Rib-eye, T-Bone and Porterhouse Steak Recipe

    Published: 06-16-2009
    Views: 50,253
    Chef Phil Anderson demonstrates Rib-eye, T-Bone and Porterhouse Steak Recipes.

    Phil Anderson: Hi! I am chef Phil Anderson, Harris Teeter's executive chef. Rib eyes, T-bones, Porterhouse steaks, fillets all get cooked the same way in my house. We've got a porterhouse here. Porterhouse has a bigger filet mignon attached to it. A T-bone cuts it off a little bit. So what I do with this, so I make sure I have my cast iron seasoned pan, hot as I can get hot. Then I take and season my steak. Salt and pepper, that's all I use and I'm not afraid to use a lot of it. Then I switch it on over, I'm going to put it on too. You can see that cast iron pan is just waiting for this steak. Now I don't put oil in my pan; I massage the oil into the steak. You'll see how that's nice and salt and pepper, to the nice crust. So I put my oil right on my steak. Now this is room temperature the steak is, I got to let it come to room temperature before you put it in the pan. Now this pan's going to smoke. This is going to smoke because it's hot, red hot. Restaurants cook their steaks so on hot surfaces. So now as I massaged in, there's really good flavor. Watch this, nice.

    So what I'm going to do now, is I'm going to have this steak charred on the outside. I've got my oven preheated at 300 degrees, and depending on your likeness, turn this. If you like it rare, put it in the oven for may be a minute, two minutes. If you like it medium rare, four minutes and then if you like a medium, six minutes. The both sides get an introduction with the cast iron pan first. Get that nice char in there. You don't have to move it around and another thing you don't want to ever use is a fork when you're cooking off a piece of meat -- this is beautiful. Because you'll pierce the flesh and then all the juices will flow out of it. So you want to use tongs. So we're going to leave that on a side for about two or three minutes, and then we're going to go into the oven.

    Now with the rib eyes, that's different because those babies can get to be about three, three-and-a-half inches thick. So depending on the thickness of the steak determines how long that's staying in the oven. It's nice color. It's about time it's going in the oven. So right now we're getting a killer heat and we're going to put it in that 300-degree oven.

    This cast iron skillet is pretty heavy. Okay, now you want to remember, leave it in there for about two minutes. So it'll be still nice and rare. Three minutes is medium rare, and then five to six is medium. So it's depending on how you like it. As simple as that, perfect steak. Enjoy!