safe whether you be here in the states or you're shipped off abroad some work we appreciate what you do and we don't never forget mr. Roger said we all need to be better neighbors so share the food the videos with the neighbors god bless you each and every one and I'll see you down the porterhouse herb butter seared cast iron steak special and folks I usually get to last week but today I don't it'll make everybody come - better - better don't forget - only that new cookbook family faith in the peace would you like to retake that that's a good cook [Music]

Channel: Cowboy Kent Rollins

Views: 390,854

Rating: 4.9597459 out of 5

Keywords: porterhouse steak, cast iron steak, how to cook a steak in a pan, how to cook a steak on a cast iron skillet, cast iron skillet steak, cast iron seared steak, seared steak, pan seared steak, how to cook steak, herb butter steak, herb butter recipe, steak with herb butter, cowboy steak, cowboy recipes, cowboy cooking, kent rollins steak, cooking porterhouse steak in cast iron skillet, cooking porterhouse steak, perfect porterhouse, best steak ever, pan seared butted steak

Id: 72g7Qxp5bGA

Length: 12min 19sec (739 seconds)

Published: Wed Jan 08 2020

Reddit Comments

[u/[deleted]]

The herbed butter is a nice touch.

[u/turnipkeep]

I love this guy!