Prime Porterhouse from Mastro's features a perfectly grilled, tender prime cut of beef with a rich marbling, delivering a juicy, flavorful steak experience with a beautifully seared crust and a pink, succulent interior.
Equipments
- Grill or broiler
- Tongs
- Meat thermometer
- Cast iron skillet (optional for searing)
- Chef's knife
- Cutting board
- Serving platter
- Basting brush (optional)
- Aluminum foil (for resting)
Ingredients
- 1 (2-inch thick, about 2 lb) prime porterhouse steak
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Selecting a 2-inch thick prime porterhouse steak with abundant marbling ensures maximum tenderness and flavor when grilled. Season generously with kosher salt and freshly ground black pepper to enhance the natural beef taste. Using fresh herbs like rosemary and thyme along with garlic adds aromatic depth during cooking. Olive oil and unsalted butter create a rich, juicy crust when applied at the right heat. Your homemade version of the Prime Porterhouse from Mastro's copycat menu will deliver an impressive steakhouse-quality meal with a beautifully seared exterior and succulent interior.
Instructions
- Remove steak from refrigerator and let it come to room temperature (about 45-60 minutes).
- Preheat grill or broiler to high heat (450-500°F).
- Pat steak dry with paper towels.
- Brush steak lightly with olive oil on both sides.
- Generously season both sides with kosher salt and freshly ground black pepper.
- Sear steak over direct high heat for 2-4 minutes per side until a deep crust forms.
- Move steak to indirect heat or reduce heat to medium; continue grilling to desired doneness (use meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium).
- While steak finishes, heat cast iron skillet on grill (optional).
- Add butter, crushed garlic cloves, rosemary, and thyme to skillet.
- Tilt skillet and use basting brush to baste steak with melted butter and herbs.
- When steak reaches desired doneness, transfer to cutting board and tent loosely with foil; rest 10 minutes.
- Slice steak off the bone and cut into thick strips.
- Serve on platter, drizzling with remaining herbed butter from skillet.
Substitution
Prime Porterhouse from Mastro's copycat menu offers a prime cut of beef with rich marbling and a tender texture ideal for grilling. If you don't have access to a grill or broiler, a cast iron skillet can be used to achieve a beautiful sear and crust on your steak. When seasoning, kosher salt and freshly ground black pepper are essential, but feel free to substitute fresh rosemary or thyme with dried herbs if fresh ones are unavailable. Using a meat thermometer helps ensure your steak reaches the desired doneness without overcooking. After cooking, rest your steak covered loosely with aluminum foil to retain juices and enhance tenderness before serving.
Tips
Make sure your prime porterhouse steak reaches room temperature before cooking to ensure even heat penetration. Use a meat thermometer to avoid overcooking; target 130degF for medium-rare perfection. Resting the steak under foil for 10 minutes after cooking allows juices to redistribute, keeping your steak tender and flavorful. When slicing, cut against the grain to maximize tenderness for your perfect steak experience.
Nutritions
Prime Porterhouse steak from Mastro's offers a rich source of high-quality protein essential for muscle growth and repair. The marbling of fat provides a balanced supply of saturated and monounsaturated fats, which contribute to the steak's juiciness and flavor. Herbs like rosemary and thyme add antioxidants that support overall health while the olive oil and butter supply beneficial fatty acids. Your meal delivers a nutrient-dense experience rich in iron, zinc, and B vitamins, important for energy and immune function.
Storage
To store your cooked prime porterhouse steak, wrap it tightly in aluminum foil or place it in an airtight container to preserve moisture and flavor. Refrigerate the steak within two hours of cooking and consume within 3-4 days for optimal freshness. For longer storage, freeze the steak wrapped in plastic wrap followed by foil, ensuring it's tightly sealed to prevent freezer burn, and thaw it slowly in the refrigerator before reheating.
Variation or Alternatives
You can substitute fresh rosemary and thyme with dried Italian herbs for a simpler seasoning blend. Instead of olive oil, use avocado oil for a higher smoke point, enhancing the sear without burning. Try finishing the steak in a preheated cast iron skillet with butter and garlic to intensify flavor and achieve a more evenly browned crust. For a smoky twist, add wood chips to your grill or place a smoke box with chips near the heat source during grilling.
Allergies
Prime Porterhouse steak contains no common allergens but may pose risks for individuals with red meat allergies or sensitivities to beef proteins. The preparation uses garlic, rosemary, and thyme, which can trigger reactions in rare cases of herb allergies. Your kitchen environment should be checked for cross-contamination if you have multiple food allergies.
Why this recipe?
Mastro's Prime Porterhouse features a perfectly aged, hand-cut steak that delivers an exceptional blend of tenderness and rich marbling, making it a top choice for steak enthusiasts. The menu item's unique seasoning and expert grilling techniques create a savory crust while preserving juicy interior flavors, setting a high standard for fine dining. Creating a copycat version allows your kitchen to replicate this luxurious dining experience with premium quality ingredients and careful preparation, elevating home-cooked meals. Your efforts to master this iconic steak ensure a restaurant-quality dish that satisfies sophisticated palates and impresses guests.