There’s nothing quite like biting into a tender and juicy porterhouse steak, especially when it’s cooked to perfection. With a few simple tips, you can achieve the perfect porterhouse steak right in your own kitchen. First and foremost, use high-quality meat from a trusted source. Then, season liberally with salt and pepper and let it sit at room temperature for 30 minutes before cooking. From there, it’s all about timing and the right technique. Follow these simple tips, and your next steak dinner will be a guaranteed success.
What is a Porterhouse Steak?
If you’re on the lookout for a flavorful and succulent steak, a Porterhouse steak is definitely worth considering. This cut of steak comes from the short loin of the cow and holds filet mignon and New York strip in one cut. As a result, it tends to be a larger and more expensive cut of steak that can easily feed two or three people.
The Cut
Porterhouse steak is cut from the rear of the short loin section of the cow, located near the sirloin and the back rib. This is the same area where other premium cuts such as tenderloin, T-bone, and strip loin are located. The T-shaped bone on the Porterhouse is what makes it so distinctive, with the larger side of the bone holding the strip steak and the smaller side holding the tenderloin, which is known for its exceptional tenderness. The thickness of the Porterhouse steak ranges from 1.25 inches to 2.25 inches on average.
The Size
A Porterhouse steak is known for its size. It is generally a large and thick cut of steak, with the bone adding extra weight. Depending on the individual cut, a single Porterhouse steak can weigh between 22 to 42 ounces. A Porterhouse is an excellent choice when you have guests over, especially since you can cook it to share.
The Recommended Level of Marbling
Generally, the quality of steak is determined by the amount of marbling, which refers to the fat lines in the meat. Marbling is responsible for tenderness, juiciness, and most importantly, flavor. Porterhouse steak is an excellent example of well-marbled beef, so it is essential to look for those with enough fat running through the meat. A good Porterhouse should have marbling that is visible but not overpowering, indicating that the meat will be tender and juicy once it’s cooked.
The Best Cuts of Beef for a Porterhouse Steak
To cook the perfect Porterhouse steak, it is important to understand the best cuts of beef that are suited for creating a delicious Porterhouse steak. Here are the best cuts of beef that you can use to make your Porterhouse steak:
T-bone
The T-bone steak is cut from the beef loin and includes a T-shaped bone. The porterhouse steak is cut from the rear of the short loin and includes a tenderloin steak. The T-bone and Porterhouse steaks are almost identical, except the Porterhouse has a larger tenderloin filet. The T-bone is a flavourful and juicy cut of meat. It has a fine texture and is best grilled or broiled.
Strip Loin
The Strip Loin steak is also known as New York strip and is cut from the T-bone’s short loin. The porterhouse steak includes a tenderloin while the strip loin contains no tenderloin, resulting in a firmer texture on the steak. Strip Loin is tender, juicy, and flavourful, making it an excellent choice for a Porterhouse steak. This cut is best cooked via grilling or searing.
How to Choose the Perfect Porterhouse Steak
There’s nothing quite like a perfectly grilled Porterhouse steak. But to achieve that steakhouse-level quality, you need to start with the right cut. Here’s what to consider when selecting the perfect Porterhouse steak.
Look for Marbling
Marbling refers to the small streaks of fat within the meat, which add flavor and tenderness. When selecting a Porterhouse steak, look for a good amount of marbling throughout the cut.
Prime-grade Porterhouse steaks will have the most marbling, followed by Choice and Select grades. However, keep in mind that Prime-grade steaks are also the most expensive and can be harder to find.
Check the Aging Time
Aged meat is more flavorful and tender than fresh meat. Porterhouse steaks are typically aged for a minimum of 21 days, but some may be aged up to 60 days.
When selecting a Porterhouse steak, look for the aging information on the packaging or ask your butcher. If possible, opt for a steak that has been aged for at least 30 days.
Check for Freshness
While aged meat is desirable, you also want to make sure that your Porterhouse steak is fresh when you buy it. Signs of fresh meat include a bright red color and firm texture.
Check the packaging for the sell-by date, and try to purchase your steak as close to that date as possible. If buying from a butcher, ask how long ago the meat was cut and stored.
Preparing Your Porterhouse Steak
Porterhouse steak is a popular cut that is perfect for a special occasion, backyard barbecue, or dinner party, but it can be intimidating to cook correctly. Follow these simple tips for preparing your porterhouse steak, and you’ll be sure to impress your guests with a juicy and delicious meal that everyone will enjoy.
Bringing the Steak to Room Temperature
Before you start cooking your porterhouse steak, it’s important to bring it to room temperature. This means taking it out of the refrigerator about an hour before you plan to cook it. Allowing your steak to sit at room temperature will help it cook more evenly, resulting in a perfectly cooked, juicy steak.
Seasoning the Steak
Seasoning is an essential part of cooking any steak, and the porterhouse is no exception. While some people prefer a simple salt and pepper seasoning, there are many other flavor combinations you can use to add depth to your steak’s flavor. You can try a dry rub or even a marinade to infuse the steak with flavor. Just be sure to let the seasoning sit on the steak for at least 30 minutes before cooking to allow the flavors to meld.
Proper Cooking Techniques
Once your porterhouse steak has reached room temperature and been seasoned, it’s time to start cooking. There are a few different cooking techniques you can use to cook your steak to perfection, such as grilling, broiling or pan-searing. The technique you choose will depend on your personal preference and the available equipment you have in your kitchen. No matter which technique you use, be sure to cook your steak to the appropriate internal temperature. The USDA recommends cooking beef to an internal temperature of 145°F for medium-rare, 160°F for medium and 170°F for well-done.
Cooking on the Grill
Grilling is a popular way to cook porterhouse steak. To grill your steak, preheat your grill to high heat and oil the grates to prevent sticking. Place your steak on the grill and turn it every few minutes until it’s cooked to your desired degree of doneness. Use a meat thermometer to check the temperature of the steak, and remove it from the grill when it reaches the appropriate internal temperature.
Broiling the Steak
If you don’t have access to a grill, you can also broil your porterhouse steak. To broil your steak, set the oven to broil and place the steak on a broiler pan. Cook for about five minutes on each side for medium-rare, or until the steak reaches your desired degree of doneness.
Pan-Searing the Steak
Pan-searing is a great option if you don’t have a grill or want to cook your steak indoors. To pan-sear your steak, heat a heavy-bottomed pan or cast-iron skillet over high heat. Add a tablespoon of oil to the pan and wait for it to get hot. Add your steak to the pan and cook for about three minutes on each side. Be sure to let the steak rest for a few minutes before slicing and serving.
How to Cook Your Porterhouse Steak Perfectly
If you’re a fan of steak, then you know the importance of cooking it perfectly. Porterhouse steak is no exception – it’s a thick and juicy cut that needs to be cooked just right to bring out its full flavor. Here are some tips to help you cook the perfect Porterhouse steak:
Preparing Your Steak
Before you start cooking, take your Porterhouse steak out of the fridge and let it come to room temperature. This will ensure that it cooks evenly. Pat the steak dry with paper towels and season it generously with salt and pepper. You can also add some garlic powder or other seasonings if you’d like.
Cooking on the Grill
The grill is a great way to cook a Porterhouse steak. Preheat your grill to high heat and oil the grates. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium. Use a meat thermometer to check the internal temperature – it should read 135°F for medium-rare and 145°F for medium. Once your steak is done, remove it from the grill and let it rest for at least 5 minutes before serving.
Cooking in the Oven
If you don’t have a grill, you can still cook your Porterhouse steak in the oven. Preheat your oven to 450°F and place the steak on a rack in a baking tray. Roast for 15-20 minutes for medium-rare, or 20-25 minutes for medium. Use a meat thermometer to check the internal temperature, and remove the steak from the oven when it reads 135°F for medium-rare or 145°F for medium. Let the steak rest for 5 minutes before slicing and serving.
Letting Your Steak Rest
One of the most important steps in cooking a Porterhouse steak is letting it rest after cooking. This allows the juices to redistribute throughout the meat, making it tender and juicy. Cover your cooked steak with foil and let it rest for at least 5 minutes. This will give you time to finish any sides you’re serving with your steak.
Following these simple tips will help you cook the perfect Porterhouse steak every time. Whether you’re cooking on the grill or in the oven, be sure to let your steak rest before slicing and serving. Happy cooking!
Tips for Serving and Enjoying Your Porterhouse Steak
Porterhouse steak is a delicious and indulgent cut of beef that is perfect for special occasions or anytime you want to treat yourself. To make the most of your Porterhouse steak, follow these tips for serving and enjoying:
Pairing Recommendations
Porterhouse steak pairs well with bold, full-bodied red wines, such as Cabernet Sauvignon or Merlot. If you prefer beer, choose a dark, malty brew like a porter or stout. For a non-alcoholic option, try a sparkling water infused with lemon or lime for a refreshing contrast to the rich flavor of the steak.
Carving Techniques
Before carving, let your Porterhouse steak rest at room temperature for about 20 minutes. This will help the juices redistribute and ensure a tender, juicy steak. To carve, use a sharp knife and cut along the bone to separate the tenderloin and strip portions. Slice each portion against the grain to ensure the most tender bite.
Ideas for Leftovers
If you are lucky enough to have leftovers, don’t let them go to waste. Here are a few creative ideas for using up your Porterhouse steak:
- Make a steak salad by slicing the steak thinly and serving it on top of mixed greens with a tangy vinaigrette dressing.
- Use the remaining steak to make delicious steak tacos or fajitas. Simply reheat the steak in a skillet with some peppers, onions, and your favorite seasonings.
- Chop up the steak and add it to a comforting bowl of beef and vegetable soup. It will add rich flavor and protein to the dish.
Thanks for Reading and Happy Cooking!
Now that you know the secrets to cooking the perfect porterhouse steak, it’s time to put your skills to the test and impress your dinner guests. Remember, the key to success is starting with a high-quality cut of meat, being patient, and following these simple tips. Whether you like your steak rare or well-done, you can’t go wrong with this classic dish.
