How to Cook Porterhouse Steak: A Guide to Perfection
Cooking a perfect porterhouse steak involves achieving a beautiful sear while maintaining a tender and juicy interior. The key is using high heat for searing, followed by a temperature-controlled finish, often using an oven or lower heat on the stovetop, to ensure even cooking.
Understanding the Porterhouse: A Cut Above
The porterhouse, often confused with the T-bone, is a prized cut of beef that offers the best of both worlds: a generous portion of tenderloin (filet mignon) on one side of the bone and a substantial strip steak (New York strip) on the other. Its size and dual nature require specific cooking techniques to ensure both cuts are cooked to perfection.
Why Choose Porterhouse?
Porterhouse steaks are a popular choice for several reasons:
- Flavor: The bone adds richness and depth of flavor to the meat.
- Variety: You get two distinct steak experiences in one cut: the buttery tenderness of the filet and the robust, beefy flavor of the strip.
- Impressiveness: Its large size makes it a visually stunning and impressive meal.
- Satisfaction: The substantial portion size guarantees a satisfying and memorable dining experience.
Mastering the Cooking Process
The following method outlines a reliable approach to cooking a porterhouse steak:
Preparation:
- Remove the steak from the refrigerator at least 30 minutes (and up to 1 hour) before cooking to allow it to come to room temperature. This promotes even cooking.
- Pat the steak dry with paper towels. Moisture hinders searing.
- Generously season both sides with kosher salt and freshly ground black pepper. Consider adding garlic powder or other spices.
Searing:
- Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it is smoking hot.
- Add a high-smoke-point oil, such as canola, avocado, or grapeseed oil, to the skillet.
- Carefully place the steak in the hot skillet.
- Sear for 2-3 minutes per side to develop a rich, golden-brown crust.
Finishing:
There are two primary methods for finishing the steak:
- Oven Method:
- Preheat your oven to 400°F (200°C).
- After searing, transfer the skillet to the preheated oven.
- Cook for 5-10 minutes, or until the steak reaches your desired internal temperature (see temperature guide below).
- Stovetop Method:
- After searing, reduce the heat to medium-low.
- Add butter, garlic, and herbs (such as thyme or rosemary) to the skillet.
- Tilt the skillet and spoon the melted butter over the steak for 2-3 minutes. This basting process adds flavor and moisture.
- Oven Method:
Resting:
- Remove the steak from the skillet and place it on a cutting board.
- Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving:
- Slice the steak against the grain and serve immediately.
Temperature Guide
Achieving the perfect internal temperature is crucial for a great steak. Use a meat thermometer to ensure accuracy.
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium Well | 145-155°F (63-68°C) |
| Well Done | 155°F+ (68°C+) |
Common Mistakes and How to Avoid Them
- Not letting the steak come to room temperature: This results in uneven cooking. Allow sufficient time for warming.
- Not properly drying the steak: Moisture prevents a good sear. Pat dry thoroughly.
- Not using a hot enough skillet: A hot skillet is essential for achieving a beautiful crust. Ensure the pan is smoking hot before adding the steak.
- Overcrowding the skillet: This lowers the temperature and prevents proper searing. Cook one steak at a time.
- Not resting the steak: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Be patient!
- Cutting the steak with the grain: Cutting against the grain shortens the muscle fibers, making the steak easier to chew.
Frequently Asked Questions (FAQs)
Why is it important to bring the steak to room temperature before cooking?
Bringing the steak to room temperature ensures more even cooking. A cold steak will take longer to cook in the center, potentially leading to an overcooked exterior while the interior remains undercooked.
What kind of oil is best for searing a porterhouse steak?
Use a high-smoke-point oil, such as canola, avocado, or grapeseed oil. These oils can withstand the high heat required for searing without breaking down and creating unpleasant flavors.
How do I know when the skillet is hot enough for searing?
The skillet should be smoking hot before adding the steak. A drop of water flicked into the pan should sizzle and evaporate almost immediately.
Should I use butter or oil for searing the steak?
Use oil with a high smoke point for searing to get a good crust. Butter can be added after searing, during the basting process, for added flavor. Butter will burn at high searing temperatures.
How long should I sear each side of the steak?
Sear each side for 2-3 minutes to develop a rich, golden-brown crust. The exact time will depend on the thickness of the steak and the heat of your skillet.
Is it better to finish the steak in the oven or on the stovetop?
Both methods can work well. The oven provides more even cooking, while the stovetop allows for basting with butter and herbs. Choose the method that best suits your preferences and equipment.
How do I know when the steak is done?
The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone.
Why is resting the steak so important?
Resting allows the juices to redistribute throughout the steak. If you cut into the steak immediately after cooking, the juices will run out, resulting in a drier steak.
How long should I rest the steak?
Rest the steak for at least 10 minutes, or up to 15 minutes for larger cuts. Tent loosely with foil to keep it warm.
What is the best way to slice a porterhouse steak?
Slice the steak against the grain to shorten the muscle fibers, making it easier to chew. Separate the filet and strip portions from the bone and slice each separately.
Can I cook a porterhouse steak on the grill?
Yes, grilling is a great option. Use a similar approach to the stovetop/oven method: sear over high heat and then move to a cooler part of the grill to finish cooking.
What are some good side dishes to serve with porterhouse steak?
Popular side dishes include mashed potatoes, roasted vegetables, asparagus, creamed spinach, and a classic Caesar salad. The rich flavor of the steak pairs well with a variety of accompaniments.