How To Cook A Porterhouse Steak
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The porterhouse steak, a king among cuts, commands attention with its impressive size and dual offering of tenderloin and strip steak. Its popularity stems from this unique combination, providing a rich and satisfying culinary experience. Mastering how to cook a porterhouse steak unlocks a world of flavor, transforming a simple cut of beef into a memorable meal. This guide delves into the techniques and secrets for perfectly cooking this prized steak, regardless of cooking skill level.
Ingredients
Instructions
Oven: Preheat the oven to 275F (135C). Place the seasoned steak on a wire rack set over a baking sheet.
Slow Cook: Cook in the oven until the internal temperature reaches 115F (46C) for rare, 125F (52C) for medium-rare, or 135F (57C) for medium. Use a meat thermometer to ensure accuracy. This typically takes 20-30 minutes, depending on the thickness of the steak.
Sear: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot. Add a tablespoon of high-heat cooking oil.
Sear Sides: Carefully place the steak in the hot skillet and sear for 1-2 minutes per side, until a deep brown crust forms. If desired, add butter, herbs, and garlic to the pan during the last minute of searing and baste the steak with the melted butter.
Rest: Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing against the grain.
Sear Sides: Carefully place the steak in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. If desired, add butter, herbs, and garlic to the pan during the last minute of searing and baste the steak with the melted butter.
Oven Finish: Transfer the skillet to an oven preheated to 400F (200C). Cook until the internal temperature reaches your desired doneness (see temperatures above). This will take approximately 5-8 minutes, depending on thickness and desired doneness.
