1 Porterhouse steak (serves 2)
Salt & pepper
3 tablespoons melted butter
A hot broiler
A broiler pan covered with foil
New York City musician, writer and home cook extraordinaire Spyder Darling knows his way around a broiler. He can do great things with a steak, especially if it happens to be a Porterhouse. When I asked him his secret for creating a buttery, perfectly rare steak he said it was simply a matter of seasoning, timing, and butter sauce. He said both sides of the steak should be seasoned with salt and pepper before being placed under the broiler. When pressed for details on timing, he said he cooked the steak “Judas Priest on one side, AC/DC on the other.” For those of you who prefer to listen to NPR while cooking, plan on 4-5 minutes per side. Just before serving, drizzle the steak with melted butter.
I was in charge of making a salad to go with the steak. I used prewashed mixed greens and some thinly sliced cabbage, carrots and beets, topped with vinaigrette (2 parts olive oil, 1 part apple cider vinegar and a pinch of salt). The salad looked so pretty I named it Confetti Salad.