Courtesy Elvis Moralez, executive chef, Mooo…., Boston
Mooo…. is a stylish, contemporary steakhouse adjacent to the XV Beacon Hotel in Boston. Elvis Moralez’s porterhouse recipe is easy, but it relies on the best quality steak you can find and a hot broiler. The restaurant gets its meat from Greater Omaha Packing Company, whose retail partner is Mr. Steak.
- 1 24-ounce porterhouse steak
- 1–2 tablespoons kosher salt
- 1–2 tablespoons fresh-ground black pepper
Allow steak to sit at room temperature for 30 minutes.
Position rack near top of oven. There should be no more than 5 inches from broiler to top of steak. Set broiler to high.
Season steak generously with salt and pepper, and place in broiler pan. Broil until deep-brown crust forms, about 3 minutes. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare. Let steak rest 5 minutes. Slice and serve. Serves 2.
Moralez prefers to serve this cut with a classic Tuscan wine. “A porterhouse is the best of both worlds,” he says.
“On one side, you have a sirloin and on the other you have a tenderloin. The 2016 Sassicaia, a blend of Cabernet Sauvignon and Cabernet Franc, can handle both the marbling of the sirloin and tenderloin while enhancing its flavor, complementing it beautifully.”