How to Cook the Perfect Porter House Steak
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Master the art of cooking porter house steak with our comprehensive guide covering pan-searing, grilling, and reverse searing techniques.
Ingredients
Instructions
Remove your porter house from the refrigerator 45-60 minutes before cooking. This allows the internal temperature to equalise, ensuring more even cooking throughout. A cold steak will contract when it hits the hot pan, resulting in tougher meat and uneven cooking—the outside will overcook before the inside reaches your desired doneness.
Use paper towels to thoroughly pat your steak dry on all surfaces. Surface moisture is the enemy of a good sear—it creates steam instead of allowing the meat to brown properly through the Maillard reaction. Once dry, season generously with fine salt on all sides. For a porter house, you'll want about 3/4 teaspoon of salt per 500 grams of meat.
