Twice Cooked Beef Steak

  • By: Clare Lander
  • Date: March 18, 2020

Hello Hello

It’s good to be back. I hope you have a great day. The day passed by so fast right? It seems like I just celebrated the wedding anniversary of my parents and here it comes again.

I still remember how busy I was preparing different cuisine for that special occasion. I personally want to cook for them during special occasion it really makes me happy.

LATELY, you might notice that I post vegan recipes and salad which are good for those in Plant-Based Diet. Personally, I like vegan recipes and I will include that on tomorrows special occasion.

I know you guys agree that  Beefsteak plays an important role in special occasion, so today my special recipe is TWICE COOKED BEEFSTEAK. I choose the porterhouse steak for this dish.

This steak needs a committed endeavor. Freezing? Basting? Frying; twice? How good could it possibly be? We had to find out.

So how is this steak? It’s phenomenal. Like, otherworldly phenomenal. The crust is perfect, flavorful and crackly. And the meat is amazingly tender and juicy. It’s the closest thing to a steakhouse steak we’ve ever been able to make at home.

This steak will help you win friends and influence people. In short, this steak is perfect. But, I’ll tell you this is time-consuming. Is it worth the time? We will figure out.

Porterhouse Steak

The hardest part for us was actually making space in our freezer cause you need to chill this overnight. Good thing is that I already seasoned the porterhouse beef last night and it’s ready to go now.

I wouldn’t tell you to score, season, chill, freeze fry, slow-roast, baste, and refry a steak if it wasn’t worth it.

If you’re looking for something for a special occasion and a steak that just might be the best one to ever come out of your kitchen you should consider this porterhouse.

If you have some time on your hand give this a shot.

Twice Cooked Beef Steak

Prep Time: 18 hours

Cook Time: 2 hours, 30 minutes

Yield: 4 servings

Twice Cooked Beef Steak


  • 1 2-inch-thick bone-in porterhouse steak (about 3 pounds)
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • ½ teaspoon cayenne pepper
  • Rice bran oil or vegetable oil (for frying; about 4 cups)
  • 4 tablespoons (½ stick) unsalted butter
  • 1 teaspoon vadouvan, masala, or spice mix of choice
  • Special Equipment
  • A digital probe thermometer or a deep-fry thermometer


  1. Score steak ¼" deep over all surfaces in a crosshatch pattern, making cuts 1" apart (this helps the seasoning penetrate).
  2. Combine salt, brown sugar, and cayenne in a bowl and rub all over steak, massaging into score marks and crevices.
  3. Upend steak on the flat side of the bone on a wire rack.Set inside a rimmed baking sheet and chill overnight (or a solid 12 hours). This will dry out the meat and intensify the flavor of the rub.
  4. Then freeze (still upright) until solid, at least 6 hours and up to 24 hours.
  5. Preheat oven to 200°. Stream rice bran oil or vegetable oil into a 12" skillet, preferably cast iron, to a depth of ¾". Oil should be deep enough to come halfway up side of steak; If needed add a little more oil to skillet.i
  6. Heat the oil over medium-high until probe thermometer registers 350° (or clip a deep-fry thermometer to the side of your skillet if you prefer). Transfer the steak straight from freezer to the skillet and cook, turning it once, until deeply browned all over and a crisp crust has formed, about 3 minutes per side.
  7. Transfer steak back to rack on baking sheet (reserve skillet and oil) and roast in oven until no longer frozen (the interior will still be cold but enough to allow the insertion of the probe thermometer), 30–35 minutes.
  8. At the same time, cook the butter in a small saucepan over medium heat until it foams, then browns, 5–8 minutes. Remove from heat and stir in vadouvan. Let cool, 20–25 minutes. Strain through a fine-mesh sieve into a small bowl; Trow away the solids.
  9. Remove steak from oven and spoon one-third of spice-infused butter over, making sure to coat both sides. Poke thermometer probe in the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120°, 1–1½ hours. Alternatively, use an instant-read thermometer to check steak every 15 minutes after the first hour, and every 5 minutes after 1½ hours. Once thawed, the temperature of the steak will rise about 1 degree a minute.
  10. Get the steak from oven. Reheat reserved oil in skillet back to 350° over medium-high. Fry the steak a second time, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side.
  11. Transfer back to rack and let rest 10 minutes. (Frying again will re-crisp your crust, lock in juices, and develop more flavor.)
  12. Use a thin knife to carve along both sides of the bone to remove strip and filet; cut into ½"-thick slices. Arrange on a platter alongside bone. Pour any butter and juices that have accumulated in baking sheet over top.

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