Are you ready to elevate your dinner game with a mouthwatering dish that brings the flavors of a classic steakhouse right to your kitchen? Imagine sinking your teeth into perfectly cooked porterhouse steaks paired with Peter Luger's famous German-style hash brown potatoes—crispy, golden, and utterly irresistible. This recipe not only promises to impress your taste buds but also makes for a stunning presentation that will wow your dinner guests. Join us as we guide you through each step to achieve steak perfection and the ultimate hash browns that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 porterhouse steaks
- 4 large potatoes
- 1 onion, diced
- 1/4 cup vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- Remove porterhouse steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Wash potatoes thoroughly and peel them. Using a box grater or food processor, grate potatoes into fine, uniform shreds. Immediately place grated potatoes in cold water to prevent browning.
- Drain potato shreds in a fine-mesh strainer, then squeeze out excess moisture using a clean kitchen towel or cheesecloth. The drier the potatoes, the crispier the hash browns will be.
- Dice the onion into small, uniform pieces to ensure even cooking and distribution throughout the hash browns.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1/4 cup vegetable oil and allow it to become hot but not smoking.
- Add diced onions to the hot oil and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add the dried potato shreds to the skillet, spreading them evenly. Season with salt and pepper. Press the potatoes down firmly to create a compact, even layer.
- Cook the hash browns without stirring for 10-12 minutes, allowing a golden-brown crust to form on the bottom.
- While potatoes are cooking, pat steaks dry with paper towels and generously season both sides with salt and pepper.
- For the steaks, preheat a separate heavy skillet or grill pan to high heat. For medium-rare, aim for a surface temperature around 500-550°F.
- Carefully flip the hash browns when the bottom is golden brown and crispy. Cook the other side for an additional 8-10 minutes.
- For the steaks, sear each side for 3-4 minutes, creating a dark, caramelized crust. Use tongs to handle the meat and avoid piercing.
- If desired, finish steaks in a preheated 400°F oven for 5-7 minutes to achieve desired doneness. Use a meat thermometer: 125°F for rare, 135°F for medium-rare.
- Remove steaks and let them rest on a cutting board for 5-7 minutes, allowing juices to redistribute.
- Transfer crispy hash browns to a serving plate, and slice steaks against the grain before serving.
- Optionally, garnish with fresh herbs like parsley or chives for added flavor and presentation.
Tips
- Room Temperature Steaks: Always let your porterhouse steaks sit at room temperature for 30-45 minutes before cooking. This ensures they cook evenly and retain their juices.
- Grate and Soak: After grating your potatoes, soak them in cold water to prevent browning. This step is crucial for achieving that perfect crispy texture.
- Drying is Key: Make sure to squeeze out as much moisture as possible from the grated potatoes. The drier they are, the crispier your hash browns will turn out.
- Hot Oil for Hash Browns: Preheat your skillet and oil until it's hot but not smoking. This will help create that golden crust on your hash browns.
- Perfect Steak Sear: Use a heavy skillet or grill pan preheated to high heat for searing your steaks. Aim for a surface temperature of 500-550°F for a beautiful crust.
- Resting Period: After cooking, let your steaks rest for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Garnish for Flair: Don’t forget to garnish your dish with fresh herbs like parsley or chives. It adds a pop of color and enhances the overall flavor!
Nutrition Facts
Calories: 850kcal
Carbohydrates: 35g
Protein: 65g
Fat: 55g
Saturated Fat: 22g
Cholesterol: 180mg
