This copycat Peter Luger Style Steak is out of this world. We're bringing the world-famous steakhouse right to our own backyard.
To replicate the high-heat cooking of Peter Luger's, I'm cooking this porterhouse steak in my Ooni pizza oven. Intense heat, simple seasonings, amazing steak, topped with butter. Yum.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Porterhouse steak — I picked up a 1.55 lb. porterhouse from a local Fresh Market. This is the most popular steak at Peter Luger's
- Coarse sea salt — The only seasoning I'm using for this steak
- Unsalted butter — Luger's uses clarified butter, but I couldn't find any, so I just melted some unsalted butter
HOW TO MAKE PETER LUGER STYLE STEAK
@grillfrenzy Comment "steak" or "recipe" for the full recipe with all my KEY tips sent straight to your DMs. 🥩 This steakhouse-quality porterhouse takes just minutes to make and tastes INCREDIBLE. The secret? Using the Ooni pizza oven for that signature Peter Luger char and finishing it with plenty of butter. 🧈 Find the full recipe with all my tips on the blog - link in profile. Or comment to get the recipe DMed straight to you. #steakrecipes #porterhouse #peterluger #grilling #ooni #homechef #steaktok ♬ original sound - Mike Futia
1. Prep the Steak
Let the porterhouse come to room temperature for about 30 minutes. Heavily season the steak with salt. Be sure to pat the steak dry with paper towels right before throwing it into the pizza oven.
2. Preheat the Ooni
Light up your Ooni with charcoal and/or wood, whatever you have—I used both. Let it preheat for 20-30 minutes so it's screaming hot, at least 600F degrees. Preheat a cast iron pan inside the Ooni so it's nice and hot when you put the steak on there.
3. Sear the Steak
Place the steak on the hot skillet and sear for 3-4 minutes per side, flipping once. The goal here is to get a nice, golden crust without overcooking the inside. Once you have a nice crust, take the steak out and put it on a cutting board.
4. Slice the Steak
Slice the steak off the bone, separating the filet mignon and the New York Strip. Slice into thick slices, against the grain. Arrange the steak back next to the bone on the skillet.
5. Add Butter & Finish
Drizzle the melted butter all of the steak. Return the skillet back in the Ooni for 2-3 minutes, until the steak hits your desired temperature.
6. Rest & Serve
Let the steak rest for five minutes. Then, drizzle the buttery pan juices all over the steak, and serve. And if you want to add steak sauce, make the Peter Luger steak sauce at home!
PAIRING SUGGESTIONS
This steak pairs beautifully with smoked Brussels sprouts, smoked mac & cheese, and smoked garlic mashed potatoes.
PRO TIPS FOR MAKING THIS RECIPE
- Dry your steak. It's hard to overstate the importance of pat-drying the steak before throwing it into the Ooni. My steak was still just a *little* moist and I didn't get the sear I wanted.
- Ooni temp. Be patient heating up your Ooni, or whatever cooking device you're using. It took mine almost 30 minutes to come up to a temperature over 600F. I used mostly charcoal with a few wood blocks.
- Don't overcook it. Because the Ooni is so hot, this steak cooks fast. Don't be afraid to pull it out and temp it every two minutes or so to make sure you're not overcooking it.
Peter Luger Style Steak
Ingredients
- 1 porterhouse steak
- 1 tbsp sea salt
- 1/2 stick unsalted butter melted
Instructions
- Let the steak come to room temperature for 30-60 minutes and season both sides with coarse sea salt.
- Preheat the Ooni pizza oven to 600-700°F and heat a cast iron skillet for 5 minutes.
- Place the steak on the skillet, searing for 4 minutes per side. Rotate occasionally for even cooking.
- Remove steak and slice into portions, keeping the bone in the skillet.
- Add melted butter, baste the slices, and return the skillet to the Ooni for 2-3 minutes.
- Rest the steak for 5 minutes, drizzle with pan juices, and serve hot.
Notes
- Dry your steak. It's hard to overstate the importance of pat-drying the steak before throwing it into the Ooni. My steak was still just a *little* moist and I didn't get the sear I wanted.Â
- Ooni temp. Be patient heating up your Ooni, or whatever cooking device you're using. It took mine almost 30 minutes to come up to a temperature over 600F. I used mostly charcoal with a few wood blocks.
- Don't overcook it. Because the Ooni is so hot, this steak cooks fast. Don't be afraid to pull it out and temp it every two minutes or so to make sure you're not overcooking it.
