I’ve chased the perfect steak for years and it turns out the secret is to use a pizza stone and a freezer. My work here is (finally) done.
I’ve been receiving a great deal of comments regarding possible cracked pizza stones. Please note this steak is not frozen, it’s deep chilled, however, I’ve tested frozen steaks on pizza stones and have yet to see a crack.
Pizza stones should always be heated with the oven, meaning you don’t heat the oven then put in the stone. That could result in cracking.
Thermal Shock Porterhouse Steak
- One 1 1/4-inch-thick porterhouse steak (preferably grass fed (at least 1.5 pounds total))
- 1 1/2 teaspoon kosher salt (plus 1/2 teaspoon for the leeks)
- 4 large leeks (dark green sections trimmed)
- 2 ounces warm Sizzle Butter (divided (recipe below))
- 1 pound unsalted butter (at room temperature)
- 6 cloves garlic (smashed and peeled)
- 6 sprigs fresh thyme
- 6 leaves fresh sage
- 2 sprigs fresh rosemary
- An hour before cooking: Move an oven rack to its highest position just under your broiler. Set your pizza stone on this rack and heat the broiler to high. Remove the steak from the refrigerator, season with 1 1/2 teaspoons salt on all sides and freeze the steak on a cooling rack.
- While the steak is chilling: Cut the leeks in half lengthwise and rinse well under cool water. Pat dry and and brush with 2 tablespoons of the sizzle and sprinkle with 1/2 teaspoon salt.
- After an hour: Carefully slide the oven rack out, position the steak in the middle of the pizza stone. Slide the the rack back under the broiler and cook for 4 minutes. Slide the oven rack out again and flip the steak and cook for an additional 3 minutes for medium rare (cook an additional minute for medium).
- Remove the steak to a heat proof plate and rest for 5 minutes. While the steak rests, set the leeks cut side down on the pizza stone and broil for 4 minutes or until tender. Remove from the oven. Slice the steak and drizzle with the remaining Sizzle Butter.
FOR THE SIZZLE BUTTER
- Melt a pound of unsalted butter in a heavy saucepan over low heat. Add the herbs and slowly cook until the bubbling ceases and the liquid turns clear, 30-40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month
Don’t have a porterhouse or prefer a different cut? No worries.
1. Two New York Strip Steaks (1 1/2 inch thick, around 10 ounces each): 30 minutes in the freezer, then cook 3 minutes per side. Rest the steak for 3 minutes.
2. Boneless Rib Eye Steaks (1 1/2 inch thick, around 12 ounces): 30 minutes in the freezer, then cook 3 minutes per side. Rest the steak for 3 minutes.