Cabin Cooking; the Porterhouse Steak

I snuck out of town to my cabin again, this time to measure the cabin roof and prep it for a replacement. And of course a trip to the cabin means I’m going to cook meat.

As usual, I headed down to see my local butcher – Greg the Butcher at Meatcraft Urban Butchery in Port Moody on Moody Street just off of St Johns.


Okay, I admit. At just under 22 ounces* this is a pretty massive steak. Enough for three or four people. Or enough for me.

The steak I bought is a new to-me “brand” of beef known as 1846 – a brand that signifies that it is grass-fed beef from a BC ranch, kept out on the range, not fed growth hormones or unnecessary antibiotics, and treated ethically by ranchers who care about the animals.

The bottom line – the steak had wonderful marbling of fat throughout making it extraordinarily tender and flavourful, because as more and more people are realizing, fat equals flavour.


To cook this exquisite piece of meat I did my castiron cooking routine – I put the pan in the oven for about ten minutes so that it was smoking hot. I added a dollop of butter and then lay the steak in the pan, on the melted butter.

I set my timer for 5 minutes and then put the steak, in the pan under the broiler.

As soon as the timer sounded I pulled the pan with the steak out from under the broiler, turned the steak over and put it back under the broiler.


That’s it. I paired it with a handful of heirloom tomatoes and green beans I picked up from a nearby farm, and lunch was ready. An incredibly tender and flavourful steak, cooked to medium rare with a couple vegetables on the side. Life is good.

* At 22 ounces and $27, this steak was more expensive than I typically purchase but WOW it was well worth it!!

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