Chuletón de lomo al estilo inverso

Ingredientes

• 1 Porterhouse Steak
• 1 tsp Kosher Salt or Sea Salt
• 1 tsp Coarse Black Pepper
• 1 tbsp Oil
• 2 sprigs Fresh Thyme (optional for basting)
• 2 tbsp Butter (optional for basting)

Preparación

1. 1

   --- Bring Steak to Room Temp ---

2. 2

   Take your Porterhouse out of the fridge 30–60 minutes before cooking. A room-temp steak sears better and cooks more evenly.

3. 3

   --- Pat it Dry ---

4. 4

   Use paper towels to blot the steak dry—this is key to getting that crusty, golden-brown sear. Moisture is the enemy of browning.

5. 5

   --- Season Generously ---

6. 6

   Season all sides liberally with kosher salt and freshly ground black pepper. Do it right before cooking to keep the surface dry.

7. 7

   --- Preheat Oven to 250 degrees ---

8. 8

   Place steak on a baking sheet lined with metal grate. Bake in the oven for 25-30 minutes until internal temperature is 130-134 degrees F)

9. 9

   --- Preheat Cast Iron or Heavy Skillet ---

10. 10

    Get a cast iron pan screaming hot—medium-high to high heat. Let it heat for 5–7 minutes. You want it just below smoking.

11. 11

    --- Sear the Steak ---

12. 12

    Add a touch of high smoke point oil (like ghee, canola or avocado oil). Carefully place the steak in the pan and don’t move it. Sear for 1-2 minutes per side to develop that deep crust. Use tongs to sear the edges, too.

13. 13

    --- Optional Step: Baste with Butter & Herbs ---

14. 14

    After flipping the steak, add 2 tablespoons of butter, a few sprigs of thyme or rosemary, and a couple smashed garlic cloves to the pan. Tilt the pan and spoon the sizzling butter over the steak for 1–2 minutes.

15. 15

    --- Rest the Steak ---

16. 16

    Transfer steak to a cutting board and let it rest 5–10 minutes before slicing. This locks in the juices and keeps the meat tender.