Porterhouse Steak

Week 389. Year 8. Tommy is 41. Deer season. The stand at dawn. The coffee in the thermos. The waiting that is not waiting but praying — the silent prayer of a man in a tree, asking the woods for what the woods are willing to give. venison backstrap for dinner from what the season provides.

Made venison backstrap this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The bayou runs on.

The backstrap went the way it always goes when the season has been generous — straight into a hot cast-iron pan, no fuss, nothing to apologize for. When the house smells like seared meat and woodsmoke still lingers on your jacket, you don’t need much else, but a porterhouse carries that same honest weight: a big, bone-in cut that asks you to slow down and be present, the way the stand at dawn asks you to slow down and be present. That’s the meal that matched this week — something worthy of the waiting, something that fills the table the way the bayou fills everything, quietly and completely.

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 2

Ingredients

1 porterhouse steak, 1 1/2 inches thick (about 1 1/2 lbs)
1 1/2 tsp kosher salt
1 tsp coarse black pepper
1/2 tsp garlic powder
2 tbsp neutral oil (vegetable or avocado)
2 tbsp unsalted butter
3 cloves garlic, smashed
3 sprigs fresh thyme
1 sprig fresh rosemary

Instructions

Season the steak. Pat the porterhouse completely dry with paper towels. Season generously on both sides and the edges with kosher salt, black pepper, and garlic powder. Let the steak rest at room temperature for at least 30 minutes before cooking.
Heat the pan. Place a heavy cast-iron skillet over high heat for 3—4 minutes until it is smoking hot. Add the oil and swirl to coat.
Sear the first side. Lay the steak away from you into the pan. Do not move it. Sear for 3—4 minutes until a deep mahogany crust forms on the bottom.
Flip and baste. Flip the steak once. Reduce heat to medium-high. Add butter, smashed garlic, thyme, and rosemary to the pan. As the butter melts and foams, tilt the pan and use a spoon to baste the top of the steak continuously for 3—4 minutes for medium-rare (internal temperature 130—135°F).
Rest the steak. Transfer the steak to a cutting board or wire rack. Spoon the pan butter over the top and let it rest uncovered for 8—10 minutes. Do not skip this step.
Slice and serve. Cut the strip and tenderloin away from the bone. Slice against the grain into 1/2-inch pieces. Arrange on the plate with the bone. Spoon any remaining pan juices over the top.

Nutrition (per serving)

Porterhouse Steak — The Meat of the Season, Earned in the Stand