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TURF N' TURF INSPIRED BY PARKS AND REC

cook:

2 h 20 min

Picture for Turf n' Turf inspired by Parks and Rec

8,327,203 views  With the exception of Ben Wyatt's likely fandom, however, Lord of the Rings has nothing to do with the subject of today's episode: Parks & Rec's Ron Swanson. In wishing to celebrate the big 6M, Ron's favorite order at Charles Mulligan's Steakhouse seemed fitting: prime, dry-aged beef with a side of prime, dry-aged beef. Forgive me, for I have sinned.

4 servings

US

original

metric

INGREDIENTS

for the PorterHouse Steak

for the PorterHouse Steak

PorterHouse steak

24 oz PorterHouse steak

Kosher salt

Kosher salt

Vegetable oil

Vegetable oil

for the  Bone Steak

for the Bone Steak

16oz  Bone steak

T 16oz Bone steak

crushed garlic

3 cloves crushed garlic

Vegetable oil

Vegetable oil

unsalted butter

5 tbsp unsalted butter

Rosemary sprigs

Rosemary sprigs

Thyme sprigs

Thyme sprigs

for the Mashed Potatoes

for the Mashed Potatoes

Yukon gold potatoes (about 3lbs)

7 Yukon gold potatoes (about 3lbs)

half & half

½ cup half & half

unsalted butter

5 tbsp unsalted butter

Kosher salt

Kosher salt

White pepper

White pepper

DIRECTIONS

1.

for the PorterHouse Steak

1.

Place the steak on a wire rack set in a rimmed baking sheet. Cover with a generous sprinkling of kosher salt and let sit for at least 1 hour. If feeling adventurous, leave it in the fridge uncovered overnight.

PorterHouse steak

24 oz PorterHouse steak

Kosher salt

Kosher salt

2.

Heat vegetable oil in a heavy cast iron pan over high heat for about 5 minutes, until smoking.

Vegetable oil

Vegetable oil

3.

Pat the porterhouse as dry as humanly possible and place it into the cast iron pan. Let cook for about 2 minutes, until a deep brown, robust crust has formed on the first side. Give it a flip and repeat the process on the opposite side.

4.

If interested in trying the steak alla fiorentina, kill the heat and place the steak on the fatty side and sear. Then stand the steak upright on its bone.

5.

Place the steak (still upright) into a 450°F oven. Wait until the thickest part of the steak reaches an internal temperature of 120°F.

6.

Once the steak has reached the internal temperature of 120°F, plate and let rest for 10 minutes.

7.

To cut steakhouse style, remove the strip and filet mignon from the bone. Then slice and plate.

8.

for the T-Bone Steak

1.

Place the steak on a wire rack set in a rimmed baking sheet. Cover with a generous sprinkling of kosher salt and let sit for at least 1 hour. If feeling adventurous, leave it in the fridge uncovered overnight.

16oz  Bone steak

T 16oz Bone steak

Kosher salt

Kosher salt

2.

Heat vegetable oil in a carbon steel pan over high heat until smoking.

Vegetable oil

Vegetable oil

3.

Pat the steak as dry as humanly possible and place it into the cast iron pan. Let cook for about 2 minutes, until a deep brown, robust crust has formed on the first side. Give it a flip and repeat the process on the opposite side.

4.

Add cloves of crushed garlic, a few sprigs of rosemary and thyme, and butter to the pan.

crushed garlic

3 cloves crushed garlic

unsalted butter

5 tbsp unsalted butter

Rosemary sprigs

Rosemary sprigs

Thyme sprigs

Thyme sprigs

5.

Once the butter is melted, tip the pan towards the garlic and herbs and baste the steak with the hot herb butter. Do this until the thickest part of the steak registers at 125°F.

6.

Plate the steak and bathe it one last time with the herby, garlicky, brown butter.

7.

Let rest for at least 10 minutes before serving.

8.

for the Mashed Potatoes

1.

Peel Yukon gold potatoes and cut them into equally-sized pieces. Place into a large pot and cover with cold water. Bring to a boil and cook for at least 20 minutes, or until completely tender (a paring knife cuts through with no issue).

Yukon gold potatoes (about 3lbs)

7 Yukon gold potatoes (about 3lbs)

2.

Drain the potatoes and return them to the pot over medium-low heat. Cook and stir them around for about 1 minute.

3.

Kill the heat and add about half & half and unsalted butter. Mash together until mostly mashed, then season liberally with kosher salt and white pepper.

half & half

½ cup half & half

unsalted butter

5 tbsp unsalted butter

Kosher salt

Kosher salt

White pepper

White pepper

4.

Mash them up the rest of the way and taste for seasoning and consistency.

5.

Cover and keep warm until ready to serve.

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