Only a few steaks can be classified as perfect. The porterhouse is one of them. A peerless cut consisting of a supple, ample-size filet and a robust strip joined by the T-bone, it compromises nothing in taste or presentation. Just season with salt and pepper and cook it to your notion of perfection. The earthy sweetness in a side of crunchy shoestring potatoes completes this indulgent yet unpretentious feast.
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat.