Recipes Ingredients Meat & Poultry Beef Recipes Jean-Georges's Porterhouse Steak By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 1 Serves 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. A T-bone steak would also work here, but be sure to adjust cooking time as needed for a smaller cut. Ingredients 1 twenty-four-ounce porterhouse steak, 1 ½ inches thick Coarse salt and freshly ground pepper Extra-virgin olive oil Directions Heat broiler on high. Season steak on both sides with salt and pepper, and brush with olive oil to lightly coat. Place in broiler pan, and transfer to broiler. Broil for 9 minutes, turn, and continue to broil for another 9 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving. Print