Porterhouse Steak Cooking Methods
The quickest method to cook a porterhouse is to pan-fry the steak. The reverse sear method which uses a two-zone cooking method to cook the meat through indirect heat before searing it to finish also works well with a T-bone steak.
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When cooking a porterhouse with traditional methods such as grilling pan-frying or baking theres a small window of the perfect doneness.
Porterhouse steak cooking methods. Scrap the grill clean with a grill brush and adjust the heat to medium-high. Brush the grill with vegetable oil to prevent sticking preheat on high for 10-15 minutes with the lid down. Cook until a nice sear forms about 3 minutes.
For an expensive cut like porterhouse youd want to cook it to perfection. For the perfect medium-rare porterhouse steak grill for 10-13 minutes for a 1-inch steak and 14-17 minutes for a 1½ inch steak turning about 1 minute before the halfway point. Choose a Different Cut.
Rub steak with meat tenderizer. For a medium steak 140F is the sweet spot at a total of nine to 10 minutes cooking. Once its surface temperature reaches 500-550F 260-288C place the seasoned porterhouse steak on the skillet with the NY side facing the inside of the oven and the tenderloin side facing the oven door.
Use light seasoning but a generous amount of salt and try not to cook the steak beyond medium or 145 F at the most. Place the oil in the bottom. Kosher salt and freshly ground black pepper Vegetable oil if finishing on the stovetop 1 tablespoon 15g butter if finishing on the stovetop.
Add the steak press flat and cook for 4 minutes without moving. Pat with paper towels then rub a generous amount of the steak spice on both sides. Rest your steaks for 5 minutes before serving covering lightly with foil.
Season your thick-cut steaksI like ribeyes but this will work with any thick steakgenerously with salt and pepper on all. Add the oil to the skillet then place the steak in the skillet and do not move it. But you can also get great results with the broiler or in a smoking hot cast iron skillet on the stovetop.
Dont add any oil. If we miss that window the steak will taste dry and chewy. Another great option is grilled porterhouse steak.
Let steak sit at room temperature 30 minutes before cooking which will help it cook quickly and more evenly. A porterhouse steak ½-¾ of an inch should not be seared on high heat searing a thin steak will brown the exterior but quickly dry out through the center. Place steak on a plate and coat lightly with olive oil.
How to Reverse Sear a Steak. Ingredients Thick-cut beef steak s at least 1 12 to 2 inches thick such as ribeye strip porterhouse T-bone tri-tip or. Cover with plastic wrap and let stand for 20 minutes.
Preheat the grill to high heat or 500F 260C. When melted place steak in skillet. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare 10 to 12 minutes.
Flip and cook for 3 more minutes. Cook for about 2-4 minutes on each side just to sear. The larger leaner and more delicate tenderloin sections of the Porterhouse take a little more effort to cook correctly.
When broiling use the oven to finish cooking meat through. With a steak this thick a little salt sprinkled on the outside wont do it make it rain. Start your oven broiler with one oven rack at the top and one oven rack in the middle.
You want to let the steak reach room temperature pat dry with paper towels and rub with oil seasonings. Follow this recipe for a juicy and delicious porterhouse steak that anyone would enjoy. A meat thermometer should read 130F.
Salt it aggressively on both sides. The 4-3-2 Method Preheat a heavy skillet for a long time over high heat. The preparation is the same but the cooking method is different.
Sprinkle steak with Canadian steak seasoning and gently rub into steak. For a medium-rare steak aim to remove the steak from the heat at about 130F about eight minutes total cooking. Remove from the pan and rest for 2 minutes before serving.
Instructions Let the steak sit out on the counter for 30 minutes until it comes to room temperature. Season the steak heavily with salt and pepper on all sides. For a rare steak remove the steak from the heat at 125F about six minutes total cooking.
Stir Fry and Saute. Transfer skillet to oven. A well-done steak will take about 12 minutes.
For the most authentic steakhouse flavor cook your porterhouse on the grill. Cook until well seared about 4 minutes a side. Start with a room-temperature dry-aged porterhouse.
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