Becky's Favorite Recipes Website

Spice-Roasted Porterhouse Steaks
Really! No, really!
You know that stack of magazines that you always mean to go through but you never quite get it done? Yeah, that one! Well I have one too, and out of the clear blue this weekend I decided to grab one off the top and read it! Turns out it was the April 2005 issue of Bon Appetit. Turns out there was an awesome looking Baked Porterhouse steak on one of the pages.

Baked? You bake a porterhouse steak? Get outta here! I mean, I've baked a filet mignon before, so why not a porterhouse? I had to give it a try.

I went down to my friendly, neighborhood butcher after work and said, "Hey JR, could you please cut a 2" thick Porterhouse for me?" He had already cleaned his bone cutting saw for the day but he smiled and grabbed a hunk of beef, hormone-free, antibiotic-free. (I love the green sticker that means it's natural beef!) Have you ever seen a 2" thick porterhouse steak? Let me tell you, it's a thing of beauty! I was proud just to hold it in my hands!

To be honest, I wasn't convinced baking a high-quality steak was going to work until I tasted the first bite. The whole family was instantly sold! I don't know that I'll ever want to grill a Porterhouse steak again. This was divine, and so easy!

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