Tiffany Haney
Porterhouse steak is a premium cut of beef that combines the tenderloin and the strip steak, separated by a T-shaped bone. It is known as the 'King of Steaks for its flavour, size, and quality. This cut of steak is best cooked to medium-rare and can be cooked in a pan. In fact, cooking porterhouse steak is simple and requires very little preparation. The steak should be removed from the fridge 20 to 30 minutes before cooking to bring it to room temperature. It should then be patted dry and seasoned generously with salt and pepper on both sides. A cast-iron skillet is ideal for this recipe as it can easily be transferred from the stovetop to the oven. The pan should be heated to medium-high heat and a tablespoon of butter or vegetable oil should be added and heated until almost smoking. The steak should then be placed in the pan and cooked for 4-5 minutes until a deep brown crust forms.
| Characteristics | Values |
|---|---|
| Pan Type | Cast iron skillet |
| Pan Temperature | Medium-high heat |
| Steak Temperature | Bring to room temperature |
| Steak Thickness | 1.5-2 inches |
| Steak Weight | 32 ounces |
| Steak Seasoning | Salt, pepper, garlic, butter, rosemary |
| Steak Doneness | Medium-rare |
| Steak Resting Time | 5-10 minutes |
| Steak Searing Time | 2-3 minutes per side |
| Steak Baking Time | 5-6 minutes |
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What You'll Learn
- Preparation: Take the steak out of the fridge 20-30 minutes before cooking
- Cooking method: Sear in a hot cast iron skillet, then transfer to the oven
- Cooking time: Sear for 2-3 minutes each side, then bake for 5-6 minutes
- Resting: Leave the steak to rest for 5-10 minutes before slicing
- Serving: Serve with a simple au poivre sauce made using the pan drippings
Preparation: Take the steak out of the fridge 20-30 minutes before cooking
When preparing to cook porterhouse steaks in a pan, it is important to take the steak out of the fridge 20 to 30 minutes before cooking. This is a crucial step in ensuring that your steak cooks evenly and that your cooking times are accurate. By allowing the steak to come to room temperature, you can also ensure that the inside of the steak remains juicy and tender while the outside develops a nice sear.
While the steak is coming to room temperature, you can use this time to prepare the other ingredients and seasonings. Seasoning the steak with salt and pepper, or even more extravagant seasonings like Himalayan salt, is a great way to enhance the flavour of the steak. Be generous with your seasonings, as this will help to form a delicious crust during the searing process. You can also use this time to prepare any sides or sauces that you plan to serve with the steak, such as au poivre sauce or garlic butter.
If you are using a cast-iron skillet, it is important to preheat it on the stove until it becomes very hot. This will ensure that the outside of the steak is properly seared, locking in the juices. Add a tablespoon or two of vegetable oil to the pan and twirl it around to distribute the oil evenly. You can also add a teaspoon of butter to the pan for extra flavour.
Once the pan is hot and the steak has reached room temperature, you are ready to start cooking. Place the steak in the pan and let it sear undisturbed for 2 to 3 minutes on each side, depending on your desired level of doneness. For a rare steak, you can cook it for a shorter time, while a medium-rare steak, the preferred doneness for porterhouse steaks, might require a bit longer.
After searing both sides, you can transfer the steak to the oven to finish cooking if you desire, or simply continue cooking it on the stovetop. Remember to let the steak rest for at least 5 minutes after cooking to allow the juices to redistribute before slicing and serving.
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Cooking method: Sear in a hot cast iron skillet, then transfer to the oven
Porterhouse steak is a premium cut of beef that includes portions of both the tenderloin and the strip steak, separated by a T-shaped bone. It is known for its tenderness and rich flavour and is considered one of the most prized cuts of beef.
To cook a porterhouse steak in a pan, first, take the steak out of the fridge 20 to 30 minutes before cooking to bring it to room temperature. This will ensure more accurate cooking times. Season all sides of the steak liberally with salt and pepper. You can also add other seasonings or spices, such as garlic or rosemary, to enhance the flavour.
Once the steak is seasoned, heat a cast-iron skillet on the stovetop over medium-high heat. Add a tablespoon or two of vegetable oil or butter to the pan and allow it to heat up. When the oil is smoking hot or the butter has melted, place the steak in the pan and sear for 2 to 3 minutes on each side until a nice crust forms.
After searing, transfer the skillet to a preheated oven at 350 degrees Fahrenheit. Finish cooking the steak in the oven for an additional 5 to 10 minutes, depending on the thickness of the steak and your desired level of doneness. For a medium-rare steak, cook it to an internal temperature of 125 to 130 degrees Fahrenheit.
Remove the steak from the oven and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute and ensures a juicy, tender steak.
With this method of searing in a hot cast-iron skillet and finishing in the oven, you can achieve a perfectly cooked porterhouse steak with a nice seared exterior and a juicy, tender inside.
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Cooking time: Sear for 2-3 minutes each side, then bake for 5-6 minutes
Cooking a porterhouse steak in a pan is a great way to achieve a steakhouse flavour. This cut of steak is known as the "King of all steaks" due to its high quality and flavour. It is a simple and quick way to cook a premium steak.
To cook a porterhouse steak in a pan, you will need to sear the steak for 2-3 minutes on each side and then bake it in the oven for 5-6 minutes. This will give you a medium-rare finish, which is the ideal level of doneness for this cut of steak.
Before cooking, take the steak out of the fridge 20 to 30 minutes ahead of time to let it come to room temperature. This will ensure more accurate cooking times. You can season the steak with salt and pepper while it is coming to room temperature.
When you are ready to cook, heat butter in a large skillet over medium-high heat. Once the butter has melted, place the steak in the pan and sear for 2-3 minutes on each side. You can also add garlic to the pan, which will add flavour to the steak.
After searing, transfer the steak to the oven and bake for 5-6 minutes. This two-step cooking process will give your steak a nice seared exterior and a juicy, tender inside.
Finally, let the steak rest for at least 5 minutes before slicing and serving. This allows the juices to redistribute and ensures your steak will be juicy and tender.
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Resting: Leave the steak to rest for 5-10 minutes before slicing
So, you've cooked your porterhouse steak to perfection in a pan—but you're not quite done yet! The key to a juicy steak is to let it rest for a good 5 to 10 minutes before slicing. This is a crucial step that allows the juices to redistribute throughout the steak, ensuring that they don't escape when you cut into it.
During the cooking process, the heat causes the muscle fibers in the steak to contract, pushing the juices towards the center of the steak. By letting the steak rest, you give those muscle fibers a chance to relax, allowing the juices to flow back into the parts of the steak that may seem dry. This results in a more evenly moist and tender steak.
Additionally, resting the steak makes it easier to slice. If you cut into the steak right after cooking, you'll likely find that it's a bit tough and chewy. Giving it a few minutes to rest lets the steak relax and become more tender, making it easier to slice and ensuring that each bite melts in your mouth.
While the steak is resting, you can prepare a delicious au poivre sauce using the same pan. Simply return the skillet with the pan drippings to the stove over medium-low heat, melt some butter, and add shallots and peppercorns. Cook this mixture for a few minutes until the shallots soften, creating a flavorful sauce to accompany your steak.
Remember, the resting time is flexible, and you can adjust it based on the thickness of your steak and your desired level of doneness. For a thicker steak or if you prefer your steak more well-done, a longer resting time of up to 10 minutes can be beneficial. For a thinner steak or a rarer steak, a shorter resting time of around 5 minutes may be sufficient.
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Serving: Serve with a simple au poivre sauce made using the pan drippings
Yes, you can cook porterhouse steaks in a pan. It is a simple process that requires very little preparation, and its rich flavor does not require a marinade or dry rub. The porterhouse steak is a large, premium cut of beef that includes portions of both the tenderloin and the strip steak, separated by a T-shaped bone.
To cook the steak, heat a tablespoon of butter or oil in a large skillet over medium-high heat. When the butter has melted or the pan is hot, add the steak and cook until a deep brown crust forms, about 4-8 minutes. Then, flip the steak and cook for another 3-5 minutes for a medium-rare steak. Remove the steak from the pan and let it rest for at least 5 minutes before serving.
Now, for the au poivre sauce: Firstly, it is important to note that you should sear your steak in a light-colored pan, preferably stainless steel, so you can monitor the fond—the browned bits stuck to the bottom of the pan, which are essential for a flavorful sauce. After removing the steak from the pan, add some brandy or cognac, which will deglaze the pan and add a complex, slightly sweet flavor to the sauce. If you want to be flashy, flambé the alcohol, but this is not necessary; simply simmering will burn off the alcohol. Next, add some heavy cream or crème fraîche, which will balance the heat of the peppercorns and give the sauce a creamy texture. Finally, stir in some Dijon mustard to add tanginess and depth to the sauce. Plate your steak and spoon the sauce over it.
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