1 24oz Porterhouse Steak
Kosher Salt, to taste
Ground Black Pepper to taste
1/2 oz. Clarified Butter
Extra Virgin Olive Oil
2 lbs Potatoes, peeled and sliced 1/16”
1 Tablespoon Butter
To Taste: Salt
To Taste: Ground White Pepper
1 Pint Heavy Whipping Cream
1 Tablespoon Shallots, Chopped
1 Clove Garlic, Chopped
1/2 teaspoon Fresh Thyme, Chopped
5 oz Maytag Blue Cheese, sliced
Season Potatoes with Salt and Pepper. Place Cream, Shallots, Garlic, Salt and Thyme in a Sauce Pot and bring to a boil, simmer two minutes. Butter a 9”X13” casserole and add ¼ of the seasoned Potatoes. Pour ¼ of the hot Cream over the Potatoes. Top with ¼ of the sliced Maytag Blue Cheese.
Repeat with the remaining Seasoned Potatoes, Hot Cream and Sliced Cheese. Cover with foil and bake at 350F for 45 minutes. Remove foil and bake for 15 more minutes to brown. Reserve and keep warm.
Preheat grill. Brush the porterhouse with clarified butter and season both sides with salt and pepper. Place the steak on the hot grill. Grill for about 4 minutes then turn the steak clockwise halfway and let cook for 4 more minutes to create a crosshatch grill mark. Flip the steak over and repeat the crosshatch grill mark method. Remove the steak from heat and let it rest for about 5 minutes. On a large rectangular plate (12” x 9”) place the steak on one side. Cut out a 5”x5” square or round piece of the potato gratin and place on the other side of the plate. Serve hot and enjoy!