Steak for Two from Peter Luger features two perfectly grilled Porterhouse steaks, showcasing a juicy, tender center with a caramelized, flavorful crust, served with a side of crispy golden fries and a fresh, crisp salad for a classic, hearty meal.
Equipments
- Grill or broiler
- Tongs
- Meat thermometer
- Cast iron skillet (optional for finishing)
- Cutting board
- Sharp chef’s knife
- Large mixing bowl (for salad)
- Salad spinner (optional)
- Potato peeler
- Knife (for fries)
- Deep fryer or heavy-bottomed pot (for fries)
- Slotted spoon or spider (for fries)
- Sheet pan or wire rack (for resting steak or fries)
- Serving platters/plates
Ingredients
- 2 Porterhouse steaks (about 1.5–2 inches thick)
- Kosher salt
- Freshly ground black pepper
- Vegetable oil (for grilling or searing)
- 2 lbs (900g) russet potatoes
- Salt (for fries)
- Peanut oil or vegetable oil (for frying)
- 1 head romaine lettuce
- 1 head iceberg lettuce
- 1 medium cucumber
- 2 medium tomatoes
- 1 small red onion
- Red wine vinegar
- Olive oil
- Freshly ground black pepper (for salad)
- Salt (for salad)
Using high-quality, thick-cut Porterhouse steaks (1.5-2 inches) is essential for achieving the perfect balance of a juicy center and a caramelized crust. Kosher salt and freshly ground black pepper are recommended for seasoning to enhance the natural flavors without overpowering. Russet potatoes work best for crispy fries due to their high starch content, and frying them in peanut or vegetable oil ensures optimal texture and taste. Fresh romaine and iceberg lettuce combined with cucumber, tomatoes, and red onion create a refreshing salad that balances the richness of the steak. Your copycat menu can closely replicate Peter Luger's iconic Steak for Two by focusing on precise grilling techniques and using these specific ingredients.
Instructions
- Steak:
- Take Porterhouse steaks out of the fridge and let them come to room temperature (about 30–45 minutes).
- Pat steaks dry with paper towels.
- Generously season steaks on all sides with kosher salt and freshly ground black pepper.
- Preheat grill or broiler to high heat (or preheat cast iron skillet until nearly smoking).
- Brush steaks lightly with vegetable oil.
- Sear steaks over high heat, 3–5 minutes per side, until a caramelized crust forms.
- Move steaks to indirect heat (or lower heat), continue cooking until internal temperature reaches desired doneness (125°F for rare, 130–135°F for medium-rare, 140°F for medium); use a meat thermometer.
- Optional: Finish steaks in a preheated cast iron skillet for extra crust.
- Remove steaks from heat and let rest on a wire rack or sheet pan, 10 minutes.
- Slice steak from the bone and then across the grain before serving.
- Fries:
- Peel russet potatoes, then cut into 1/4-inch thick fries using a sharp knife.
- Soak cut potatoes in cold water for at least 30 minutes (to remove excess starch).
- Drain and dry potatoes thoroughly with paper towels.
- Preheat peanut or vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (163°C).
- Fry potatoes in batches for 3–4 minutes until just tender but not browned; remove with slotted spoon or spider and drain.
- Increase oil temperature to 375°F (190°C).
- Fry potatoes again in batches until golden and crispy, about 2–3 minutes.
- Drain and immediately season with salt.
- Keep fries warm on a wire rack or sheet pan in a low oven until ready to serve.
- Salad:
- Wash and dry romaine and iceberg lettuces; tear into bite-size pieces.
- Slice cucumber, tomatoes, and red onion.
- Combine lettuce, cucumber, tomatoes, and onion in a large mixing bowl.
- In a small bowl, whisk red wine vinegar with salt and freshly ground black pepper.
- Slowly whisk in olive oil to emulsify.
- Toss salad with dressing to taste just before serving.
- Serving:
- Plate the sliced steak on a large platter, arrange fries and salad alongside.
- Serve immediately.
Substitution
Steak for Two from Peter Luger copycat menu offers an authentic taste with two thick Porterhouse steaks grilled to perfection, complemented by classic sides like crispy fries and a fresh salad. If you don't have a grill or broiler, finishing the steaks in a preheated cast iron skillet can achieve a caramelized crust while maintaining a juicy center. Russet potatoes are ideal for fries due to their high starch content, but Yukon Golds can be used if you prefer a slightly creamier texture. When frying, peanut oil is recommended for its high smoke point, though vegetable oil is a suitable substitute for a similar result. Your salad can be personalized by adjusting the vinegar-to-oil ratio based on your taste preference to balance acidity and richness.
Tips
Always let your Porterhouse steaks come to room temperature before cooking to ensure even heat distribution and a tender bite. Use a meat thermometer to monitor internal temperature precisely; aim for 130-135degF for perfect medium-rare doneness. When frying fries, soak them in cold water for at least 30 minutes to remove excess starch, which results in crispier fries after double frying. Remember to season both your steak and fries immediately after cooking for optimal flavor, and toss your salad dressing just before serving to keep the greens crisp and fresh.
Nutritions
Your Steak for Two from Peter Luger delivers a high-protein meal with Porterhouse steaks providing significant amounts of iron, zinc, and B vitamins essential for muscle repair and energy metabolism. The russet potato fries add carbohydrates for energy but are higher in calories due to the double frying in peanut or vegetable oil, which also contributes to fat content including some healthy unsaturated fats. The fresh salad with romaine, iceberg lettuce, cucumber, tomatoes, and red onion offers fiber, vitamins A and C, and antioxidants while the olive oil and red wine vinegar dressing adds heart-healthy monounsaturated fats. Balancing your meal with the salad helps provide essential nutrients and fiber to complement the rich steak and crispy fries.
Storage
Store leftover Porterhouse steak in an airtight container and refrigerate within two hours of cooking to maintain its juicy tenderness and flavor. Keep fries in a paper towel-lined container to absorb excess moisture, reheating them in an oven or air fryer for crispiness. For your salad, store the dressed and undressed components separately to preserve freshness and prevent sogginess.
Variation or Alternatives
You can substitute the Porterhouse with ribeye or New York strip steaks for a slightly different flavor and tenderness profile. Instead of frying the fries twice, try oven-baking them at 425degF (220degC) for about 25-30 minutes, flipping halfway, to reduce oil usage. For added flavor, marinate the steaks for 30 minutes in a mixture of garlic, rosemary, and olive oil before grilling. Consider using balsamic vinegar in the salad dressing for a sweeter, richer taste that complements the fresh vegetables.
Allergies
Your Steak for Two from Peter Luger may pose allergy risks primarily from the peanut oil used for frying the fries, which is a common allergen. The fresh vegetables and seasonings like black pepper and red wine vinegar are less likely to cause allergic reactions but should be considered if you have specific sensitivities. Always check ingredient sources and cooking methods for cross-contamination to ensure safety if you have food allergies.
Why this recipe?
Peter Luger's Steak for Two offers a perfectly aged, dry-aged porterhouse steak known for its exceptional marbling and rich, buttery flavor that steak enthusiasts crave. The expertly seared crust and tender, juicy interior deliver a dining experience synonymous with high-quality New York steaks. You can capture this authentic taste at home by recreating the copycat recipe, allowing for budget-friendly enjoyment and customization to your preferences. Emulating Peter Luger's signature steak technique is worth it for both its iconic flavor profile and the satisfaction of mastering a classic culinary skill.