Say auf wiedersehen to the bland hash browns and underwhelming steaks you’ll find at the grocery store and willkommen to this mouthwatering, super-sized porterhouse steaks with German-style hash brown potatoes recipe! These flavorful, sophisticated homemade hash browns are the perfect potato complement to a plate-busting bold and tender steak for a dish that’s guaranteed to satisfy even the biggest of appetites!
Why We Love This Omaha Steaks Porterhouse Recipe
The bigger the steak, the bigger the stakes – that’s why we’re making this dish with 24-oz. Omaha Steaks Porterhouse Steaks! These exquisite and bold behemoths are extra-aged for a minimum of 28 days to achieve next-level flavor and tenderness, hand-cut to exact specifications by master butchers, and deliver not one but TWO epic steaks: a beefy, bold strip sirloin and a mild and oh-so-tender filet mignon, with the bone left in for extra flavor. Hungry yet? Let’s get started!
Before You Start
Safely thaw your richly marbled and tender Omaha Steaks Porterhouse Steaks overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You will Need Before You Start
- 1 Peeler
- 1 Kitchen Knife
- 1 Medium-Sized Bowl
- Paper Towels
- 1 Large Cast-Iron Skillet
- 1 Slotted Spoon
- 1 Heavy Medium-Sized Skillet
- 1 Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Porterhouse Steaks With German-Style Hash Brown Potatoes
Ingredients
Porterhouse Steaks
- 4 24 oz. Omaha Steaks Porterhouse Steaks thawed
- Salt
- Freshly ground black pepper
German-Style Hash Brown Potatoes
- 5 large Idaho potatoes
- Vegetable oil
- 1 1/2 cups onions, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 6 tablespoons butter
- Freshly ground white pepper
Instructions
Porterhouse Steaks
- Preheat grill to medium.
- Season thawed steaks with salt and pepper.
- For medium rare doneness, cook steaks about 8 minutes, then flip and cook another 6-7 minutes. For a different desired doneness, refer to our helpful Steak Cooking Chart.
German-Style Hash Brown Potatoes
- Preheat oven to 400 degrees Fahrenheit.
- Peel and slice potatoes into 1/2-inch strips, placing in a medium-sized bowl of cold water as you cut to prevent oxidizing and browning.
- Drain and pat potato strips dry with paper towels.
- Pour vegetable oil to a depth of 3/4 inch into a large cast-iron skillet and heat until close to boiling.
- Divide the potato strips into 3 batches and fry each batch separately; each batch should take about 10 to 12 minutes.
- Remove strips with a slotted spoon and drain on paper towels.
- When strips have cooled, cut into 1/4-inch dice.
- Heat 2 tablespoons of oil in a clean, heavy medium-sized skillet; once oil begins to sizzle, add chopped onions, paprika, and salt.
- Sauté over medium-high heat for 6 or 8 minutes, or until the onions start to soften and brown.
- Clean cast-iron skillet and add butter; once melted, add potato strips and onions and mix well.
- Sauté over medium-high heat until browned, then season with salt and pepper.
- Transfer pan to preheated oven and roast for 10 to 15 minutes, or until crisp, and serve with steaks.
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