Peter Luger Copycat Steak
This Peter Luger copycat steak is tender, juicy, flavorful and buttery! Few ingredients, simple steps and quick cook is all it takes.
Servings: 2 People
Ingredients
- 1 Porterhouse steak
- 1/4 cup Coarse kosher salt
- 1 tbsp Olive oil
- 1/4 cup Ghee or clarified butter
Instructions
- Heavily season the porterhouse steak with salt. Place the salted steak on a wire rack and put in the fridge or dry ager for an hour or overnight if possible.
- When ready, remove the steak from the fridge and let it rest at room temperature for an hour.
- Preheat the pizza oven to a very high heat of 850 degrees Fahrenheit. Use a broiler if you do not have a pizza oven style grill.
- Coat the steak on both sides with olive oil, place it back on the wire rack and slide it in the pizza oven.
- Sear the steak for 2 minutes on each side, rotating halfway through, to get an even cook.
- Remove the steak from the pizza oven and cut off the strip and fillet steaks from the bone. Cut each one into thick slices and arrange them on a cast iron skillet around the bone.
- Melt the butter or ghee and pour it over the steak slices. Place the skillet back in the pizza oven and cook for 2 minutes, or until the steak is done to your liking.
- Remove the skillet from the pizza oven, let it rest for a few minutes and serve!
Notes
- Use coarse sea salt and not table salt when dry brining.
- Do not overcook the steak. A perfect medium rare at 130 degrees internal temperature is ideal.
Nutrition
Calories: 439kcal | Protein: 35g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 95mg | Sodium: 14239mg | Potassium: 528mg | Calcium: 19mg | Iron: 4mg
