Want a beefy, manageable, satisying, meat-and-potatoes meal? Porterhouse Steak with Potatoes, Green Beans, and Corn is a win.
Porterhouse Steak with Potatoes, Green Beans, and Corn
Course: DinnerCuisine: American2
servingsSince the potatoes and beans use the same dressing, you might as well double it while you’re making the potatoes, and then divide it between them.
Ingredients
- For the corn:
Bacon fat
2-4 ears corn, husks and silk removed
1 Tbs softened butter
Salt and pepper
- For the potatoes:
1 Tbs olive oil
2 garlic cloves, minced
1/2 tsp spicy chili crisp
1/2 tsp ground cumin
1/4 tsp smoked paprika
Salt and pepper
2 lb. red potatoes, quartered
Lemon
- For the beans:
1 lb. green beans, trimmed
A duplication of all potato ingredients (except the potatoes)
- For the steak:
Salt and pepper
2 Tbs bacon fat
1 Porterhouse steak, 1⅓ lbs.
Directions
- Make the corn.
- If your oven has 5 rack positions, place racks in the 2nd and 4th positions, counting from the bottom. Preheat to 400°F.
- Lightly coat a sheet pan in bacon fat. Place the ears of corn on the baking sheet. Massage butter all over the ears. Sprinkle with salt and pepper to taste.
- Bake on bottom rack, turning corn occasionally, for 45 minutes, or until corn starts to brown.
- Remove from the oven. Sprinkle with more salt and pepper, to taste.
- Make the potatoes.
- In a medium mixing bowl, stir together oil, garlic, chili crisp, cumin, and paprika. Add salt and pepper to taste (perhaps a pinch of each). Add the potatoes, and toss, using a flexible spatula, until the potatoes are well coated.
- Add the potatoes to the sheet pan once the corn has been in the oven for 15 minutes. Use tongs to ensure that each potato quarter is resting on one of its cut sides. Scrape any dressing that still remains in the pan over the potatoes. Bake for 30 minutes, turning on occasion. Add more salt, to taste (be generous). Garnish with a light squeeze of lemon.
- Make the beans.
- Follow the same steps as for potatoes, but use a large mixing bowl and toss them with tongs.
- Add beans to the sheet pan once the potatoes have been in the oven for 10 minutes. Bake for 20 minutes. Add more salt, to taste (be generous). Garnish with a light squeeze of lemon. (I’ve worked out the timing so that all the veg is done when the beans are done. Expect the steak to be done just a few minutes after.)
- Make the steak
- Wrap two bricks, separately, in a double layer of aluminum foil. Set aside.
- As soon as the beans have gone in the oven, dry the steak with paper towels. Turn the hood vent to its highest setting. Heat a cast-iron skillet over a high flame until it’s rip-roaring hot, 4 minutes. Season one side of the steaks generously with salt and pepper. Add fat and turn the pan to melt and coat. Add the steak, seasoned side down. Place one brick on either side of the bone, being careful that neither of them rests on the bone. (Place a spatter guard over the bricks, if it makes sense.) Sear until well browned, 4 minutes. Off heat, season, then flip. Insert a temperature probe and transfer the steak to the oven’s top rack. Remove when temperature reaches 130°F. Let rest 5 minutes before serving.
Notes
- Substitutions: 1/2 tsp garlic powder for the minced garlic, cayenne or red pepper flakes for the chili crisp
This is a really, really good, homecooked meal. And it’s not a ball-buster! It does take a bit of time, but the prep is made up of light work, and there are ample breaks built in as you wait for the next thing to go into the oven. The steak is tender and flavorful and the veg is exciting.
About the steak…
If I were out to eat and had started out with a couple of cocktails, I have no doubt whatsoever that I’d eat an entire Porterhouse. At home, though, I’m a bit more disciplined. Keep in mind that a Porterhouse consists of a NY Strip on one side of the bone, and filet on the other. It’s two steaks. It serves two generously, especially if there are ample sides.
The bricks will help to ensure that as much of the steak as possible is in contact with the pan, so that you get as good a sear as you can. I did not do that for the steak I made for this post, and you can see that I could’ve done better. As an alternative, you could cut the strip and filet from the bone before cooking the steak. This would help because it’s the bone that interferes with the pan-fry sear. Or you could touch up the sear with a culinary torch.
A 1⅓-lbs. Porterhouse is expensive. If it’s feeding two people, it becomes more considerable. Fortunately, potatoes, beans, and corn aren’t expensive … for now.
About the veg…
This is an absolutely fabulous method for cooking corn. You won’t need extra butter for service; it’s completely marvelous as-is. Because of that, why not cook more than you need? A half sheet pan leaves plenty of room to do so, and you will thoroughly enjoy it leftover. That’s why I included four ears instead of two. You can reheat the extra ears or eat them cold.
You could get by easily with halving the potatoes, corn, and beans. In fact, if you don’t want leftovers, you really should. The veg as-is serves four. The leftover potatoes are great reheated in the microwave, and lightly smashed with butter and salt.
Porterhouse Steak with Potatoes, Green Beans, and Corn
Credit for images on this page: Make It Like a Man! unless otherwise credited. References: Bon Appetit, Eating on a Dime, Food.com, Pinch and Swirl, The Slow-Roasted Italian. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor and All Characters. Huge thank you to my food hero, Harold McGee. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.
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Such a mouthwatering combination! Great idea, to cook the steak with bacon fat. 🙂
Thank you!
dommage que ce soit loin, mais je me serai bien invité chez toi pour déguster cette superbe assiette!
bises
Well you know you’re welcome any time! 🙂
It’s so delicious
Thank you, Delphine!
Beautiful steak! Love the double brick method — thanks for that.
You’re welcome!
TheHub and I buy Porterhouse steaks exclusively. Even without many sides, we split one which makes it a much more affordable steak dinner. We normally throw ours on the grill, but I think we would love the corn, green beans and potatoes you made.
I was actually planning to do this on the grill. I was going to put all the veg in foil packets. But then the weather wasn’t good, and I thought it’d be fun to do it all indoors.
Me gustan mucho esos ingredientes, sin duda estará muy sabroso.
Besos.
Thanks!
La mangerie anche ora è molto appetitosa ed invitante, e le pannocchie le adoro!!!!
Thank you!
I loved your tip for using the bricks to ensure the steak is cooked evenly. Also, I LOVED that you used the bacon grease for the corn and steak… so perfect! Making this with the porterhouse is brilliant, one steak for two people!
Thanks, Heidi!
This looks absolutely delicious. Now, I need to figure out what’s for dinner. 🙂
🙂
That’s a fantastic looking meal, Jeff.
I like how blogging is a learning and reminding opportunity. You’ve reminded me that a porterhouse steak in your part of the world is different to what we call a porterhouse steak in Australia.
Oh, I didn’t realize that. Yes, it is interesting, though. I love reading food blogs like yours from other parts of the world, because I enjoy learning about those differences.
Oh you went all-in on this dinner, Jeff! I love a good steak, and a porterhouse is always a favorite. I had to laugh at your comment about the veggies not being expensive….for now. Give ’em another couple of months and we’ll probably need to get a second mortgage for that corn. 🙂
I know! It’s kind of unbelievable how expensive groceries have become. I’m willing to admit that part of it might be old-man-ishness, where I formed an idea of what things should cost many, many years ago, and now can’t believe how expensive they are. But this is different. Since the panddemic, groceries have skyrocketed.
This is my kind of comfort meal! a good peice of meat.
Thanks!
WE love a good steak, and the double brick method is a new one on me, sounds fascinating and very sensible if cooking inside. Your large porterhouse sounds a bit like our T-Bone steak, always a favourite. What a delicious looking meal.
Indeed, they are similar!
This is a complete and very tasty recipe!!!
Thank you, Javier!