Porterhouse Steak - Oven First Then Pan Searing for Perfect Doneness

Steps

1. 1

   Season the porterhouse with salt, MSG, pepper, and 2 Tbsp grapeseed oil

2. 2

   Place in a 100°C oven and cook until the internal temperature reaches 48°C

3. 3

   Score the bone side and sear in a pan heated with 10 Tbsp grapeseed oil for 2 minutes per side until golden brown

4. 4

   Add butter, crushed garlic, bay leaves, and thyme, then baste to finish

5. 5

   Peel the potatoes and cut into 1cm cubes

6. 6

   Cook in boiling salted water until 70-80% done, then drain in a colander

7. 7

   Finely dice the shallots into 0.3-0.5cm pieces

8. 8

   In a pan with grapeseed oil, sauté the shallots until translucent, then add salt and potatoes and cook off the moisture

9. 9

   Add heavy cream and reduce by half, then turn off the heat and add pepper, truffle oil, and chopped green onions

10. 10

    Slice the porterhouse, plate it, top with the potato salad, and garnish with garlic, bay leaves, and thyme to finish