Porterhouse Steaks with German-Style Hash Brown Potatoes
In this recipe, we've paired a juicy porterhouse steak with the classic hash brown accompaniment from Peter Luger Steak House. A recent restaurant review praised Peter Luger's steaks, highlighting their consistently high quality and popularity. One food critic even stated they'd only want to eat their future steaks at Peter Luger! One word of caution: ordering well-done might upset the chef!
In this recipe, we've paired a juicy porterhouse steak with the classic hash brown accompaniment from Peter Luger Steak House. A recent restaurant review praised Peter Luger's steaks, highlighting their consistently high quality and popularity. One food critic even stated they'd only want to eat their future steaks at Peter Luger! One word of caution: ordering well-done might upset the chef!
- Carbohydrate 86.87913375 g
- Cholesterol 332.4746875 mg
- Fat 100.775353125 g
- Fiber 11.5614002605677 g
- Protein 94.539438125 g
- Saturated Fat 44.33869 g
- Serving Size 1 1 Serving (992g)
- Sodium 390.52775 mg
- Sugar 75.3177334894323 g
- Trans Fat 11.134749375 g
- Calories 1642 calories
Step-by-step
- Preheat the oven to 400 degrees F and prepare the grill (or, alternatively, the steaks can be broiled or sauteed in a heavy pan or skillet using 1 tablespoon of hot olive oil or safflower oil; they will take approximately the same time to cook as they will on the grill).
- To prepare the hash browns, peel and slice the potatoes into 1/2-inch strips. Place the strips in a bowl of cold water as they are cut to prevent them from oxidizing and browning. Drain and pat the potato strips dry. Pour the oil to a depth of 3/4 inch into a large, heavy cast-iron skillet and heat until close to boiling. Divide the potatoes into 3 batches and fry each batch separately; each batch should take about 10 to 12 minutes.
- Remove the potatoes with a slotted spoon or strainer and drain on paper towels. When the potatoes have cooled, cut the strips into 1/4-inch dice.
- Heat 2 tablespoons of oil in a clean heavy skillet. When the oil is hot and begins to sizzle, add the chopped onions, paprika, and salt. Saute over medium-high heat for 6 or 8 minutes, or until the onions start to soften and brown.
- Melt the butter in a large ovenproof pan or skillet. Add the potatoes and onions, and mix together well. Saut? over medium-high heat until browned and then season with salt and pepper. Transfer the pan to the oven and roast for 10 to 15 minutes, until crisp.
- Meanwhile, to prepare the steak, season the filets with salt and pepper. Grill for about 6 minutes per side for medium-rare or about 8 minutes per side for medium. Serve the steaks with the hash brown potatoes.
Charred meat juices hit a smoking cast-iron surface and release a sharp, mineral aroma that fills a small kitchen instantly. Managing two high-heat components simultaneously requires deliberate staging. Idaho potatoes must be peeled and sliced into half-inch strips, then submerged immediately in cold water to halt enzymatic browning. Starch management dictates the crunch here. Wet potatoes will steam rather than fry. Drain those strips thoroughly and pat them bone-dry with linen or paper towels before they touch the oil. Heating oil to a depth of three-quarters of an inch in a heavy skillet demands careful temperature control so the fat does not smoke excessively before the first batch goes in. Frying occurs in three distinct batches taking ten to twelve minutes each. Crowding the pan drops the oil temperature and produces limp results. Cool those fried strips completely before dicing them down to quarter-inch cubes. Onions require six to eight minutes in a separate pan with paprika and salt over medium-high heat until they collapse and develop golden edges. Butter enters the final potato phase in an ovenproof skillet where the mixture roasts at 400 degrees Fahrenheit for ten to fifteen minutes to achieve a rigid crust. While the potatoes finish roasting in the oven, the porterhouse steaks hit a preheated grill or a heavy stovetop pan. Grilling takes approximately six minutes per side for a warm red center or eight minutes per side for pink doneness. Pressing a fingertip against the thickest part of the meat provides a reliable tactile gauge for resistance. Soft give indicates a rare center, while firmer spring signals medium doneness without requiring an instant-read probe. Resting the meat on a warm board for five minutes before carving lets the internal moisture redistribute evenly.
