Air-Fried Perfection: Porterhouse Steak

Porterhouse steak is a popular dish, known for its tenderness and flavour. It can be cooked in a variety of ways, but one of the best methods to ensure a juicy, tender steak is to use an air fryer. Air fryer porterhouse steak is an easy dish to make, requiring very few ingredients and simple seasonings. The air fryer seals in all the juices, ensuring a tender steak with a crispy exterior and a pink, juicy inside.

How to get the perfect doneness

To achieve the perfect doneness with your porterhouse steak, there are a few key steps to follow. Firstly, bring the steak to room temperature before cooking. This ensures even cooking and helps the steak cook faster and more evenly without losing moisture. Aim to let the steak rest for around 15 to 30 minutes, but be sure not to exceed two hours to ensure it is still safe to eat.

Next, preheat your air fryer to 400°F for 5 minutes. While the air fryer is preheating, rub both sides of the steak with olive oil or melted butter. This prevents the steak from sticking to the air fryer and enhances its flavour. Then, season the steak generously with salt, black pepper, and steak seasoning. You can also get creative with spices and herbs to suit your taste.

Once the air fryer is preheated, place the steak in the air fryer basket. For a 2-pound steak, cook at 400°F for 20 minutes. If you prefer your steak rare or medium-rare, you will need to reduce the cooking time. For a thicker cut of steak, you will need to increase the cooking time. To monitor the doneness, use a meat thermometer to check the internal temperature of the steak. For a medium-rare steak, aim for an internal temperature of 135°F–140°F before resting.

When the steak is done to your desired level of doneness, remove it from the air fryer and let it rest. Cover the steak with foil and let it rest for 5 to 10 minutes. This allows the juices to redistribute and ensures a juicy, tender steak. Finally, slice the steak against the grain and serve. Enjoy your perfectly cooked porterhouse steak!

Choosing the right cut of meat

First, consider the type of steak you want to cook. Different cuts offer distinct flavours and textures. For example, a ribeye steak is known for its rich, buttery flavour, while a New York strip or top sirloin provides a more robust, beefy taste. The porterhouse steak is a combination of a ribeye and a filet mignon, offering a diverse range of flavours and textures within a single cut.

Second, pay attention to the thickness of the steak. Steaks that are at least 1-inch thick are ideal for air frying. Thinner steaks may overcook quickly and become chewy. A thicker steak will require a longer cooking time, so plan accordingly.

Third, bring your steak to room temperature before cooking. This step is crucial, as it helps the meat cook more evenly and results in a more tender steak. Allow at least 30 minutes for the steak to reach room temperature, and remember to preheat your air fryer for the best results.

Lastly, consider the doneness you prefer. Rare, medium-rare, medium, and well-done steaks will require different internal temperatures. Use a meat thermometer to monitor the steak's internal temperature to achieve your desired level of doneness accurately. For instance, a medium-rare steak should have an internal temperature between 130°F and 140°F.

By following these guidelines and choosing a cut that suits your taste preferences, you can ensure that your air-fried steak turns out juicy, tender, and packed with flavour.

Bringing steak to room temperature

However, there are differing opinions on whether this step is truly necessary. Some sources suggest that instead of letting the steak rest at room temperature, you should dry it thoroughly on paper towels before searing. Alternatively, you can salt the steak and let it rest uncovered on a rack in the fridge for a night or two to allow the surface moisture to evaporate. This process is known as dry brining and helps to reduce moisture content and intensify flavour. If you choose to dry brine your steak, you can skip the step of bringing it to room temperature.

If you decide to bring your steak to room temperature, you can use this time to prepare the other components of your meal. Side dishes that pair well with porterhouse steak include baked potatoes, mashed potatoes, asparagus, carrots, corn, green beans, and Brussels sprouts.

Additionally, during the room-temperature resting period, you can season the steak with salt and pepper. Some recipes recommend sprinkling kosher salt on both sides of the steak while it is coming to room temperature. This process, known as dry brining, helps with browning and creates a flavorful crust. It is important to note that if you have a smaller steak, you should be cautious about salting too early, as this can cause the meat to lose moisture and start to cure, impacting the desired crust.

Using a meat thermometer

Cooking a porterhouse steak in an air fryer is a great way to prepare a juicy and tender steak with a crisp crust. The air fryer cooks the meat quickly, retains the juices, and keeps the steak nice and tender.

You can invest in an instant-read thermometer to check that the steak has reached the correct internal temperature. All you need to do is insert the probe into the steak and set the desired temperature and doneness. The thermometer will tell you when to pull the steak from the heat source, how long to let it rest, and the internal temperature as it cooks. It will also inform you of how long until it reaches the desired temperature and the ambient temperature around the meat.

The cooking time will depend on the size of your steak and your air fryer, so always use a meat thermometer to check that it's reached the correct internal temperature before serving. A thicker steak will naturally take longer to cook. For a rare or medium-rare steak, you will need to remove it from the air fryer faster.

Rare steaks: Internal temperature between 125°F and 130°F.

Seasoning and adding extra flavour

Now, onto the seasoning! The most commonly recommended seasoning for a porterhouse steak is a simple combination of salt and pepper. You can use regular table salt, or opt for coarse sea salt or Himalayan salt for a slightly different flavour. Similarly, black pepper is the most commonly used, but you can experiment with tri-colour pepper for a unique look and flavour. If you want to spice things up, sprinkle some red pepper flakes or cayenne powder on the steak before cooking.

For an extra punch of flavour, you can create a compound butter with your favourite spices, herbs, and seasonings. Start with unsalted butter, as this will make it easier to coat the steak. Bring the butter to room temperature to ensure it is spreadable. You can then add a variety of fresh herbs such as thyme, rosemary, and parsley. Alternatively, you can use coriander, paprika, onion powder, and oregano. If you want to add some extra kick, include some garlic in your compound butter.

Once your compound butter is prepared, you can generously spread it on top of the steak before cooking. This will ensure that the flavours from the butter are infused into the meat. You can also add a drizzle of olive oil to the steak to prevent sticking and enhance the natural flavours of the meat.

Lastly, don't forget to let the steak rest after cooking. This will allow the juices to redistribute, resulting in a juicy and tender steak. Enjoy your perfectly cooked and seasoned porterhouse steak!

Frequently asked questions